BritishMedium · Hot
Roasted Pepper and Turkey Traybake
Turkey pieces and sliced bell pepper go into one tray with yellow onion, cayenne, and olive oil, then into a hot oven where the edges char and the fat renders and the whole thing fills the kitchen with something impossible to ignore. Bell pepper collapses sweet and soft against the spiced turkey by the time it is done. One tray, no ceremony, all flavor.
Prep
15 min
Cook
40 min
Rest
5 min
Total
1h
Method
Season the Turkey
1
Cut the turkey into large bite-sized pieces, about 3-4 cm each. Pat dry with paper towels if needed.
2
In a large bowl, combine olive oil, paprika, smoked paprika, salt, and black pepper. Toss the turkey pieces in the seasoned oil until evenly coated. Refrigerate and use within 1-2 hours.
Prep the Vegetables
3
Wash the bell peppers and slice into thick strips, removing seeds and membranes. Peel and slice the yellow onions into wedges. Peel the garlic cloves and leave them whole.
4
Arrange the bell pepper strips, onion wedges, and whole garlic cloves in a single layer across a large baking tray or roasting pan. Drizzle with a touch of olive oil and season lightly with salt.
5
Use separate cutting boards for raw poultry and vegetables to prevent cross-contamination. Sanitize all surfaces and utensils that contact raw turkey before using with vegetables.
Roast the Base
6
Rest and Serve
8
Remove from oven and let rest for 5 minutes. Scatter fresh parsley over the top for brightness.
9
Serve directly from the tray with crusty bread or white rice to soak up the sauce.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
558
per serving
High in protein · 56gLow sugar · 18gLow saturated fat · 3g
Protein
56g
Carbs
29g
Fat
24g
Sat. fat
3g
Fiber
7g
Sugar
18g
Sodium
2779mg
Gluten FreeDairy FreeLow FatHigh ProteinDiabetes FriendlyHeart HealthyBlood Sugar ManagementLow SodiumMuscle MaintenanceWeight ManagementBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.3
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
72Pt
Runoff
0.2g P
Turkey drives 74% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderSaucy
Aromas
SmokyHerbalPungent
Kitchen Equipment
Primary Tool
Roasting PanCounter FootprintMedium
Safety & Storage
Cooking Temperature
Turkey must reach an internal temperature of 165°F (74°C) to ensure safe consumption. Use a meat thermometer to verify doneness — checking the thickest pieces and ensuring no pink remains.
Handling
Pat dry turkey pieces with paper towels before seasoning to reduce surface moisture and promote better browning. Use separate cutting boards for raw poultry and vegetables to prevent cross-contamination.
Allergen Warning
Tomato sauce may contain hidden allergens depending on brand. Check labels for potential presence of wheat, soy, or sulfites if serving to individuals with sensitivities.
High Risk Population
Poultry dishes present elevated risk for young children, elderly individuals, and immunocompromised persons. Ensure thorough cooking and avoid reheating more than once.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days. Reheat to165°F before serving.
Allow cooked traybake to rest 5 minutes before serving to allow juices to redistribute and ensure even temperature throughout.
Pro Tips
Technique
Give your tray a proper hot start — let that oven get really searing before you put the turkey in. You want color, not just cooking. That caramelization is where the flavor lives, and my grandmother always said if it ain't caramelized, it ain't cooked right.
Substitution
If you can't find turkey, chicken thighs work beautifully here — just keep the skin on for extra richness. And ifScotch Bonnet is calling your name, add half one when you toss the sauce in for that signature West African heat.
From the chef
One tray, one hot oven, and this thing does the work for you. The turkey goes in seasoned with paprika and smoked paprika, and the bell pepper and onion go in alongside — by the time the tomato sauce is poured over and everything returns to the heat, the edges are already charring and the fat is rendering into the vegetables. That is the move: let the oven caramelize everything first, then introduce the sauce so it bubbles down and coats every piece. Rosemary and thyme go in early with the turkey so the herbs have time to give something. Cayenne on top before the second roast brings the heat. Serve it straight from the tray with rice or crusty bread to catch the sauce.
TagsWeeknight DinnerOne PanRoastedTurkeyOne Tray
Source: generated · May 30, 2026