Looking for the perfect holiday chicken recipe? This sweet and savory apple glazed chicken is simple and delicious! Serve with some roasted veggies and stuffing for a tasty, easy holiday meal.

Hey Cousins! Today, I’m sharing another holiday recipe, but this one is NOT in the turkey department. Every year, as I plan my holiday series, I realize I have at least five turkey recipes up on my blog… We all love turkey, but sometimes you need a break, right?! I realized I needed a few options for those of you who don’t like turkey (or simply want an alternative). 

You may have already seen my slow cooker chicken dinner recipe, which is great for the holidays and any time you need a fancy yet easy meal. Today, I’m sharing another chicken recipe – my roasted apple glazed chicken! This holiday chicken recipe is perfect for small or large groups (you can always make more than one!), It’s affordable and a FOOLPROOF recipe. 

The Perfect Sweet & Savory Holiday Chicken

So, what makes this apple glazed chicken recipe so perfect for the holidays? The flavor, how easy the recipe is, and the presentation! If you’re only cooking for a small group of people, you don’t need a whole 8-10-pound turkey. Whole chickens are a great alternative holiday dinner because the portion sizes are just right for smaller groups.

Then you have the sweet apple glaze! My version is made by basting the chicken with apple juice concentrate while it bakes. This infuses so much sweetness into the tender chicken while keeping it nice and moist. 

Then, of course, you have the side dishes. There are so many options – roasted vegetables, a fresh salad, or a savory stuffing recipe. Your holiday meal doesn’t have to be complicated and take all day to cook. This apple-glazed holiday chicken is ready in about an hour, and you’ll have a cozy dinner ready for the fam. What’s not to love?! 

Ingredients for Apple Glazed Chicken

One thing that makes this recipe so easy is that it doesn’t need a lot of ingredients! You probably already have almost everything on hand, making it an affordable holiday dinner. As always, you can find the complete ingredient measurements in the recipe card below. Here’s everything you need to make a roasted apple-glazed chicken. 

• Whole Chicken: mine is usually between 6 and 8 pounds, but that’s on the bigger side. A smaller 4-5-pound chicken would work, too!
• Apple Juice Concentrate: you know those tubes of apple juice concentrate you find in the freezer section? Yep, those are the ones! The concentrated apple juice cooks down while the chicken bakes, making it the perfect sweet apple glaze.
• Butter: like most of my turkey and chicken recipes, y’all wanna rub that baby up with BUTTA. I use salted butter, but if you only have unsalted on hand, make sure to add some salt to your seasonings.
• Salt-Free Seasoning: because I use salted butter, I opt for an all-purpose salt-free seasoning like Mrs. Dash or Trader Joe’s 21 Season Salute. You can use your favorite blend or make your own with a combo of onion powder, garlic powder, black pepper, paprika, and whatever dried herbs you have in your cupboard.
• Large Apple: I use one large sweet apple (like a Honeycrisp apple) to stuff into the cavity of my turkey. I keep it whole – that way, it keeps the chicken in shape while it bakes and still infuses that fresh apple juice flavor into the tender meat.

How to Make Roasted Apple Glazed Chicken (+ Video Tutorial)

Now that you know what ingredients you need, let’s talk about how to make this easy holiday chicken recipe!

You can follow my video tutorial below, which walks you through how I make this apple glazed chicken in just a few easy steps. While you’re over there, be sure to subscribe to I Heart Recipes on YouTube to catch all my recipe videos! 

Apple Glazed Roast Chicken Directions:

1. Pat the whole chicken dry with paper towels.
2. Rub the chicken with room temperature salted butter all around the outside and inside the cavity as well. 
3. Season the whole chicken (all those nooks and crannies!) with your seasonings.
4. Stuff the chicken cavity with one whole apple (leave it whole to help the chicken keep its shape. If it doesn’t fit, cut the apple in half).
5. Place the chicken in a roasting pan or deep baking dish (you’ll want something deep enough to collect all the juices from the chicken and the apple glaze).
6. Place the chicken into a 350-degree F oven and bake for 35-40 minutes. After that cooking time, remove the chicken and baste it with the thawed apple juice concentrate, making sure to get all surfaces of the chicken.
7. Return the chicken to the oven and continue cooking for 15-20 minutes or until the internal temperature reaches at least 160 degrees F. 
8. Remove the chicken from the oven, let it rest for 15-30 minutes to reabsorb all those tasty juices, then serve!

That, my friends, is it! Roasting a tasty holiday chicken has never been easier. The simple apple glaze adds a sweet touch to the savory, juicy chicken. While it cooks, the apple juice helps caramelize and brown the skin for that perfect golden brown, crispy skin everyone loves. All you need are some side dishes, and your perfect Fall dinner is ready!

Tips, Tricks, and Recipe Variations for Roasted Apple Glazed Chicken

Wondering how to tweak this recipe to make it even tastier? Have some questions about how to roast a chicken for the best results? Well, Cousins, I gotchu covered! Of course, y’all know I always say follow the recipe as written, but I know sometimes you wanna switch it up and work with what ya got.

• Instead of using plain butter on the chicken, make an herb butter mixture. Combine softened butter with salt, pepper, and your favorite herbs like fresh rosemary, fresh thyme, basil, or sage.
• You can always add more aromatics to the cavity of the chicken for more flavor. Instead of just using sweet apples, try onions, orange wedges, lemons, and fresh herbs.
• Don’t want to cook a whole chicken? Try this recipe with other chicken pieces, like boneless skin-on chicken breast or skin-on chicken thighs. The cooking time will obviously shorten to accommodate the smaller volume of chicken, but the results will be equally delicious and great for meal prep or a busy weeknight dinner.
• Letting the chicken rest is super essential for a juicy, flavorful chicken. While it rests, cover it up with aluminum foil to help keep the chicken warm while you put the finishing touches on the meal.

Apple Glaze Variations: What can I use instead of apple juice concentrate? 

What I love about the apple juice concentrate is that it’s simple and affordable, and you can find it just about anywhere – the regular grocery store, the dollar store, and even convenience stores! However, if you can’t find the frozen concentrate or want to change it up a bit, here are some other ways to make a delicious apple glaze for your roasted chicken: 

• Apple Cider: you can use fresh apple cider as a glaze as well! In a medium pot on the stovetop, bring your apple cider to a simmer over medium heat until it cooks down and thickens a bit. This will concentrate the cider, cooking down the sugar and making it the perfect glaze. 
• Brown Sugar, Honey, or Maple Syrup: you can also make a sweet apple glaze using apple juice and a sweetener like brown sugar, honey, or maple syrup. Again, heat the apple juice and sweetener of your choice on the stovetop until it cooks down and thickens up a bit.
• Apple Jelly or Apple Butter: this one might be a little more niche, but if you have an apple butter or apple jelly or preserves you really love, that makes a great glaze, too! Heat it up a bit so it’s easily spreadable, then baste the chicken with the glaze as directed in the recipe. 

Should I roast my chicken breast side up or down? 

Does it matter? It’s entirely up to you! Roasting the chicken breast side down is said to make the skin crispier and the meat more tender and juicy since the juices from the chicken drip down into the chicken breasts while cooking. However, the same can be said for roasting a chicken breast side up, especially with the right preparation. Flipping the chicken halfway through cooking can also be a challenge, so if you’re not ready to fight with gravity, cook your chicken however you see fit. 

What side dishes can I serve with roasted apple glazed chicken? 

I’m so glad you asked! Picking the perfect side dishes for this sweet and savory meal is key to bringing it all together. I personally love pairing my apple glazed chicken with some simple veggies – roasted sweet potatoes, green beans, brussels sprouts, or some classic Southern collard greens – and my apple cranberry stuffing. Want some more options? Here are a few to try: 

• Baked Candied Yams
• Corn Pudding Casserole
• Green Bean Casserole
• Moist Homemade Sweet Potato Muffins
• The Easiest Sweet Dinner Rolls Recipe
• Cheesy Scalloped Potatoes

Loved this recipe? Share a photo of your holiday spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

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Roasted Apple Glazed Chicken Recipe

Pair this delicious and juicy holiday chicken with some stuffing and a few side dishes, and you've got a great holiday dinner spread!

Course Main Course

Cuisine American, Christmas, Thanksgiving

Keyword Apple Glazed Holiday Chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Rest Time 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author I Heart Recipes

Ingredients

• 6-8 pound Whole Chicken
• 12 oz frozen concentrated apple juice thawed
• 4-5 tbsp salted butter
• 3 tbsp salt free seasoning
• 1 Large Apple

Instructions

• Clean the chicken thoroughly, and remove all contents from the cavity.
  6-8 pound Whole Chicken
• Pat dry the chicken with a paper towel, then rub the chicken down with salted butter. I also added butter in the cavity.
  4-5 tbsp salted butter
• Sprinkle on the salt-free seasoning. Make sure you season the whole chicken, inside and out.
  3 tbsp salt free seasoning
• Stuff the chicken cavity with the apple, then tie the legs of chicken with butcher string.
  1 Large Apple
• Place the chicken in a well-oiled dish with the breast up (or down if you prefer).
• Bake the chicken on 350 F for 35-40 minutes.
• Remove the chicken from the oven, and brush the apple juice concentrate onto the chicken.
  12 oz frozen concentrated apple juice
• Place the chicken bake into the oven for another 15-20 minutes.
• Let the chicken sit for about 5 minutes, then serve!

Video

This all-in-one slow cooker chicken dinner includes a whole chicken cooked to perfection with tender carrots and potatoes. It’s a low-effort way to make the most delicious chicken dinner!

Hey friends! Today, I have a super easy chicken dinner idea for you – a complete chicken dinner on the CrockPot! There are so many recipes, but this is one of my favorites. It’s perfect for all you busy parents, working individuals, students, or small households. It’s the ideal in-between holiday meal as well. You know, when you feel like you’ve been cooking for a week straight and have minimal energy to make a tasty dinner. 

Those few weeks between Thanksgiving and Christmas are the perfect time to have a few slow cooker chicken recipes ready to come in clutch. For this crazy simple chicken dinner, you season the chicken, toss it into the slow cooker along with some veggies, and let it cook! Before you know it, you have yourself a complete meal ready to go. 

Why You’ll Love This CrockPot Chicken Dinner

There’s a whole lotta reasons to love an easy dinner recipe, especially a slow cooker dinner! You’d be surprised to learn just how low effort it is to cook a whole chicken in a slow cooker. Here are some of my favorite reasons why an easy slow cooker chicken dinner is a go-to meal: 

• Low-Effort: no crazy prep time needed! With just minutes of prep, dinner is cookin’.
• Complete Meal: whether you’re cooking for a small family of 4 or entertaining for 6 or more, you can have a whole meal made in just a few hours in ONE pot. Tender chicken and perfectly cooked veggies are all you need!
• Leftovers: if you’re making this tasty chicken dinner in what we like to call “the in-between times” of the holidays, you can make this meal last for days.
• Holidays Made Easy: maybe you’re looking for an easy, no-fuss holiday meal. You still want to serve something nice, but you’re running low on time. Enter the complete slow cooker chicken dinner!

