Cooking the holiday turkey doesn’t have to be stressful, and neither do the classic sides. With a simple oven timeline, you can roast your turkey and vegetables together so everything comes out hot, golden, and delicious.
Turkey First
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Whole Roast (12–16 lb): 3–3.5 hours at 325°F
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Spatchcocked (12–14 lb): 1.5–2 hours at 425°F
Use a meat thermometer to ensure the breast reaches 165°F. Spatchcocking speeds up cooking and promotes even browning.
Root Vegetables
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Potatoes, carrots, parsnips, butternut squash
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Add 30–40 minutes before turkey is done
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Toss with olive oil, salt, pepper, and herbs for caramelized, flavorful veggies
Quick-Roast Vegetables
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Brussels sprouts and green beans
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Add last 20–25 minutes
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Toss with olive oil and optional balsamic for extra flavour
Finishing Touches
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Tent turkey with foil if the breast browns too quickly
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Rotate pans halfway for even roasting
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Increase oven temperature slightly for crispier skin
Rest Before Serving
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Let the turkey rest 20–30 minutes before carving
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Reheat roasted vegetables briefly if needed
This simple timeline helps you cook a full holiday feast in one oven, keeping everything stress-free and perfectly timed.
