Note: read the entire recipe all the way through before beginning.

Sheet pan 1: Bake the cranberries, sweet potatoes and turkey

• Prep the turkey: butcher the turkey and remove the breasts from the bone by slicing vertically along the spine on each side. You should have two separate, skin-on turkey breasts.
• Cranberry sauce: Preheat the oven to 375°F and line a very large sheet pan with foil. Add all of the cranberry sauce ingredientes to a small, oven-safe ramekin and place in the corner of the prepared sheet pan.
• Sweet potatoes: Next, wash and scrub the sweet potatoes, dry them off then pierce each 6-8 times with a fork. Coat each with coconut oil using your hands and sprinkle with sea salt. Place on the sheet pan next to the cranberry sauce, leaving half the sheet pan open.
• Turkey: Combine all of the turkey spices together in a small bowl with the olive oil and stir together to create a paste. Loosen the skin of the turkey breast and spoon half of the mixture under the skin of each turkey breast, spreading it out to cover as much meat as possible. Take the rest of the mixture and rub it into the skin on the outside of each turkey breast. Place the turkey breast, skin side up, on the other half of the sheet pan.
• Bake the first sheet pan: place the sheet pan in the preheated oven and bake for one hour.

Sheet pan 2: Bake the brussels sprouts and squash and stuffing

• Brussels sprouts and squash: While the first sheet pan is cooking, prepare the stuffing and the brussels sprouts and squash. Line another very large sheet pan with foil and set aside. Start by washing the brussels sprouts then trim the ends and cut them in half and place them in a medium bowl. If you have large ones you may need to quarter them to keep them all the save size. Peel and dice the butternut squash, if you aren’t using store bought, then place in the bowl with the brussels and add the olive oil, maple syrup, salt, pepper and garlic powder. Spread it out onto one half of the prepared baking pan and set aside.
• Stuffing: Create a separate foil bed and place it on the opposite side of the prepared sheet pan next to the brussels. Do this by folding up the sides and rolling them so it’s like a separate sheet pan on top. Whisk the egg in the same bowl as the brussels sprouts and set aside. In a medium saute pan over medium heat, melt 4 tablespoons of butter (or vegan butter) over medium-high heat. Add the onion and celery and cook, stirring frequently, for 3-5 minutes. Add the herbs and cook again for 2-3 minutes. Add the mixture to the bowl with the egg then add the stale bread. Toss to coat completely and pour into the prepared foil bed. Cover with a piece of foil.
• Bake the second sheet pan: Place it in the oven with the other sheet pan for 30 minutes.

Sheet pan 1: Make the sweet potato topping and continue baking

• Make the topping: In a small bowl, combine the sweet potato topping ingredients and use the back of a fork to smash the coconut oil into everything to create a crumbly texture and set aside. When the hour is up, remove the first sheet pan from the oven and, working carefully and quickly, use a knife to slice each sweet potato lengthwise and carefully open each sweet potato and use the back of a fork to gently smach the cooked potato inside. Divide the prepared mixture between the sweet potatoes.
• Check the turkey and remove cranberries: Stir the cranberries to smooth them and thicken the sauce then remove from the pan to cool and place in the refrigerator to chill. Use a meat thermometer to check the internal temperature of the turkey. It should read 165°F when it’s done. The turkey breast should cook for 20 minutes per pound, so if your turkey is smaller it may be done, or it may need more time. If it’s done, remove to a cutting board and cover with foil. If it’s not done, turn them and place the turkey and the stuffed sweet potatoes back in the oven for 25-25 minutes.

Sheet pan 2: Toss and add pecans

• When 30 minutes is up on the brussels and stuffing, remove it from the oven and toss the brussels sprouts and squash then sprinkle with the chopped pecans. Remove the foil from the stuffing and place the sheet pan back in the oven for 10 minutes to toast the pecans and brown the top of the stuffing.

Check turkey and serve:

• By this time, the turkey should be done. Insert a digital thermometer into the thicket part to check one more time. When it’s done, remove both sheet pans from the oven and serve with the prepared cranberry sauce. Top the brussels with the cranberries and the stuffing with fresh herbs if desired.