If those reasons haven’t convinced you yet… well then, fam. Let me stop yapping and jump on into the recipe! 

Ingredients for a Whole Slow Cooker Chicken Dinner

Now you might be wondering, “Just how much can I really fit into a slow cooker, Cousin Rosie?!” And I’m here to tell you, you’d be surprised! With the right size slow cooker, you can make a whole meal and then some. To find the ingredient measurements, scroll on down to the recipe card at the end of this post. Here’s everything you need to make your very own slow cooker chicken dinner. 

• Whole Chicken: I picked a 4-5 pound chicken for this chicken dinner, which is the perfect size for about 4 people. 
• Seasonings & Spices: here’s where all that flavor comes in! I used fresh herbs, but if you only have dried on hand, that works too. You’ll need sage, rosemary, thyme, minced garlic, onion powder, black pepper, and kosher salt.
• Butter: I make a tasty herb butter with all those herbs and spices to cover the chicken. The herb butter infuses so much moisture and flavor into the bird; it’s a must!
• Baby Carrots, Potatoes, & Onions: these are the vegetables I prep and cook in the slow cooker along with my chicken. Of course, you can customize what you use (more on that in a bit!). 
• Fresh Lemon: to add some extra moisture to my chicken, I stuff one whole lemon (sliced in half) into the cavity. While it cooks, it releases its tangy, tart juice into the tender meat. 

I can’t fit a whole chicken in my slow cooker; can I use chicken pieces instead?

I used a whole chicken for this CrockPot chicken recipe, but you don’t have to! You can use legs or thighs if you’re more comfortable with cooking a chicken in pieces. To make it a real tasty chicken dinner, get chicken legs or thighs with skin on – the flavor is oh-so worth it! I also love the citrus flavor that fresh lemon adds to the recipe. If you’re not feelin’ it, leave it out or stuff the chicken with other aromatics, like onions, garlic, or celery!

What size slow cooker do you need to cook a whole chicken dinner?

Most slow cooker recipes are written for 5-7 quart slow cookers, and that should be plenty big enough to fit a 4-5 pound chicken along with some vegetables. However, if you’re worried about space, even cooking, or you’ve bought a larger bird, you might want to size up to an 8- or 10-quart slow cooker (the largest size made). 

How to Make a Slow Cooker Chicken Dinner

Okay fam, it’s time to get to the good stuff – how to make a complete chicken dinner in the CrockPot! As per usual, you know Cousin Rosie’s got you covered with an easy-to-follow video tutorial showing you exactly how I make this simple slow cooker meal. You can watch it below or click on over to I Heart Recipes on YouTube! Be sure to subscribe while you’re there to catch all my videos.

Here’s how to make an easy chicken dinner using your trusted slow cooker: 

1. First, make the herb butter by mixing together room temperature butter and your seasonings. 
2. Clean out the chicken cavity and pat the skin dry with paper towels. 
3. Rub the herb butter all over the outside of the chicken, and even under the skin if you can squeeze it in there. 
4. Season the chicken with salt and pepper. 
5. Prep your slow cooker by spraying it with non-stick cooking spray (or use a handy-dandy slow cooker liner for a completely mess-free cleanup).
6. Place the chicken in your slow cooker, then add your washed and chopped carrots, red potatoes, and onions around the chicken. 
7. Set the slow cooker to high, cover, and cook your chicken dinner for three hours.

And there you have it, folks! The magical slow cooker does it again with a perfect chicken dinner made easy. This recipe makes such flavorful, tender chicken and perfectly cooked veggies. Not only is it a great holiday dinner option, but an easy weeknight dinner too! Doesn’t matter when you make this CrockPot recipe; it will turn out delicious every time.

Tips and Tricks for Making a Whole Slow Cooker Chicken

If this is your first time cooking a whole chicken in the slow cooker, you might have some questions. I’m here with some Cousin Rosie tips and tricks, and answers to the most frequently asked questions I get about making a slow cooker chicken dinner. 

• I keep the seasonings pretty simple with my tried-and-true herb butter recipe, but you can always add more flavor if you want! Add garlic powder, poultry seasoning, or smoked paprika to your spice blend.
• You can cook whatever vegetables you want with your slow cooker chicken! If you’re not feelin’ carrots and potatoes, swap ‘em out. You could use green beans, brussels sprouts, sweet potatoes… the options are whatever y’all want them to be. 
• You do not need to add any liquid to the slow cooker for this recipe, since the chicken will release plenty of juices while cooking. However, if you’re worried about burning, add a cup of chicken broth to the bottom of your slow cooker to help.
• You can keep all the juices and goodness at the bottom of the slow cooker to make a chicken gravy, or grab a chicken gravy mix from the store.

Is it safe to cook a whole chicken in the slow cooker? 

Yes, it is! We wouldn’t have gotten this far if it weren’t 😉 For safety, you should cook the chicken on high heat for at least one hour. Since we cook this whole recipe on high heat, we’re covered! Just make sure your chicken is cooked to an internal temperature of 165 degrees before serving.

Can you cook frozen chicken in the CrockPot? 

Some brands of slow cookers specifically say that it is safe to cook meat from frozen in their equipment. However, a whole frozen chicken is a BIG task and will greatly extend the cooking time. So, if you’re time-crunched or don’t want your chicken cooking for 8 hours, start with a thawed bird. 

How do I prevent my slow cooker chicken from being rubbery and soggy? 

The trick here is to put something under the chicken so it doesn’t cook directly in its own juices. In this recipe, you can easily make a bed of vegetables under the chicken – the juices will drain down into the veggies and cook them with tons of flavor. Another way is to ball or roll up some foil and put it on the bottom of the slow cooker.

What else can I serve with my slow cooker chicken dinner? 

Any of your favorite side dishes! If you’re serving a slow cooker chicken for a holiday meal, you can serve any of the traditional must-have holiday sides, like mashed potatoes, green bean casserole, or mac and cheese. If this is just a typical Tuesday dinner, stick with something simple like homemade dinner rolls.

More Simple Slow Cooker Dinners from I Heart Recipes

That’s all, Cousins! If you have any more questions, let me know in the comments! If this is your first time making a tasty slow cooker chicken dinner, leave a comment below telling me how your meal turned out. 

Want more easy slow cooker meals? Try some of these favorites!

• Slow Cooker Chicken and Dumplings Soup
• Green Beans, Potatoes, and Smoked Neck Bones
• Slow Cooker Beef Brisket Chili
• Easy Slow Cooker Beef Stew
• Best Mississippi Pot Roast

Loved this recipe? Share a photo of your slow cooker chicken dinner by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

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Slow Cooker Chicken Dinner Recipe

An all-in-one dinner made easy in the slow cooker! This slow cooker chicken dinner is perfect for busy weeknights, in between holidays, or when you just need a tasty, low-effort meal.

Course Main Course

Cuisine American, Slow Cooker

Keyword Slow Cooker Chicken

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6 servings

Author I Heart Recipes

Ingredients

• 4-5 lb whole chicken cleaned & everything removed from cavity
• 3 tbsp salted butter softened
• 3 sage leaves
• 1 tsp fresh rosemary leaves minced
• 2 tsp fresh thyme leaves minced
• 2 cloves fresh garlic minced
• 1 tbsp onion powder
• 1 1/2 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 1/2 lb baby carrots washed
• 1 small onion washed & diced
• 3/4 lb baby red potatoes washed & chopped
• 1 large lemon sliced in half

Instructions

• Clean the chicken, then pat dry.
  4-5 lb whole chicken
• Stuff the chicken cavity with the sliced lemon
  1 large lemon
• Combine the butter, thyme, rosemary, sage, onion powder, and minced garlic. Rub all over the chicken.
  3 tbsp salted butter, 3 sage leaves, 1 tsp fresh rosemary leaves, 2 tsp fresh thyme leaves, 2 cloves fresh garlic, 1 tbsp onion powder
• Season the chicken with the salt & pepper.
  1 1/2 tsp kosher salt, 1 tsp fresh cracked black pepper
• Spray the slow cooker with nonstick spray then add in the chicken.
• Next add in the carrots, then the potatoes.
  1/2 lb baby carrots, 1 small onion
• Sprinkle in the minced onions.
  3/4 lb baby red potatoes
• Place the lid on the slow cooker, set on high, and cook for 3 hours or until the breasts and thighs reach 165 degrees internally.
• Serve & enjoy!

Video

This easy Thanksgiving turkey recipe is no frills – just a simple, delicious, juicy turkey that will be the star of the show on the big day! 

Thanksgiving is right around the corner, fam, and you know I couldn’t leave you without sharing the easiest Thanksgiving turkey recipe ever! Not only will you be pleased with the fact that you DON’T have to brine this turkey, but you hardly have to do anything to make this the most flavorful, juicy Thanksgiving turkey you’ve ever served.

Why You Need an Easy Turkey Recipe

Now, here’s the thing. I don’t feel the need to make my roasted turkey recipes complicated when I have a billion other things to cook on Thanksgiving. So, why complicate things with a turkey that takes hours and hours to prepare?! Not ‘round here, Cousins! 

I get that from my mom. I remember watching her make our Thanksgiving turkey, and she always kept it simple–no brine, not a million ingredients, or all-day processing. That gave her more time to focus on the MANY side dishes and desserts, like a savory green bean casserole or a Southern sweet potato casserole. She was never overwhelmed in the kitchen… and you shouldn’t be either! 

Thanksgiving is a HOLIDAY, for goodness’ sake! And while a flashy turkey may please your guests, I’m sure they won’t enjoy seeing you frazzled and sweating through your apron! That’s why this easy turkey recipe is practically foolproof. As long as you follow the simple steps (and my video below 😉), you’ll have a perfect Thanksgiving turkey that tastes great and keeps you cool in the kitchen.

Ingredients for the Easiest Roasted Thanksgiving Turkey

So, what exactly do y’all need for an easy roast turkey recipe? Well, I’ll tell you – a big ol’ turkey, some seasonings, and a lot of butter! You can find a list of ingredient measurements in the recipe card below, but here’s what you’ll be putting on your shopping list. 

• Turkey: the size of your turkey depends on how many people you’re feeding, so plan accordingly!
• Herbs and Spices: we’re rubbin’ this turkey up with a whole lotta flavor. You’ll need ground sage, seasoning salt, garlic salt (or garlic powder), and basil.
• Lemons & Onions: these aromatics, while pretty different from each other, work together to give your turkey so much flavor and moisture from the inside out! 
• Butter: we’re going to use a heap of butter to make a savory herb butter.

That’s all you need, my loves! With just a few ingredients, you’ll get a perfectly moist turkey packed with flavor. The savory herb butter does wonders to keep the turkey meat flavorful and juicy while also getting that nice, crispy skin everyone loves. If this is your first time hosting or making a turkey, boy, are your guests in for a real treat!

