One-Pan Turkey Thighs with Sweet Potatoes and Cranberries

Why You’ll Love This Recipe

• One-pan convenience with maximum flavor: crispy-skinned turkey, caramelized sweet potatoes, and jammy cranberries.
• A balanced maple-mustard glaze with rosemary turns drippings into spoonable pan juices.
• Seasonal colors and textures that feel special yet are weeknight-easy.
• Flexible and scalable for two or a crowd; frozen cranberries work beautifully.

Grocery List

• Produce: Sweet potatoes (1.5 lb), 1 large red onion, 1 cup fresh cranberries, 2 garlic cloves, fresh rosemary, 1 orange (for zest, optional)
• Dairy: Unsalted butter (optional)
• Pantry: Bone-in, skin-on turkey thighs (2 to 2.5 lb), pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, olive oil, low-sodium chicken broth, kosher salt, black pepper

Full Ingredients

Turkey and Vegetables

• 2 bone-in, skin-on turkey thighs (2 to 2.5 lb total)
• 1 1/2 lb sweet potatoes, peeled and cut into 1-inch chunks
• 1 large red onion, cut into 8 wedges
• 1 cup fresh cranberries
• 2 rosemary sprigs
• 1 tbsp olive oil (for tossing vegetables)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided

Maple-Mustard Rosemary Glaze

• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary
• 1 tsp orange zest (optional, but lovely)

Pan Juices and Finish

• 1/3 cup low-sodium chicken broth or water
• 1 tbsp unsalted butter (optional, to enrich juices)
• Flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat and make the glaze

Heat the oven to 425°F with a rack in the center. In a small bowl, whisk together the maple syrup, Dijon, whole-grain mustard, 2 tbsp olive oil, apple cider vinegar, garlic, chopped rosemary, and orange zest (if using). Season the glaze with 1/2 tsp kosher salt and 1/4 tsp black pepper. Divide the glaze into two bowls, reserving half for basting later to avoid cross-contamination.

Step 2: Season the turkey thighs

Pat the turkey thighs very dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Gently loosen the skin with your fingers and rub some of the first bowl of glaze under the skin and over the top, coating the thighs thoroughly.

Step 3: Build the one-pan base

On a rimmed half-sheet pan (18×13 inches), toss the sweet potatoes and red onion with 1 tbsp olive oil, the remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper. Tuck the rosemary sprigs among the vegetables. Spread into an even layer, leaving space for air to circulate. Nestle the turkey thighs on top, skin side up, so the vegetables can roast in the drippings.

Step 4: Roast to render and brown

Roast for 35 to 40 minutes, rotating the pan once for even color. The skin should be deep golden and the sweet potatoes starting to soften and caramelize at the edges.

Step 5: Add cranberries and create pan juices

Slide the pan out. Scatter the cranberries around the vegetables and pour the chicken broth into the pan to loosen the drippings and form a light sauce. Brush the turkey with the reserved clean glaze. Return to the oven and roast 12 to 15 minutes more, until the cranberries burst and the turkey registers 170°F at the thickest part near (but not touching) the bone.

Step 6: Rest and enrich the juices

Transfer the turkey to a board and rest 8 to 10 minutes to keep it juicy. While it rests, tilt the pan and spoon off excess fat if desired. Swirl in the butter (if using) to the hot pan juices until glossy, and toss the vegetables and cranberries to coat.

Step 7: Carve and serve

Slice the turkey off the bone into thick pieces, keeping some skin on each slice. Arrange on a warm platter with the sweet potatoes, red onions, and cranberries. Spoon the maple-mustard rosemary pan juices over the top and finish with a pinch of flaky salt.

Pro Tips

• Dry skin equals crisp skin: blot thoroughly before seasoning and roasting.
• Roast the turkey on top of the vegetables so drippings flavor and baste everything below.
• Add cranberries near the end so they soften and burst without scorching.
• Use an instant-read thermometer; dark meat is succulent around 170 to 175°F.
• Reserve some glaze before touching raw poultry to keep a clean basting sauce.

Variations

• Smoky Maple-Chile: Add 1/2 tsp smoked paprika and a pinch of chipotle powder to the glaze.
• Brussels Swap: Replace half the sweet potatoes with halved Brussels sprouts; add them with the onions.
• Chicken Thighs: Substitute 6 bone-in, skin-on chicken thighs (about 3 lb). Roast 25 minutes, add cranberries and broth, glaze, then roast 10 to 12 minutes more to 175°F.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 350°F for 12 to 15 minutes, skin side up, until hot and re-crisped. Freeze carved turkey and vegetables (with a little sauce) up to 2 months; thaw overnight before reheating. For a head start, mix the glaze and cut the vegetables up to 24 hours ahead; refrigerate separately. You can also season and glaze the turkey up to 24 hours in advance.

Nutrition (per serving)

Approx. 620 calories; 36 g protein; 35 g fat; 41 g carbohydrates; 6 g fiber; 780 mg sodium. Nutrition will vary based on exact turkey size and whether you use the butter.