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Preheat your oven to 375F.
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Remove the turkey from the the mesh bag it comes in and gently lift the skin from the breast— but make sure not to remove it entirely.
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In a small bowl, combine the softened butter, thyme, garlic, and orange zest. Rub the mixture all over the top of the turkey breast and place the skin back over the breast (on top of the butter mixture).
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Rub the breast on all sides with olive oil, salt, and pepper.
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Place the breast, skin side up, on a sheet pan. Bake for 15 minutes if your turkey is thawed or 30 minutes if your turkey is frozen or partially frozen.
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Roast Turkey Breast Dinner – Sheet Pan Thanksgiving Dinner
Prepare the Sides— 1-1.5 hours before you plan to eat
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In a large bowl, combine the sweet potatoes, olive oil, thyme, and salt. Do not add the Parmesan cheese yet. Set aside.
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In a large bowl, combine all of the cornbread dressing ingredients. Set aside.
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In a large bowl, combine all of the Brussels sprout ingredients. Set aside.
Add the Sides & Bake— 1 hour before you plan to eat
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Remove the turkey breast from the sheet pan and set aside. Dump the cornbread dressing onto 1/2 the sheet pan and pat it into a brick that is approximately 1” tall. Set the turkey breast on top of the dressing.
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On 1/4 of the sheet pan, add the sweet potatoes and spread them into an even layer.
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On the remaining 1/4 sheet pan, add the Brussel sprouts and spread them into an even layer.
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Bake for an additional 30 to 40 minutes, or until the turkey breast reaches 165F on an instant read thermometer. Flip the veggies and dressing half way through cooking (after 30 minutes).
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