Step 1: Easy Turkey Prep

Now, first things first: prepping your perfect turkey! I have a whole guide on how to prep and cook a Thanksgiving turkey that gives you just about every turkey tip you could possibly need. But to keep you on THIS recipe, here are the highlights: 

• Pick a turkey large enough to feed all your guests… and then some! Plan for about 1.5 pounds of turkey per guest (or 2 pounds if you want turkey leftovers).
• Give your turkey a thorough rinse in the sink–but be SURE to clean your sink really well after to avoid any nasty cross-contamination.
• Thoroughly dry the turkey using paper towels. You want the skin nice and dry so all the seasoning sticks.
• Untie that turkey and let it stretch its legs! Trim any excess skin from around the legs and opening of the cavity.
• Speaking of the cavity, empty that out of all the innards. You’ll most likely find a turkey neck and a bag of giblets. (Pro-tip: you should definitely keep these to make smothered turkey necks and a delicious giblets gravy!)

Once your turkey is cleaned up, it’s time for the good part: a flavor party! 

Step 2: Seasoning and Stuffing Your Turkey

Now it’s time to get all that flavor all up on your Thanksgiving bird. Start out by making the herb butter mixture. In a bowl, combine room-temperature butter (believe me, it’s not easy to mix cold butter!) with fresh minced garlic cloves, ground sage, and kosher salt.

Here’s the most challenging part of this turkey recipe: 

• Use your hands or a rubber/plastic spatula to carefully separate the turkey skin from the meat. Slide your hand just under the skin, slowly moving around the turkey until there’s space under the skin around the whole turkey. 
• Next, take the herb butter mixture in your hands and rub it into the turkey, under the skin, all around the space you’ve made. (If you feel icky about using your hands, wear gloves!)
• Take any excess butter you have and rub it all over the outside of the turkey – around the legs and in every nook and cranny until that whole bird is nice and covered.

Once you’ve buttered your bird, take a mixture of ground sage, seasoning salt, garlic salt (or use garlic powder if you want to limit the amount of salt), and crushed dried basil and sprinkle that all over every surface of the turkey.

Finally, stuff the cavity of the turkey with some aromatics for extra flavor. I like to use onions and citrus fruits like lemons and oranges. If you want even more flavor, you can add things like garlic cloves or a bunch of fresh herbs like thyme, rosemary, bay leaves, and sage leaves.

Step 3: Roasting the Easiest Thanksgiving Turkey

Once you get your bird all set up on the roasting rack and settled in for the long roast, crank that oven temperature to 375 degrees F. Cover the roaster with a lid or aluminum foil and place the turkey in the oven. 

How long does it take to bake a Thanksgiving turkey? About 13-15 minutes per pound. If you have a 10-pound turkey, the total cooking time will be about 2.5 hours. 

Turkey Roasting Tips:

• Leave the turkey covered for the first two hours of cooking time, and don’t you dare crack that oven and peak! 
• After two hours, remove the foil and bake the turkey. Use the turkey drippings and any remaining herb butter mixture.
• Leave the turkey uncovered for the last portion of cooking time to ensure that perfectly golden brown, crispy skin.

The safest way to ensure a fully cooked turkey is to check the internal temperature with a reliable meat thermometer. Check the temp in the thickest part of the thigh AND the thickest part of the breast – the turkey thigh should be at least 155-160 degrees F before it’s safe to remove from the oven (but don’t worry – your turkey will continue to carry over cook while it rests, bringing it right to a safe temperature of 165 degrees without overcooking and drying out the meat).

Giving the Turkey a Rest:

• Carefully remove the turkey from the roasting pan (this is easy if your roaster comes with a removable rack) and place it on a baking sheet or clean cutting board.
• Tent the turkey with aluminum foil to keep the bird nice and warm. 
• Let the turkey rest for at least 15-30 minutes. This will allow all the juices to settle and absorb back into the turkey meat, injecting every last lick of flavor into the bird.

Resting time is the perfect time to gather up the liquid gold turkey drippings from the bottom of the roasting pan and make a tasty turkey gravy.

And there you have it, fam! The easiest and best Thanksgiving turkey recipe you’re sure to find! While it might not come stacked and packed with bells and whistles, it sure is the tastiest roast turkey recipe that will shine on your holiday table.

More Holiday Dishes from I Heart Recipes

Now that you’ve got the easiest Thanksgiving turkey recipe under your belt, how about some more holiday dishes? Don’t miss this list of must-have Thanksgiving dishes, as well as my ultimate list of holiday dishes you can prep ahead of time to save time and stress in the kitchen. Looking for more? Try these holiday favorites:

• Homemade Turkey Brine Recipe
• Soul Food Cornbread Dressing Recipe
• Homemade Stuffing with French Bread
• Southern Green Beans with Smoked Turkey
• Baked Ham with Pineapple and Brown Sugar Glaze
• The Easiest Sweet Dinner Rolls Recipe

From mine to yours, I wish you a happy Thanksgiving!

Loved easy turkey recipe? Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

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Easy Thanksgiving Turkey Recipe

Impress your family with this delicious Thanksgiving turkey recipe for your special holiday dinner! It’s so easy, even a beginner could pull it off. Happy Thanksgiving!

Course Main Course

Cuisine Thanksgiving

Keyword roasted turkey recipe, thanksgiving recipes, thanksgiving turkey

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 people

Author I Heart Recipes

Ingredients

• 10 lb turkey fully thawed
• 1 tbsp ground sage
• 1 tsp seasoning salt
• 1 tsp garlic salt
• 1 tbsp crushed basil leaves
• 2 large lemons cut into wedges
• 1 large onion cut into chunks

Turkey Butter

• 1 1/2 sticks butter room temperature
• 2 tbsp minced garlic
• 1 tbsp ground sage
• 1 tsp salt

Instructions

• Preheat your oven to 375.
• Rinse the whole turkey in the sink under cool water, then pat fully dry using paper towels.
  10 lb turkey
• Remove any excess skin or fat around the neck and tail area, then lean out the turkey's cavity, removing the turkey neck and gizzards.
• Use your hands or a plastic spatula to carefully loosen the turkey's skin from the meat.
• In a bowl, combine the ingredients for the turkey butter. Then, rub about 3/4ths of the herb butter under the turkey's skin, making sure to get all around the turkey. Use any extra butter left on your hands on the outside of the turkey.
  1 1/2 sticks butter, 2 tbsp minced garlic, 1 tbsp ground sage, 1 tsp salt
• Season your turkey all over with the seasoning salt, garlic salt, basil, and sage. Fill in any "bald" spots by pressing the seasonings onto the turkey skin.
  1 tbsp ground sage, 1 tsp seasoning salt, 1 tsp garlic salt, 1 tbsp crushed basil leaves
• Stuff the turkey with the chopped lemon wedges and onions.
  2 large lemons, 1 large onion
• Place the turkey into the roaster pan and cover with tin foil.
• Place the turkey in the oven and bake for 2 hours. Do not open the oven during this time!
• Remove the turkey from the oven and baste the turkey using the remaining turkey butter and pan drippings for extra flavor.
• Return the turkey to the oven, uncovered, for an additional 30 minutes or until the thickest part of the breast and thigh reach 165 degrees F.
• Remove the turkey from the oven, tent it with foil to keep it warm, and let it rest for at least 15 minutes before serving.
• Enjoy!

Video

Cooking Thanksgiving dinner for your family this year? I’ve got plenty of turkey tips for my cousins! Here’s a step-by-step guide on how to prepare and cook a show-stopping Thanksgiving turkey.

Thanksgiving is right around the corner, fam! Just like every year, it’s all about bringing family together, enjoying each other’s company, and eating enough food to send us into a food coma ‘til Christmas.

If this is your first time hosting (or even if it isn’t your first rodeo), you’ve probably already started planning your must-have menu. Maybe you’ve even started to plot what dishes you can make ahead of time. Your grocery list is getting long, the day-of cooking schedule is filling up… It’s all happening!

I’m here to tell y’all… don’t fret, darlin’! I’m not here to burden you with a complicated recipe. We all know that hosting a big holiday dinner is hard work. But if you break everything down into simple steps, you’ll be the most experienced cook in that kitchen. So, I’m sharing the ultimate step-by-step guide packed with helpful tips and tasty techniques to put on a show-stopping Thanksgiving dinner.

Turkey Cheat Sheet for Picking the Perfect Thanksgiving Turkey

First things first… getting the turkey! There are a few things you need to know before you head to the store and start eyeing up the birds. Here are some common questions people have when shopping for the perfect turkey.

• How big of a turkey do I need? Plan for about 1-1.5 pounds of turkey per person, and up to 2 pounds if you want leftovers. If you’re feeding 8 people, you’ll want a 10–15-pound turkey.
• Should I buy a frozen turkey or a fresh turkey? Either! Most turkeys at the grocery store will be frozen. The only thing that really matters is making sure you have room to store your turkey and enough time to safely thaw the turkey.
• How long does it take to thaw a whole turkey? It will take about 24 hours for every 4-5 pounds of turkey, so planning ahead is a must!
• Should I buy a basted or self-basting turkey? These types of turkeys have been injected with or marinated in a solution of spices, stock, and other flavorings to keep the bird extra moist. If you don’t want to brine your own turkey, a basted or self-basting turkey is the way to go.
• What type of turkey should I buy? Hold up… there are different types of turkey? Heck yeah, Cousins! You’ll see all sorts of “types,” from free-range to natural and organic, that tell you how the bird was raised and treated before ending up on store shelves.

Now that you’ve picked out the perfect turkey let’s move on to the coveted turkey tips to show you exactly how to prepare and cook a Thanksgiving turkey!

Thanksgiving Turkey Prep Work Before the Oven

Turkey day prep starts days ahead of the big day – it’s extra important to be prepared, or else you’ll find yourself back at the store on Thanksgiving morning, scouring the shelves for the last remaining spiral ham or puny lil turkey breast. Ain’t no one wanna be THAT hostess, y’all!

Thawing the Turkey: Timing is Everything!

Thawing that whole bird requires time and patience. You don’t want to be wrestling with a frozen turkey on the big day, so here’s where we plan ahead. It will take about 24 hours per 4-5 pounds to thaw a whole turkey. You cannot thaw a turkey at room temperature, so you have to clear out that fridge (or make room in that garage fridge!) to store the bird for a few days. Here are some tips:

• Place the turkey on a deep-rimmed baking sheet or in a roasting pan and clear some room at the bottom of the fridge.
• You never want to thaw a turkey on the higher shelves in case any grossness drips down, contaminating anything else in the fridge – not safe, y’all!
• A 10-pound turkey will need 2 whole days to thaw; a 20-pound turkey will need 4 whole days.
• If you need to quick-thaw a turkey, submerge the whole turkey in cold water and change the water about every 30 minutes until it’s thawed (which should take about 30 minutes per pound).
• Never use warm water to quick-thaw a turkey.

Brining the Turkey: A Flavor Infusion

A flavorful brine is the perfect way to make that bird sing. A brine is a simple mixture of salt, sugar, water, fresh herbs, and spices, which infuse into the turkey meat and leave you with a perfectly moist, juicy turkey that is literally dripping with flavor. Now, y’all know I am partial to a flavorful, herbaceous brine, but you have options.

