Looking for a quick, easy meal that won’t leave you with a ton of dishes? This Sheet Pan Roasted Turkey and Veggies is perfect for busy weeknights. Throw everything into one pan, and you've got yourself a hearty, satisfying meal that’s full of protein, veggies, and rice.
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or this cabbage pasta recipe! If you’re into sheet-pan and one-pot meals, try my Smoked Pork Ribs and Cabbage Casserole.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you're in the mood for a late weekend breakfast, my Easy Cabbage Frittata Recipe | Low-Calorie Breakfast Idea or Baked Potato Frittata will hit the spot!
Jump to:
💗 Why You’ll Love This Recipe
- One-pan meal = less cleanup.
- Packed with turkey for protein, rice for fibre, and plenty of veggies.
- Customizable—swap turkey leg for chicken or use a different veggie mix.
- Great for meal prep!
💭 Expert Tip
Don’t overcook the meat! If you’re using turkey breast instead of legs, keep an eye on the internal temperature to keep it juicy.
🥘 What You’ll Need
- Turkey Leg: The star of the dish! If you don’t have turkey leg, you can use breast, but keep it juicy by cooking it properly (tip: don’t overcook). You’ll need about 2.5 pounds of turkey for 4 servings.
*See the recipe card for full information on ingredients and quantities.
- Brown Basmati Rice: I love brown basmati because it’s nutty and holds up well in a one-pan recipe. Plus, it’s a whole grain, so extra points for being healthy.
- Frozen Mixed Veggies: These are a lifesaver on busy days. If you want to go fresh, feel free to swap with whatever veggies you like, but the frozen mix will make life easier.
- Tomato Passata: This is going to add a little sauce base for the rice and turkey to cook in, keeping everything moist and tasty.
- Seasonings: These are the magic ingredients that bring everything together. If you don’t have one, don’t worry—substitute as needed! Smoked paprika is key, though, for that extra oomph.
👩🍳 How To Make Sheet Pan Roasted Turkey & Veggies
Making this one-pan recipe is so simple, that you'll feel like a kitchen pro in no time—no fancy techniques or crazy ingredients needed! Just season the meat, pop it in the oven, and let everything cook together in the same pan. While the the meat roasts, you’ll get the rice ready, so everything cooks up perfectly.
Before you know it, you’ll be sitting down to a hearty, comforting meal that looks impressive but takes barely any effort at all. Let’s call it “delicious simplicity.”
Step 1: Preheat the oven to 400°F (200°C). Score the turkey, rub it with seasoning, and place it in a pan with water. Cover with foil and roast for 25 minutes.
Step 2: Wash and drain the rice, spread it around the turkey, and add enough stock to cover. Stir gently, flip the turkey, and bake uncovered for 20 more minutes.
Step 3: The rice should be halfway cooked. Add more stock if needed, but keep in mind that the veggies will release some liquid—avoid making the rice too watery.
Step 4: Add the veggies and tomato passata, stir gently, and bake for 15-20 more minutes until the rice and veggies are tender.
Pro Tip: Let the dish rest for 5 minutes, then slice and serve with the rice, veggies, and a side of pickles for a tangy contrast.
♻️ Substitutions
- Rice: Use white rice, but reduce cooking time. (see recipe notes for more info)
- Veggies: Use fresh veggies or swap in your favourite mix.
- Turkey: Swap with chicken if you prefer.
❓Sheet Pan Roasted Turkey & Veggies FAQs
Absolutely! White rice cooks faster, so check it for about 20 minutes to ensure it’s perfectly cooked.
Turkey legs are a great choice, but thighs or breast, work just as well. Just take care to prevent the breast from drying out by monitoring its temperature.
Cooking covered is an excellent way to retain moisture. Cover the pan tightly with foil during the majority of the cooking process, which traps steam and keeps the meat tender. Toward the end, uncover the pan to let the turkey brown and develop a slight crust.
Another tip is to rotate the meat regularly so all sides cook evenly. Ensure there’s always a little water or broth at the base of the pan—just enough to prevent the bottom from burning. This method helps maintain the right balance of roasting and steaming for juicy results!
Absolutely. Fresh veggies like zucchini, carrots, or bell peppers are great additions. Just adjust the cooking time as fresh veggies may soften quicker.
Typically, turkey legs should cook at 400°F (200°C/180°C fan/gas mark 6) for about 25 minutes covered. After that, uncover it for an additional 15-20 minutes to get a slight golden crisp on the outside. If you're checking for doneness without a meat thermometer, look for clear juices and firm meat.
The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you can also cut into the thickest part of the meat; if the juices run clear and there's no pinkness, you’re good to go! Make sure the meat is turned occasionally during roasting to ensure it cooks evenly and stays juicy.