• A dry brine is just what it sounds like – a dry mixture of salt, sugar, and spices rubbed into the surface of the turkey. Dry brining gives your turkey a more intense flavor.
• A wet brine involves soaking the turkey in a salty solution, which plumps up the turkey and keeps it extra moist. Depending on the size of your bird, you’d have to brine the turkey for a while to get the best results.
• Remember, if you bought a self-basting turkey, you do not have to do a brine! These turkeys have plenty of flavor already, so skip this step.

How long does it take to brine a turkey? At least 8-12 hours, depending on which type of brine you choose. A dry brine will give your turkey more flavor in less time, but a wet brine will produce the most moist turkey. Whichever you choose, remember that you can only properly brine a thawed turkey, so you’ll also have to work brining time into your pre-Thanksgiving day prep schedule.

Seasoning and Stuffing: A Turkey Dressed to Impress!

The final step of prepping a Thanksgiving turkey happens right before you’re ready to pop that bird into the oven. There are a whole lotta ways to season a turkey. Rub that baby down with butter, olive oil, herbs, spices, or your favorite dry rub. Make a flavorful compound butter and rub it all over (and under) the skin for perfectly golden brown, crispy skin. Season your turkey well, and it will dazzle!

• Before seasoning the turkey, take a whole bunch of paper towels and pat every inch of that thing dry. This will help the seasoning stick.
• A dry rub should include basics like kosher salt and black pepper, as well as fresh or dried herbs.
• Making a compound butter is one of the easiest ways to pack flavor into your turkey. You can follow a recipe or make your own with your favorite herbs and spices.
• If you’re not actually stuffing the turkey with, well… stuffing, then fill her up with aromatics like onion, garlic, fresh herbs, apples, and lemons.
• If you do want to cook stuffing inside the turkey, put about 1/2 cup of stuffing per pound of turkey – but don’t stuff it too tight! An overstuffed turkey might lead to uncooked (and unsafe to eat) stuffing.

Oven Time: How to Cook a Perfectly Roasted Turkey

Now we’ve reached the main event: roasting that turkey! The secret here all comes down to cooking time and oven temperature. Before we jump into how long it takes to cook a perfect turkey, let’s talk about what equipment y’all need to make the magic happen.

• Roasting Pan with a Roasting Rack: roasting on a rack gives that bird the attention it deserves, allowing air to circulate
• Aluminum Foil: to tent the turkey, which will prevent burning during it’s long cooking time.
• Turkey Baster/Basting Brush: you’ll need these tools to baste the turkey throughout the cooking process.
• Instant Read Thermometer: a meat thermometer is an essential tool in any kitchen, but especially on Turkey Day!

Time & Temperature: How Long to Cook a Turkey

The holiday ain’t the time to be messin’ around with cook time, fam. Planning out your Thanksgiving Day schedule is easily one of the more important parts of the day. Of course, your turkey’s grand entrance should be just right! So, how long does it take to roast a turkey? This depends on the size of the bird and whether it’s stuffed or unstuffed.

Butterball, the king of turkey, has a helpful chart of turkey cooking times. The larger the turkey, the longer it will take to cook.

• When you first put the turkey in the oven, resist the urge to open that oven door and peak! Let the turkey do its thing!
• After the first 2 hours, you’ll want to begin basting the turkey every 30-45 minutes of remaining cooking time. Basting is like providing the perfect finishing touch – it keeps everything moist and shiny.
• If you want extra crispy skin, you can increase the oven temperature during the last bit of cooking time and remove any foil covering.
• Your turkey is ready when it reaches an internal temperature of 165°F or 75°C when tested in multiple places – most importantly, the thickest part of the breast and thigh (without touching the bone).
• Your turkey will continue to carry-over cook when it rests, so you can remove it from the oven when it reaches a safe temperature of at least 155-160 degrees.

Resting and Dressing the Turkey for the Big Show

The last and final category of Thanksgiving turkey tips is all about resting and presentation, baby! Use the resting period as a time to get your ducks in order: set the table, get any last-minute side dishes reheated in the oven, and refill your glass with your drink of choice!

Why Rest the Turkey?

Just like you, after a big day in the kitchen, a turkey’s gotta rest! This is a crucial time – the bird soaks all those yummy juices back up, keeping the turkey meat moist and juicy.

• Rest the turkey for 15-30 minutes on the countertop. You can remove it from the roasting pan and rest it on a cutting board or serving platter.
• Lightly tent the turkey with foil to retain a bit of heat and keep the turkey nice and warm until serving.

Making Turkey Gravy: The Grand Finale!

While you let the turkey rest, take all that liquid gold that we call pan drippings in the bottom of the roasting pan and turn it into a luscious, rich turkey gravy. It only takes a few minutes to whip together an easy gravy recipe, so getting it done while the turkey rests is perfect!

Presenting and Carving a Perfect Thanksgiving Bird

Present your pride and joy with pizzazz – dress up the serving platter with fresh herbs, vegetables, and fresh greenery. Give the turkey one last basting with some melted butter for the perfect sheen. Then it’s time to carve into that turkey with finesse.

• Carving a turkey is an art, so take your time! Be sure to use a large, sharp knife. You don’t need a fancy electric carver knife to get the job done.
• Carve in sections – start with the legs, thighs, and wings (the dark meat) before moving on to the breasts (the white meat).
• Slice everything up and arrange it on a serving platter, garnished with any extras you see fit!
• Serve immediately – it’s even best to do the carving right in front of your guests for the best results!

Well, there you have it, cousins! A complete guide on how to prep and cook the best Thanksgiving turkey recipe! These turkey tips and techniques will have you serving a delicious turkey that will wow even the most stubborn of guests. Remember the secret ingredient: love! Make your holiday meal fabulous and fun, but most of all, make it yours!

Find the Perfect Roast Turkey Recipe from I Heart Recipes

You can apply all these Thanksgiving turkey tips to any of my turkey recipes:

• Simple Whole Roast Turkey
• Juicy Whole Roast Turkey
• Easy Smoked Turkey Recipe
• The Easiest Thanksgiving Turkey Recipe

Loved these Thanksgiving turkey tips and tricks? Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

This Four Cheese Pasta Bake combines tender pasta, savory ground beef, and a rich blend of four cheeses baked to golden, bubbly perfection. With simple ingredients and easy prep, it’s the ultimate comfort dish for family dinners or gatherings.

Hey Cousins! Are you looking for a pasta dish that’s loaded with creamy, cheesy goodness and a hint of herbaceous flavor? This Four Cheese Pasta Bake is a cozy, satisfying dinner that feeds a crowd. It’s got all the things we love – tender pasta, savory ground beef, and not one but four kinds of cheese! Whether you’re cooking for a weeknight meal or bringing a dish to a potluck, this recipe is a surefire hit.

Shopping List

• Diced tomatoes (28 oz): Adds a subtle tangy sweetness and moisture to the bake.
• Cottage cheese (1 ½ cups): A surprise ingredient that gives the dish a creamy base without being heavy.
• Sour cream (½ cup): Adds richness and a slight tang.
• Broth (2 cups): Use vegetable or chicken broth for extra flavor and to help cook the pasta.
• Seasonings: 1 tsp each of salt, garlic powder, dried basil, parsley; ½ tsp each of dried oregano and ground black pepper – the perfect blend of spices to complement the cheesy layers.
• Chickpea fusilli pasta (16 oz): A healthy twist, but feel free to use your favorite pasta!
• Ground beef (1 lb): For a hearty, meaty addition.
• Shredded cheeses: Parmesan (1 cup), mozzarella (½ cup), cheddar (½ cup), and Havarti (½ cup) – each adds a distinct flavor and melts to perfection.
• Fresh basil or parsley (optional): For a pop of color and freshness at the end.

How to make this Four Cheese Pasta Bake

1. Preheat and Prep:
   Set your oven to 350°F and spray a 9×13” baking dish with cooking spray. This dish is about to become your new best friend!
2. Mix It All Together:
   In a large bowl, mix the diced tomatoes, cottage cheese, sour cream, broth, and spices. Add in the pasta and ground beef, and stir everything together like you’re making the best party invitation ever.
3. Layer the Love:
   Pour the mixture into the prepared baking pan. Now comes the cheesy magic! Sprinkle on the parmesan, mozzarella, cheddar, and Havarti. Make sure the pasta is mostly submerged in the liquid. Cover with foil (spray the foil with cooking spray to keep that cheese where it belongs—on the dish, not the foil!).
4. Bake and Wait:
   Pop the dish into the oven and bake for 45-50 minutes until the pasta is tender and the liquid is absorbed. Once you remove the foil, bake for another 5-10 minutes to get that cheese melted and bubbly.
5. Rest and Garnish:
   Once out of the oven, let the pasta bake rest for about 10 minutes—trust me, the flavors meld beautifully during this time. Garnish with fresh basil or parsley if you’re feeling fancy.

Tips and Tricks

• Make it vegetarian: Skip the ground beef and add more veggies like sautéed mushrooms, zucchini, or bell peppers.
• Switch up the pasta: Not a fan of fusilli? Penne, rigatoni, or rotini work just as well.
• Customize the cheese blend: Swap out Havarti for Gruyère, or mozzarella for fontina—have fun with your cheese choices!
• Meal prep: This dish is perfect for leftovers! Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, and it’ll taste just as good as day one.

Why You’ll Love This Recipe

This Four Cheese Pasta Bake is comfort food at its finest. It combines creamy cheeses, al dente pasta, and savory beef into one heavenly dish. The best part? You can make it all in one pan, so cleanup is a breeze. Whether it’s a cozy family dinner or a potluck with friends, this pasta bake will leave everyone asking for seconds (and the recipe!). Plus, who can say no to a dish topped with a cheesy, golden crust?

Pin For Later

If you loved this recipe, don’t forget to share & save on Pinterest! Be sure to follow along with everything Rosie and I Heart Recipes on social media—you can find me on Facebook, Instagram, and YouTube.

These Dirty Rice Stuffed Peppers combine tender chicken gizzards, savory ground beef, and aromatic vegetables, all spiced with Cajun seasoning and baked to perfection inside sweet red bell peppers. It’s a flavorful, comforting dish that brings the bold taste of Louisiana right to your table!

Today, we’re going bold and unapologetically Southern with these Dirty Rice Stuffed Peppers! This dish brings all the flavors of Louisiana right into your kitchen. We’re talking hearty ground beef, tender chicken gizzards, vibrant bell peppers, and just the right kick of spice, all cozied up in perfectly baked red bell peppers. You’re in for a treat, Cousins—grab a fork and get ready for some serious comfort food.

Shopping List

Here’s what you’ll need to make these Dirty Rice Stuffed Peppers a star at your table

• Chicken gizzards (1 lb): These gems add a unique texture and a rich, savory flavor.
• Ground beef (1 lb): For that hearty bite—feel free to swap with ground turkey if you like.
• Celery (1 cup, chopped): Adds crunch and depth of flavor.
• Onions (1 cup, chopped): Yellow onions bring a slight sweetness when sautéed.
• Green bell peppers (1 cup, chopped): A subtle peppery flavor that builds the stuffing’s base.
• Garlic (5 cloves, minced): Because we never say no to garlic!
• Cajun Seasoning (1 tbsp): Use my Rosamae Seasonings Cajun blend to keep it authentic.
• Crushed red pepper flakes (2 tsp): Brings the heat—but adjust to your liking.
• Cooked rice (3 cups): Use leftover rice or make it fresh; both work beautifully.
• Large red bell peppers (4-6): Sweet, juicy, and the perfect vessel for stuffing.
• Chicken broth (1 1/4 cups): Keeps everything moist and flavorful while baking.
• Green onions (1/4 cup, chopped): Adds a fresh note to the filling.
• Parsley (1/4 cup, chopped): Brightens up the dish with an herby finish.
• Salt and black pepper: Adjust to taste—because we love a well-seasoned dish.

How to Make These Stuffed Peppers

1. Cook the Gizzards and Beef

In a large skillet over medium heat, cook the chicken gizzards until they are browned and tender, about 10 minutes. Once done, set those little flavor bombs aside. Now, in the same skillet, brown the ground beef until cooked through. Make sure to drain off any excess fat—ain’t nobody got time for greasy stuffing!

2. Sauté the Vegetables

Add the celery, onions, green bell peppers, and garlic to the skillet with the beef. Sauté until everything softens and smells irresistible—about 5-7 minutes.

3. Season the Mixture

Now, stir those tender gizzards back into the pan. Sprinkle in the Cajun seasoning and crushed red pepper flakes, and add 1 cup of chicken broth. Let the flavors get cozy for about 5 minutes, giving everything a chance to blend together beautifully.

4. Add the Rice

Toss in the cooked rice, green onions, and parsley. Give it all a good stir and taste-test the seasoning—don’t be shy with the salt and pepper! Once everything tastes just right, let the mixture cool slightly before stuffing your peppers.

5. Prep the Bell Peppers

Preheat your oven to 350°F. Arrange the red bell peppers in a baking dish, standing tall like royalty. Spoon the dirty rice mixture into each one, packing them nice and tight. You want every bite bursting with flavor!

6. Bake the Stuffed Peppers

Pour 1/4 cup of chicken broth into the bottom of the baking dish—this keeps the peppers moist while they bake. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes until the peppers are tender but still holding their shape.

Tips & Tricks

• Don’t like gizzards? Swap them out for sausage or skip them altogether.
• Need more spice? Add extra Cajun seasoning or a few dashes of hot sauce.
• Make ahead: Prepare the dirty rice stuffing a day in advance to save time.
• Leftovers? Store in an airtight container for up to 3 days—they taste even better the next day!

Why You’ll Love This Recipe

These Dirty Rice Stuffed Peppers are the ultimate comfort food with a Cajun twist. They’re packed with bold, savory flavors, tender vegetables, and just the right amount of heat. Plus, they’re perfect for meal prepping and make a great dinner that feels fancy but is easy to pull off. Whether you’re cooking for yourself or impressing guests, this dish will leave everyone asking for seconds.

Enjoy, Cousins—this one’s a keeper!

Don’t forget to follow me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

This easy sheet pan Thanksgiving dinner is the perfect way to enjoy a traditional holiday feast on a smaller scale! With three tasty dishes all made on the same pan, you’ll have a delicious Thanksgiving meal in a fraction of the time!

Hey Cousins! Today, I’m sharing a different way to enjoy a traditional Thanksgiving dinner – sheet pan style! This sheet pan Thanksgiving dinner is perfect for 2-3 people and includes some of my favorite Thanksgiving recipes – perfectly seasoned Cornish hens, green beans and potatoes, and a savory cornbread dressing.

The Perfect Small Thanksgiving Dinner

Now, when Turkey Day rolls around, I know many of us picture a massive table heaving under the weight of every conceivable dish. But let’s keep it real, not everyone’s about that life! Some of us cherish a quieter, more intimate setting. Maybe it’s just you and your boo, or you don’t have any extended family but still want to celebrate feeling grateful and blessed for YOURSELF.

For those moments, we need a Thanksgiving meal that’s less “feed the neighborhood” and more “this is just for us.” I know what y’all are thinking… us Southern cooks cannot comprehend cooking some of our Thanksgiving classics on a smaller scale. Isn’t the point of Thanksgiving to have so much food, you’re eating leftovers into Christmas?! No, fam. Today, it’s all about making traditional Thanksgiving cooking accessible to everyone.

So, no matter what your reason is for cooking for fewer people this holiday season, you deserve tasty Thanksgiving food that requires less prep time, less wasted leftovers, and delivers just as much flavor. Let’s get on going, fam!

Sheet Pan Thanksgiving Dinner Menu + Ingredients

So, first up – what the heck are we making?! This sheet pan Thanksgiving dinner includes a main dish and two side dishes, all of which can be made (and served) on the same sheet pan. Talk about hella simple, am I right? You can find the ingredient measurement and specific instructions broken down for each element of this 2-person Thanksgiving dinner in the recipe card below. Here’s what we’re cookin’:

Cornish Game Hens: 

• Two Cornish Hens: What the heck are these little birds? Well, keep reading for that info. You’ll need two for this sheet pan dinner.
• Olive Oil: A little olive oil goes a long way in helping the seasoning stick to the hens.
• Seasonings: Pack those birds with flavor! I use a combination of seasoning salt, Herbs de Provence, garlic pepper, and poultry seasoning.

Southern Green Beans & Potatoes: 

• Green Beans: You can use fresh or frozen. In this recipe, I use frozen green beans, and you don’t even have to let them thaw!
• Potatoes: I chose small gold potatoes, but red potatoes or Russet potatoes are fine, too. Just make sure to dice them up small enough, so they cook evenly.
• Butter: Melts into the veggies, giving them that perfect buttery flavor.
• Greens Seasoning: I feel like I’ve spent my life perfecting my greens seasoning recipe, and now you can have it too! It has everything you need in one packet (and a little goes a LONG way!)

Cornbread Dressing:

• Cornbread: You’ll need some day-old cornbread for the base of the dressing. If you don’t have it, do it like me and intentionally overcook some homemade cornbread so it’s nice and dried out.
• Onion: You only need a little bit, since this is a smaller batch of dressing.
• Seasoning: I use my own special mix of seasonings in this recipe that includes herbs like sage, thyme, and rosemary and essentials like onion, garlic, salt, and black pepper.
• Cornish Hen Meat: When we prep the hens, we remove the backbones and roast them alongside the whole hens. These backbones are packed with tender dark meat, which we then shred and add to the dressing.
• Broth or Water: We use the juice from the savory roasted hens and some chicken broth or water to moisten the cornbread dressing mixture for the ultimate burst of flavor.

Pro-Tip: If you watch my video tutorial, you’ll see me use many different spices from my Rosamae Seasonings collection. These seasonings are specially made with recipes I grew up with and are the perfect way to add soul food flavor to your cooking! Head on over to Rosamae Seasonings to see what spice blends you can add to your collection! Some blends are limited edition and come and go from the site, so stay tuned for restocks.

Why Cornish Hens are the VIPs (Very Important Poultry) for Small Holiday Dinners

If you’ve never dabbled in the world of Cornish hens, let me give you a little nudge in that delicious direction – especially when we’re talking small holiday dinners. I’ve made Cornish hens before, and they’re the perfect option when you want a fancy main without the stress of cooking a whole turkey or chicken. If it’s your first time making Cornish hens, here are some of my favorite reasons they’re perfect for a sheet pan Thanksgiving dinner:

1. Just the Right Size: Cornish hens are like the compact cars of the poultry world. Perfectly sized for one or two people. Each person gets their own bird, and there’s something fancy about that, right? It’s like giving everyone their own little poultry kingdom on a plate!
2. Quick Cooking: Ain’t nobody got time to spend all day in the kitchen, especially during the holidays. Cornish hens cook up faster than larger birds, meaning you spend less time checking the oven and more time sipping that festive drink and rocking around the Christmas tree (or Menorah, or whatever festive decor you’ve got going on).
3. Versatility is Key: These little birds are like blank canvases ready for your culinary masterpiece. Whether you’re into a savory herb rub, a sweet glaze, or a spicy kick, Cornish hens can handle it all. And let’s be real, Cousin, they’re pretty much the chameleons of the holiday table, blending in with any flavor profile you throw their way.
4. Juicy and Tender: Because of their size and usually even thickness, Cornish hens tend to cook very evenly. That means every bite is juicy and tender–no more dry meat scenarios. It’s like having the VIP section of poultry on your plate.
5. Aesthetic Appeal: Let’s face it, presentation is everything during the holidays. And serving individual Cornish hens? Well, that just ups the fancy factor by about a hundred. It’s like saying, “I care about you so much, I got you your own bird.”
6. Less Leftovers, More Freshness: If you’ve ever tried to fit a leftover turkey in your fridge, you know the struggle. With Cornish hens, you usually won’t have much leftover. And if you do, it’s a lot easier to manage. Fresh meals every time, without the week-long turkey sandwich saga.

The next time you’re thinking about what to serve for a small group, don’t forget about our little friends! They may be small, but they pack a flavorful punch and they’re ready to be the star of whatever table they’re served on.

How to Make a Sheet Pan Thanksgiving Dinner

Okay, Cousins, we’ve made it to the good part: how to make a delicious and EASY small Thanksgiving dinner for two. Forget the days or hours-long prep time; forget cooking for a full day. Next year, when you’re laying awake at night stressin’ about feeding a ton of people, maybe cut back on the guest list and go intimate with this small but mighty Thanksgiving Day dinner.

The recipe card below breaks down each step of this simple sheet pan dinner. You can also watch exactly how I prepare this mini Thanksgiving feast in my helpful video tutorial. Don’t forget to subscribe to I Heart Recipes on YouTube, where I share tons of recipe videos to help you prepare for the holidays and so much more.

Spice It Up: How to Customize Your Sheet Pan Thanksgiving Dinner

My Thanksgiving meal for two includes classic Southern-style dishes that I grew up eating at Thanksgiving. Southern-style green beans and potatoes are like a little bit of family history and tradition; cornbread dressing is about as Southern of a side as you can get! But if you’re feeling extra festive and want to make a sheet pan Thanksgiving meal with YOUR favorites, here are some bright ideas:

• Main Meats: Cornish hens really are unbeatable here since they’re basically a smaller version of a Thanksgiving classic. If you’re not feeling it, you could also make a juicy turkey breast, turkey drumsticks, or try pork or turkey tenderloins. All of these options cook faster than a huge turkey and are small-group-friendly.
• Brussels Sprouts: You can make delicious roasted brussels sprouts just as easily as green beans and potatoes, right on the baking sheet with the other dishes.
• Mini Casseroles: If you have a small casserole dish, you can make smaller versions of holiday classics, like sweet potato casserole or green bean casserole, right on the sheet pan.
• Tap-In the Stove Top: If your sheet pan is full, but you feel like you’re missing something, put your stovetop to work and make an additional side dish! Whip up some creamy mashed potatoes, candied sweet potatoes, or even a stovetop mac and cheese. If you’re feeding 2-3 people, extra side dishes won’t go to waste!
• Dessert: So, maybe you aren’t making dessert on the same baking sheet as dinner, but it’s still a great idea to have some single-serving dessert ideas on hand, right? Try mini pumpkin pies, mini cherry pies, or pecan pie bars for smaller versions of classic Thanksgiving desserts.