More Recipes You May Like
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sheet Pan Roasted Turkey and Veggies
Equipment
- 11x8 inch (28x20 cm) Baking pan or a 12 to 14 inches (30 to 35 cm) oven-safe pan, should work as well, or somewhere in between
Ingredients
For the Turkey
- 2.5 pounds large turkey drumsticks or two smaller
Seasonings
- 2 tablespoon olive oil optional, for rubbing
- 2 teaspoon kosher salt or adjust based on turkey size
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
- ¼ teaspoon cayenne pepper optional, for a slight kick
For the Rice & Veggies
- 200 g brown basmati rice 1 cup
- 500 g frozen mixed veggies 1 bag
- 5 garlic cloves minced
- 200 ml tomato passata about ¾ cup
- 1 chicken stock cube disolved into 50 ml boiled water
Instructions
Prep and Roast the Turkey
- Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Start by preparing the turkey leg(s): make a few small cuts into the meat to allow the seasoning to penetrate deeply and ensure even cooking. Mix all the seasonings in a bowl, then rub the mixture all over the turkey. Place the seasoned turkey in a large, oven-safe pan and add 2 cups of water around (not over) the meat. Cover the pan tightly with foil and place it in the preheated oven to roast for 40 minutes.
Prepare the Rice While the Turkey Cooks
- Rinse the rice thoroughly under cold water until the water runs clear, removing any excess starch. Soak the rice in warm water while the turkey is in the oven—this will help it cook faster later. Take the frozen veggies out of the freezer to defrost during this time.
Add the Rice to the Pan
- After 40 minutes, remove the turkey from the oven and take off the foil. Drain the soaked rice and spread it evenly around the turkey. Pour in enough chicken stock to cover the rice, then stir gently to submerge it. Flip the turkey leg and return the pan to the oven, uncovered, for another 20 minutes.
Incorporate the Veggies and Tomato Passata
- Take the pan out of the oven and add the defrosted veggies over the rice. Pour the tomato passata evenly, then gently stir to combine without disturbing the turkey. Return to the oven for another 15-20 minutes, until the rice and veggies are tender. Add more stock if needed, but keep in mind that the veggies will release some liquid—avoid making the rice too watery.
Serve with a Side of Pickles
- Once everything is cooked, let the turkey rest in the pan for about 5 minutes. Slice the turkey and serve it alongside the rice and veggie mixture. For the ultimate finishing touch, add some pickles on the side—they’ll bring a tangy contrast that ties everything together beautifully.
Notes
-
Rice Variations and Cooking Times:
- Brown basmati rice: As used in this recipe, it takes approximately 20 minutes to cook when soaked in warm water beforehand. Adjust the water ratio as needed.
- White basmati rice: Requires a shorter cooking time of 10-12 minutes. Reduce the total cooking time after adding the rice to avoid overcooking.
- Arborio rice: Expect a creamier texture due to its starch content. Cook for about 18-20 minutes but check for doneness as it may need slightly more liquid.
- Bulgur: This cooks much faster, taking only 12-15 minutes. Add it in the last 15 minutes of cooking the turkey and veggies.
-
Turkey Tips:
- If using turkey breast instead of legs, check for an internal temperature of 165°F (75°C) to prevent it from drying out.
- Cutting slits into the meat ensures better seasoning distribution and even cooking.
-
Veggie Suggestions:
- If using fresh veggies instead of frozen, blanch them briefly before adding them to the pan for quicker cooking.
-
Seasoning Adjustments:
- Adjust cayenne pepper based on your heat tolerance. It’s optional and can be skipped for a milder dish.
-
Serving Size:
- A turkey leg weighing 2.5 pounds should comfortably feed four people. Adjust portions if using a different cut or size.
-
Water Ratios:
- Ensure the water level is just enough to cover the rice without oversaturating. You can always add a little more during cooking if needed.
-
Resting Time:
- Allow the turkey to rest for a few minutes before serving to lock in the juices.
Claudia says
My family loved this!
Juyali says
I was impressed with how quick and delicious this turkey rice bowl dinner is! Minimal cleanup, maximum flavor — it’s going to be on my list of one-pan meals! Thank you for the great recipe.
Lathiya says
This one pan turkey rice bowl is a complete meal. It tasted amazing.
Amy says
Thank you for sharing this recipe
nancy says
thanks for this easy recipe! I love that the portion is smaller and i won't be eating the same thing for days! it was really tasty too!
Liz says
YUM!!! I love this excuse to make a tasty turkey recipe that's not a whole bird! It's easy and delicious!