If you want to cut down on cooking time, aren’t entertaining the same crowd you usually do or are set on having a more intimate holiday dinner this year, rest assured that this sheet pan Thanksgiving dinner is the perfect option for you. Now, go on – get to cookin’, and happy Thanksgiving!

More Holiday Dishes from I Heart Recipes

• Soul Food Cornbread Dressing
• Southern Smothered Cabbage with Smoked Turkey
• The Best Baked Turkey Wings
• The Easiest Sweet Dinner Rolls Recipe
• Thanksgiving Margaritas
• Roasted Maple Glazed & Peppercorn Chai Carrots

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Print

Sheet Pan Thanksgiving Dinner Recipes

If you're cooking for a more intimate crowd of two this year, this sheet pan Thanksgiving dinner is the perfect option! Three delicious, easy recipes all prepared on the same pan.

Course Main

Cuisine American

Keyword Thanksgiving Dinner for Two

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 2 people

Author I Heart Recipes

Ingredients

Cornish Hens

• 2 Cornish Hens cleaned, cavity emptied, backbones removed
• 2 tbsp Olive Oil
• 2 tsp Seasoning Salt
• 1 tsp Herbs De Provence
• 1 tsp Garlic Pepper
• 1 tsp Poultry Seasoning

Green Beans & Potatoes

• 1/2 lb frozen green beans
• 3 small golden potatoes chopped
• 2 tbsp Rosamae Seasonings Greens Seasoning
• 4 tsp salted butter

Cornbread Dressing

• 3 cups cubed cornbread
• 1 small onion diced
• 2 tsp Italian Seasoning*
• 1/2 cup shredded cornish hen backbone meat
• 1/2- 3/4 cup cornish hen broth/pan drippings
• 1 1/2 cup water or broth

Instructions

Prepare the Cornish Hens:

• Preheat the oven to 375°F.
• Line a baking sheet with aluminum foil.
• Remove the backbone of the Cornish hens using kitchen shears.
  2 Cornish Hens
• Place the hens on the prepared baking sheet, along with the removed backbones.
• Season the hens all over with olive oil, seasoning salt, garlic pepper, Herbs de Provence, and poultry seasoning.
  2 tbsp Olive Oil, 2 tsp Seasoning Salt, 1 tsp Herbs De Provence, 1 tsp Garlic Pepper, 1 tsp Poultry Seasoning
• Cover the hens with aluminum foil.
• Bake for 25-30 minutes.
• Remove the hens and pour the accumulated liquid into a measuring cup. Set aside.
• Shred the meat from the backbones and set aside in a small bowl. Discard the bones.

Green Bean and Potatoes Foil Pack:

• In a bowl, combine frozen green beans, chopped potatoes, and Greens Seasoning.
  1/2 lb frozen green beans, 3 small golden potatoes, 2 tbsp Rosamae Seasonings Greens Seasoning
• Top with pats of butter.
  4 tsp salted butter
• Wrap the mixture tightly in a foil pack.
• Place the foil pack next to the Cornish hens on the baking sheet.

Prepare the Cornbread Dressing:

• In a large bowl, combine cubed cornbread, water, and the liquid reserved from the Cornish hens.
  3 cups cubed cornbread, 1/2- 3/4 cup cornish hen broth/pan drippings, 1 1/2 cup water or broth
• Add the shredded backbone meat and chopped onions.
  1 small onion, 1/2 cup shredded cornish hen backbone meat
• Season the cornbread dressing mixture with about 2 teaspoons of seasoning.
  2 tsp Italian Seasoning*
• Mix until well combined.
• Transfer to another foil pack on the same baking sheet and tightly wrap the foil pack around all edges.

Final Bake:

• Arrange the green beans and cornbread dressing foil packs on either side of the Cornish hens on the sheet pan.
• Bake for an additional 30-40 minutes, checking the Cornish hens temperature around 25 minutes.**
• Remove all components from the oven and serve immediately.
• Enjoy!

Notes

*In the video tutorial, I used Rosamae Dressing Seasoning, a limited-editing seasoning blend from Rosamae Seasonings. You can use your own herb seasoning blend, or a blend of rosemary, sage, thyme, onion power, garlic powder, and pepper.

**Poultry should be cooked to an internal temperature of 165 degrees F in the thickest portion of the bird. If the Cornish hens are finished cooking before the potatoes are fork-tender, remove the hens from the baking sheet and set on a serving platter to rest, then return the sheet pan to the oven to finish cooking the side dishes.

This Slow Cooker Beef Barley Soup features tender chunks of beef, fresh vegetables, and hearty pearl barley, simmered in a flavorful broth seasoned with smoked paprika, thyme, and Rosamae’s Seasoning Salt. It’s a simple, comforting meal that can be prepared in a slow cooker and served warm, perfect for cold days.

Hey y’all! You know those cold, crisp days when you just want something to fill your soul and stick to your ribs? Well, let me introduce you to my Slow Cooker Beef Barley Soup! This right here is comfort in a bowl—a savory, hearty meal that simmers low and slow, filling your kitchen with the most amazing smells. It’s one of those soups that’s perfect for when you’ve got a busy day ahead but still want something homemade to greet you when dinner rolls around. And the best part? The slow cooker does most of the work, so you don’t have to!

This soup is packed with goodness—tender chunks of stewing beef, fresh veggies like carrots, onions, celery, and bell pepper, all simmered in a rich, flavorful beef broth with pearl barley. It’s seasoned just right with my special blend of smoked paprika, thyme, garlic powder, onion powder, and my go-to, Rosamae’s Seasoning Salt (or your favorite seasoning blend).

The barley adds that perfect touch of texture, soaking up all the flavors and giving the soup a rich, hearty vibe that’ll make you go back for seconds (maybe even thirds!). And trust me, you’ll want to.

Shopping List

Here’s the Shopping List with explanations for each ingredient:

• 2 ½ lbs stewing beef (cut into 1-inch cubes): The star of the soup, stewing beef becomes tender and flavorful after slow cooking, making it perfect for hearty soups.
• 3 tablespoons olive oil: Used to sear the beef and sauté the veggies, olive oil adds richness and helps build the base flavors of the soup.
• 4 cloves garlic, minced: Fresh garlic brings a bold, savory flavor to the soup, giving it that comforting, home-cooked warmth.
• 2 large yellow onions, diced: Onions provide sweetness and depth to the broth, balancing the savory beef and rich broth.
• 1 large bell pepper, chopped: The bell pepper adds a mild sweetness and a bit of crunch, enhancing the overall texture.
• 1 ¼ cups carrots, sliced: Carrots bring natural sweetness and a pop of color to the soup while softening perfectly during the slow cooking process.
• 1 cup celery, chopped: Celery adds a slightly herbal flavor and crunch, complementing the other vegetables.
• 4 tablespoons tomato paste: This ingredient enriches the broth, adding a concentrated tomato flavor and giving the soup a velvety texture.
• 5 cups beef broth: The broth forms the foundation of the soup, providing savory depth and heartiness.
• 1 cup pearl barley: Barley thickens the soup and adds a chewy, satisfying texture while absorbing the flavorful broth.
• 1 teaspoon smoked paprika: This smoky spice enhances the beef’s natural flavor and gives the soup a warm, rich undertone.
• 1 ½ teaspoons dried thyme: Thyme adds an earthy, herbaceous note that pairs perfectly with beef and vegetables.
• 2 teaspoons garlic powder: A pinch of extra garlic flavor to deepen the savory taste.
• 2 teaspoons onion powder: Enhances the onion’s flavor without overwhelming the dish.
• 1 ½ teaspoons freshly ground black pepper: Adds just the right amount of spice and depth to balance the flavors.
• 2 teaspoons Seasoning Salt (or to taste): My Rosamae Seasoning Salt is perfect here, providing a blend of salt and spices that ties all the flavors together.
• 3 tablespoons fresh parsley, chopped: A final sprinkle of fresh parsley brightens the dish and adds a pop of freshness at the end.

Searing the Beef: Optional, But Oh So Worth It

Now, I know we all love the convenience of a slow cooker—just toss everything in and let it go, right? But if you’ve got a little extra time, I highly recommend taking a few minutes to sear that beef before you add it to the slow cooker. Searing locks in those juices and gives the meat a beautiful, caramelized flavor that really takes this soup to the next level. It’s the little things that make a big difference, y’all.

Step-by-Step Instructions:

1. Sear the Beef (Optional, but I Recommend It!): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat your beef dry (this helps it brown better), and sear it in batches until browned on all sides. This takes about 5-6 minutes per batch, but it’s worth the effort. Once the beef is done, toss it right into your slow cooker.
2. Get Those Veggies Ready: In the same skillet, add your last tablespoon of olive oil and sauté those veggies. We’re talking onions, bell peppers, carrots, and celery. Let them soften for about 5 minutes, then throw in your garlic and tomato paste for another couple of minutes. That tomato paste is going to give the soup a deep, rich flavor.
3. Assemble the Soup: Now it’s time to build the flavor. Add your beef broth, smoked paprika, thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Give it a good stir, and let those ingredients get to know each other.
4. Slow Cook to Perfection: Set your slow cooker on low for 7-8 hours or high for 4-5 hours. Either way, you’ll have a house smelling like pure comfort, and that beef will be melt-in-your-mouth tender.
5. Add the Barley: About an hour before the soup’s done, stir in the pearl barley. This gives it time to soak up all those delicious flavors without getting mushy.
6. Finish with Freshness: Once it’s all done, give it a taste and adjust the seasoning if needed. Stir in some freshly chopped parsley for a burst of color and freshness, and you’re ready to serve!

Tips and Tricks for the Perfect Beef Barley Soup

• Searing the Beef: While this step is optional, it’s a game-changer. Searing the beef before adding it to the slow cooker helps lock in flavor and gives the soup a richer taste. Trust me, it’s worth the extra 10 minutes!
• Barley Timing: Don’t toss in the barley at the beginning! Adding it about an hour before the soup is done ensures that it won’t get mushy. Perfect texture every time.
• Vegetable Flexibility: Don’t have a bell pepper or celery on hand? No worries—feel free to swap out or add other vegetables like zucchini or mushrooms. The soup is versatile, so make it your own!
• Broth Options: For a deeper flavor, you can swap some of the beef broth for a splash of red wine or even a bit of Worcestershire sauce if you want to get fancy.
• Storage: This soup is great for meal prep! It’ll keep in the fridge for up to 4 days, and it freezes like a dream. Just let it cool completely before transferring to freezer-safe containers.
• Adjusting the Salt: Remember that different beef broths have varying salt levels, so taste your soup towards the end of the cooking process before adding more Seasoning Salt.

Why You’ll Love It

This Slow Cooker Beef Barley Soup is the kind of meal that’ll warm you from the inside out. It’s perfect for meal prep, too—just make a big batch and enjoy it throughout the week. Plus, it’s freezer-friendly, so you can save some for those days when you need something quick, hearty, and delicious.

So, the next time you feel that chill in the air, you know what to do. Grab your slow cooker, some stewing beef, and let this soup do the work. Trust me, your family will thank you, and you’ll feel like the soup-making superstar that you are!

Don’t Forget the Rosamae Seasoning!

Y’all know I’ve got you covered when it comes to seasoning. My Rosamae Seasoning Salt is the secret ingredient to taking your soups, stews, and pretty much everything else to the next level. Be sure to sprinkle some of that magic in this soup for a flavor boost that’ll make everyone at the table smile.

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Slow Cooker Beef Barley Soup

This comforting Beef Barley Soup is made with savory stewed beef, wholesome vegetables, and pearl barley, all cooked together in a rich, seasoned broth. Let your slow cooker do the work while you enjoy a warm, satisfying bowl of goodness at the end of the day.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 people

Ingredients

• 2 1/2 lbs stewing beef cut into 1-inch cubes
• 3 tablespoons olive oil divided
• 4 cloves garlic minced
• 2 large yellow onions diced
• 1 large bell pepper chopped
• 1 1/4 cups carrots sliced
• 1 cup celery chopped
• 4 tablespoons tomato paste
• 5 cups beef broth
• 1 cup pearl barley
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons Seasoning Salt or to taste
• 3 tablespoons fresh parsley chopped

Instructions

• Sear the Beef (Optional, but Recommended): In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the stewing beef dry, then sear it in batches until browned on all sides, about 5-6 minutes per batch. Transfer the seared beef to the slow cooker.
• Prepare the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onions, chopped bell pepper, carrots, and celery for about 5 minutes until they begin to soften. Add the minced garlic and tomato paste, cooking for another 2 minutes. Transfer the vegetables to the slow cooker.
• Assemble the Soup: Add the beef broth, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and Seasoning Salt to the slow cooker. Stir to combine.
• Cook: Cover the slow cooker and cook on low for 7-8 hours( or on high for 4-5 hours) until the beef is tender.
• Add the Barley: About 1 hour before the end of the cooking time, stir in the pearl barley. Continue cooking until the barley is tender.
• Finish and Serve: Once the cooking time is complete, taste the soup and adjust the seasoning if necessary. Stir in the chopped parsley. Ladle the soup into bowls and enjoy it warm.

Planning your Thanksgiving menu? Don’t let your family down! These must-have Thanksgiving dishes are some of my favorite recipes to serve during the holiday season.

We have officially entered holiday planning mode! It’s that time of year when we cook and bake non-stop and show people exactly how we get down in the kitchen.

Now, if you’re anything like me, you’ve already started planning or already HAVE planned your Thanksgiving dinner menu. I know some of y’all are reading this and thinking, “But Cousin Rosie, Thanksgiving is WEEKS away?!” Child, please! An amazing host ALWAYS plans in advance! For me, planning is easy because I always include my staple Thanksgiving dishes.

Traditional Thanksgiving Dinner, Done Southern Style

When Thanksgiving day rolls around, y’all know my holiday table will be packed with everyone’s favorite dishes. From traditional Thanksgiving foods to Southern specialties, my menu has it all. These must-have Thanksgiving dishes are easy and affordable to make (so I can always make several versions of them), and my family and friends look forward to them every year.

Now, here’s the thing… doing Thanksgiving day Southern-style means a whole TON of food. That’s why we plan so early, fam! We’re talking casseroles, multiple desserts, and plenty of sides. The fam will be lining up for second and third plates before you know it! To make planning your Thanksgiving spread as easy as possible, I’m breaking down my must-have Thanksgiving recipes into five main categories:

• Must-Have Mains
• Simple Sides
• Classic Casseroles
• Southern Staples
• Crowd-Pleasing Desserts

These Thanksgiving dishes never fail me, and that’s exactly why I’m sharing them with y’all – cause we’re family, Cousins!

Before I jump right on into the best Thanksgiving dishes ever, I have to let you know that I made a whole holiday cookbook called A Cousin Rosie Holiday. It’s packed with tons of my favorite recipes – some I’ve never shared online before – that would all be perfect for your Thanksgiving spread. Pick it up, page through it, and start planning your perfect holiday dinner!

Now that I’m done yappin’ at ya, let’s dive right on into my must-have Thanksgiving dishes!

Must-Have Thanksgiving Mains

Everyone knows the turkey is the star of the show. But turkey isn’t your only main course option! Of course, you can’t beat a classic Thanksgiving turkey, but keep an open mind and open stomach for these main menu options.

Classic Thanksgiving Turkey

If you’re set on a traditional Thanksgiving feast, don’t skip out on the bird! The perfect roast turkey is moist and juicy, with crispy skin and succulent turkey gravy made from those golden pan drippings. If you want your turkey to be the star of your Thanksgiving table, here are some killer recipes:

• Simple Whole Roast Turkey
• Easy Smoked Turkey Recipe
• Slow Cooker Whole Turkey
• The Easiest Thanksgiving Turkey Recipe

Holiday Ham

If you’re not a fan of turkey (or poultry in general), you can always serve a holiday ham! My family usually enjoys ham at Christmas, but I have some pretty simple holiday ham recipes that would make for the perfect Thanksgiving meal!

• Baked Ham with Pineapple and Brown Sugar Glaze
• Brown Sugar Glazed Ham
• Slow Cooker Spiral Ham

Beef Roast

Beef is another protein option that’s less traditional for Thanksgiving but still the ultimate crowd-pleaser. Sometimes, a beef roast large enough to feed a holiday crowd might be a little out of budget, and that’s okay! It’s just another option. Here are some recipes you can try:

• Slow Cooker Tri-Tip Roast
• Slow Cooker Smothered Roast
• Prime Rib Roast

Simple Thanksgiving Sides 

Now, on to MY favorite part of any holiday dinner: the side dishes! These are the recipes I typically double (or triple) to make sure I have PLENTY of leftovers. I’ll send containers home with the fam, I’ll snack on leftovers for days! Here are some of my favorite Thanksgiving side dish recipes.

Macaroni and Cheese

Homemade macaroni and cheese will always and forever be on my list whenever I have a special gathering. The ONE TIME I forgot to make my Southern-baked mac and cheese for a family gathering, I didn’t hear the end of it! I heard everything from, “How could you forget to make the mac and cheese?!” to, “Damn, really?!” Y’all, people don’t hold back when you forget the macaroni and cheese! Don’t make the same mistake I did… make one of these HELLA good mac and cheese recipes:

• Southern Baked Macaroni and Cheese
• Best Slow Cooker Macaroni and Cheese Recipe
• Soul Food Macaroni and Cheese Recipe

Mashed Potatoes & Gravy

I think everyone knows how to make mashed potatoes. If not, follow the recipe for my garlic cheddar mashed potatoes and just skip adding the cheddar! (Or… definitely add the cheddar.) Mashed potatoes are truly a staple when it comes to a traditional Thanksgiving dinner, but they MUST have gravy. Not just any gravy either! It has to be that good old-fashioned homemade turkey gravy, Boo! Believe it or not, the homemade turkey gravy recipe is easy to make.

Green Bean Casserole

Does it get much more classic than green bean casserole?! You get creamy goodness, fresh green beans, and the best part – crispy onions! I have a recipe for classic green bean casserole, or you can make more appetizer-friendly green bean casserole cups, too!

Mixed Vegetables

Of course, we have to keep it healthy with some vegetables! We’re indulging in just about every other dish on this list, so keep your guests happy with some fresh, healthy, tasty veggie recipes.

• Air Fryer Roast Potatoes, Onions and Squash
• Cabbage and Bacon Stir Fry
• Roasted Brussels Sprouts with Balsamic Vinegar & Bacon
• Sausage & Swiss Chard Squash Boats
• Roasted Maple Glazed & Peppercorn Chai Carrots
• Brussel Sprouts, Butternut Squash, and Bacon

Classic Thanksgiving Casserole Recipes

Casseroles are great for many reasons. First, you can assign guests to bring a casserole, potluck style! Less work for you, more food for everyone around. Second, casseroles are just about endless – they feed everyone. Finally… well, who doesn’t love a casserole?! Here are some of my favorite casserole recipes to serve at any holiday dinner.

Cornbread Dressing

I MUST HAVE cornbread dressing on that Thanksgiving table! It’s NOT up for debate! My family loves dressing – both cornbread (a Southern must-have) and classic stuffing. Only one person in my family – my cousin Nicole – doesn’t like dressing. I’m really not sure what her issue is (she’s craaaaazyyyyyyy!), but I just don’t understand how one could not love dressing! It’s so moist and full of flavor. I have several cornbread stuffing recipes to choose from, but here are my favorites:

• Down Home Cornbread Dressing
• Italian Sausage Cornbread Dressing
• Corn Pudding Casserole
• Southern Cornbread Dressing

Sweet Potato Casserole

Yes, yes… sweet potato IS a Southern side dish, but it’s also a casserole, so it belongs in THIS section 😉 But real talk… sweet potato casserole is a true must-have Thanksgiving dish on any table, not just Black folks’ tables, y’all!! My sweet potato casserole is easy, sweet, and topped with a perfect crispy topping.

Southern Thanksgiving Staples

If you’re planning a Southern-style Thanksgiving dinner, then you have to toss out those classic Thanksgiving recipes and make room for some real, full-bodied flavor. Here are some must-have Southern Thanksgiving dishes you have to include this Thanksgiving holiday.

Candied Yams

As many of you know, candied yams are one of my signature dishes, so naturally, it makes my must-have Thanksgiving dishes list! My family simply goes crazy whenever I make them. The recipes I have are ALL fool-proof, so take your pick! Every time I make candied yams (or sweet potatoes, to those less-Southern folks), they are tender and spiced to perfection (thanks to my signature Rosamae Seasonings yams spice). Serve your yams with or without marshmallows; it’s up to you. One thing I WILL tell you is you will need to make at least two pans of candied yams because they go FAST.

• The BEST Candied Yams with Marshmallows
• Baked Candied Yams – Soul Food Style!
• Instant Pot Candied Yams
• Slow Cooker Southern Candied Yams
• Bourbon Candied Yams

Southern Collard Greens

If you grew up in a “soulful” household, you already know the deal! Southern collard greens are served EVERY holiday (and sometimes every Sunday). I’m talking about those real greens, not those canned sweet and tangy greens! I think a lot of people shy away from making homemade greens because they don’t know the proper technique, from cleaning to cooking. (FYI, did y’all know I have a video on how to properly clean greens?) Making Southern-style collard green is actually super easy, and I have a ton of recipes for you to choose from:

• Soul Food Collard Greens
• Soulful Cabbage & Collard Greens
• Crock-Pot Collard Greens and Ham Hocks
• Delicious Quick and Easy Greens
• Collard Greens and Smoked Turkey
• Southern Vegetarian Mixed Greens

Potato Salad

A creamy potato salad might not be the first thing you think of when it comes to must-have Thanksgiving dishes, but let me tell YOU… ain’t nothing better than a rich, creamy Southern-style potato salad! It’s one of those side dishes that will end up on everyone’s plates, mixin’ in with the gravy and stuffing. It really is a must-have, trust me! You can go with classic potato salad like Grandma used to make, or you can try one of these tasty variations:

• Crispy Smashed Potato Salad with Tomato-Basil Goat Cheese
• Bacon Ranch Potato Salad
• Classic Potato Salad

Must-Have Thanksgiving Desserts

Okay, fam, we’ve reached the best part of any holiday meal… DESSERT! Every Thanksgiving dinner needs at LEAST 3 dessert options, most of which will likely be pies. So, here’s my list of must-have Thanksgiving desserts you simply cannot forget about.

Holiday Pies

We simply cannot talk must-have Thanksgiving dishes without PIE. If you don’t have at least two pie options, you’re doing holidays wrong, my friends. Pie is the perfect way to end a Thanksgiving meal. Here are some recipes for classic Thanksgiving pies:

• Southern Pecan Pie
• Pumpkin Pie with Shortbread Crust
• The Perfect Pecan Pumpkin Pie
• Easy Homemade Apple Pie
• Soul Food Sweet Potato Pie
• Old Fashioned Buttermilk Pie

Bread Pudding

It’s Southern, it’s sweet, it’s everything you want it to be! Not only is bread pudding the perfect holiday dessert, but it’s also a super simple make-ahead Thanksgiving dish too because it tastes even BETTER the next day! Here are some easy bread pudding recipes that would make the most delicious addition to your Thanksgiving holiday:

• Peach Cobbler Bread Pudding
• Eggnog Bread Pudding with Brown Sugar Drizzle
• Krispy Kreme Bread Pudding Recipe
• Rosie’s Old Fashioned Bread Pudding

Putting Together the Perfect Thanksgiving Feast with I Heart Recipes

Well, there you have it, Cousins! All of my favorite must-have Thanksgiving dishes, from mains to sides and desserts, all in one spot! The holidays are my favorite time of year – not just because I’m a food blogger and love cooking, but because family and friends gather around the dinner table to enjoy the dishes we sweated our BEHINDS off cookin’!

If this is your first Thanksgiving as host and main cook, don’t sweat it. Choose your favorite dishes from this list – they’re all great recipes that won’t let you down! Leave a comment down below to let me know which dishes you tried and loved – and have a happy holiday season!

Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

This Teriyaki Salmon Sheet Pan Fried Rice combines crispy baked rice, seasoned salmon, and colorful veggies, all topped with a homemade sweet and savory teriyaki sauce. It’s a quick and easy one-pan meal, perfect for busy weeknights, and can be reheated for delicious leftovers. Garnish with sesame seeds and green onions for a fresh and crunchy finish!

Get ready for a flavor-packed, easy weeknight dinner that’s bound to become a family favorite—Teriyaki Salmon Sheet Pan Fried Rice! This one-pan meal combines perfectly seasoned salmon, crispy fried rice, and colorful veggies, all topped with a sweet and savory homemade teriyaki sauce. You can’t go wrong with this quick and wholesome meal. It’s healthy, delicious, and takes just under an hour from start to finish.

How to Make Teriyaki Salmon Sheet Pan Fried Rice

Ingredients

Before we dive into the steps, here’s everything you’ll need for your Teriyaki Salmon Sheet Pan Fried Rice:

For the Teriyaki Sauce

• Soy sauce or tamari (½ cup): The salty base of our sauce; use tamari if you prefer gluten-free.
• Honey (½ cup): Adds that irresistible sweetness that balances the soy sauce.
• Sesame oil (2 tsp): This nutty oil brings an authentic flavor to the sauce.
• Fresh garlic (3 cloves, minced): Because what’s teriyaki without a little garlic?
• Fresh ginger (2-inch piece, grated): Brightens up the sauce with its zesty spice.
• Avocado oil (1 Tbsp): Great for cooking at high temps and adds a buttery richness.
• Pineapple juice (¼ cup): The secret to a sweet, tangy kick in the sauce.
• Tapioca flour or cornstarch (1 tsp): Helps thicken the sauce to just the right consistency.
• Black pepper (a pinch): Just a hint of spice to round it all out.

For the Main Dish

• Atlantic salmon (1.5 lbs, cut into 1-2” pieces, skin removed): Rich in omega-3s, this fatty fish soaks up the teriyaki sauce beautifully.
• Pineapple tidbits (¼ cup): Adds bursts of sweet, tropical flavor to your fried rice.
• Cold cooked white rice (5 cups): Use day-old rice for the best texture in fried rice.
• White onion (1 medium, diced): Adds flavor and crunch to the rice.
• Frozen peas and carrots (10 oz bag): No need to thaw—just toss them in!
• Fresh garlic (2 cloves, minced): Because fried rice without garlic is like a joke without a punchline!
• Avocado oil (3 Tbsp): For stir-frying the rice and veggies.
• Rice wine vinegar (2 Tbsp): Adds a tangy brightness to the rice.
• Soy sauce or tamari (2 Tbsp): Helps season the fried rice and ties everything together.
• Toasted sesame oil (1 Tbsp): Brings a rich, toasty finish to the rice.

Garnish

• Green onions (3, sliced): For a pop of color and freshness on top.
• Sesame seeds: Sprinkle these for a little extra crunch and flavor.

Instructions

Step 1:

Preheat your oven to 450°F. First up is the teriyaki sauce! In a small bowl, combine the pineapple juice and starch to make a slurry. Then whisk together the soy sauce, honey, sesame oil, garlic, ginger, avocado oil, and black pepper. This sauce is going to be your MVP!

Pour half of the sauce over the salmon pieces and let them marinate for about 30 minutes while you get the rice ready.

Step 2:

In a large bowl, combine your cold rice, diced onion, frozen peas and carrots, garlic, avocado oil, rice wine vinegar, soy sauce, and sesame oil. Stir everything together until the rice and veggies are well coated. Spread it out in an even layer on a large sheet pan. Pop that bad boy in the oven on the center rack for about 20 minutes, stirring halfway through so the rice crisps up nicely.

Step 3:

While the rice is baking, grab a small pot and heat it over medium. Pour in the remaining teriyaki sauce and bring it to a boil. Once it’s bubbling, reduce the heat to a simmer and stir in your pineapple slurry. The sauce will thicken in no time—about a minute—so keep an eye on it! Once it’s nice and thick, take it off the heat.

Step 4:

After your rice has had its time to shine in the oven, it’s time to add the salmon. Move the rice over to one side of the sheet pan, toss the pineapple tidbits into the rice, and place the salmon pieces on the other side of the pan. Broil for 5 minutes, flip the salmon, and broil for another 2 minutes. Keep a close eye on the rice to make sure it doesn’t burn.

Step 5:

Once the salmon is cooked through, it’s time to serve! Drizzle that beautifully thick teriyaki sauce over the salmon and rice, and don’t forget to sprinkle your sesame seeds and sliced green onions on top for the finishing touch. Voilà! Dinner is served.

Teriyaki Salmon Sheet Pan Fried Rice Tips & Tricks

• Cold rice is key: Freshly cooked rice can turn mushy. Make sure to use rice that’s been refrigerated for at least a few hours or, even better, overnight.
• Cut salmon evenly: Try to keep your salmon pieces about the same size so they cook evenly. Nobody wants overcooked edges and undercooked centers!
• Watch the broil: Broiling can go from perfect to burnt in seconds, so keep a close eye on your sheet pan, especially the rice, during those final minutes.

How to Reheat Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread the rice and salmon on a baking sheet and heat in a 350°F oven for 10-12 minutes. Alternatively, you can microwave it in a covered dish for 2-3 minutes, but keep in mind that the salmon might dry out a little, so adding a splash of water before microwaving can help keep it moist.

Pin This Recipe For Later

If you enjoyed this Teriyaki Salmon Sheet Pan Fried Rice, here are some more of my recipes to try!

• Sheet Pan Steak and Shrimp Fajitas
• Sheet Pan Shrimp Boil Recipe
• Parmesan Salmon Foil Packs

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Teriyaki Salmon Sheet Pan Fried Rice

This Teriyaki Salmon Sheet Pan Fried Rice is a one-pan meal featuring crispy fried rice, tender salmon, and veggies, all drizzled with a homemade teriyaki sauce. It's quick to prepare, flavorful, and perfect for weeknight dinners. Garnish with sesame seeds and green onions for an added crunch!

Course Dinner

Cuisine Asian

Keyword Teriyaki Salmon Sheet Pan Fried Rice

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Author I Heart Recipes

Ingredients

Teriyaki Sauce Ingredients:

• ½ cup soy sauce or tamari
• ½ cup honey
• 2 tsp sesame oil
• 3 cloves minced garlic
• 2- inch piece of fresh ginger grated
• 1 Tbsp avocado oil
• ¼ cup pineapple juice
• 1 tsp tapioca flour or cornstarch
• Pinch of ground black pepper

Salmon

• 1.5 lbs of Atlantic salmon cut into 1-2” pieces and skin removed
• ¼ cup pineapple tidbits
• 5 cups of cold cooked white rice
• 1 medium white onion diced
• 1 10 oz bag of frozen peas and carrots
• 2 cloves minced garlic
• 3 Tbsp avocado oil
• 2 Tbsp rice wine vinegar
• 2 Tbsp soy or tamari sauce
• 1 Tbsp toasted sesame seed oil
• 3 green onions sliced
• Sesame seeds to garnish

Instructions

• Preheat the oven to 450F.
• Combine the pineapple juice and starch in a small bowl to make a slurry. Whisk the remaining teriyaki sauce ingredients together in a measuring cup.
• Pour half the sauce over the salmon to marinate for about 30 minutes.
• Combine the rice, vegetables, garlic, oils, vinegar, and soy sauce ingredients in a large bowl. Stir to combine, and spread out into an even layer on a large baking sheet. Place the baking sheet in the oven on the center rack for 20 minutes, stirring halfway between.
• While the rice is baking, heat a small pot over medium heat. Add the remaining teriyaki sauce to the pot. Bring it to a boil, then reduce the heat to a simmer. Stir in the pineapple slurry to combine. The sauce should thicken within 1 minute; immediately remove the pot from the heat.
• Remove the baking sheet. Place the upper rack about 6 inches from the broiler, and turn the oven to broil. Push the rice to one side of the pan, add the pineapples to the rice, then add the salmon pieces to the other side of the pan, discarding the remaining marinade. Put the baking sheet in the oven for 5 minutes. Flip the salmon over to broil the other side for about 2 more minutes. Be careful to watch that your rice doesn’t burn.
• Take the sheet pan out, portion and serve the dish. Drizzle the teriyaki sauce over the meal, and garnish with green onions and sesame seeds.

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