Save A festive autumn-inspired turkey platter featuring tender roast turkey breast, roasted root vegetables, and a savory cranberry-orange sauce&mdashperfect for celebrating the flavors of the harvest season.
This turkey platter brings the warm flavors of fall to my family table every year and always receives rave reviews from guests.
Ingredients
- Turkey: 1.2 kg (2.6 lbs) boneless turkey breast, skin-on, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp smoked paprika
- Roasted Autumn Vegetables: 3 medium carrots peeled and cut into sticks, 2 parsnips peeled and cut into sticks, 2 medium sweet potatoes peeled and cubed, 1 red onion cut into wedges, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried rosemary, 1/2 tsp dried thyme
- Cranberry-Orange Sauce: 200 g (7 oz) fresh or frozen cranberries, 100 g (1/2 cup) granulated sugar, 120 ml (1/2 cup) orange juice, Zest of 1 orange, Pinch of salt
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line two large baking trays with parchment paper.
- Prepare Turkey:
- Pat the turkey breast dry. Rub with olive oil, salt, pepper, thyme, sage, and smoked paprika. Place on a roasting rack in a baking dish.
- Prepare Vegetables:
- Arrange carrots, parsnips, sweet potatoes, and red onion on one of the prepared trays. Drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme. Toss to coat evenly.
- Roast Turkey:
- Place the turkey in the oven on the center rack. Roast for 50–60 minutes, or until the internal temperature reaches 74°C (165°F).
- Roast Vegetables:
- At the 30-minute mark, place the tray of vegetables in the oven. Roast for 35–40 minutes, stirring once halfway, until golden and tender.
- Prepare Sauce:
- While turkey and vegetables are roasting, prepare the cranberry-orange sauce. In a saucepan, combine cranberries, sugar, orange juice, orange zest, and salt. Bring to a simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until cranberries pop and sauce thickens. Remove from heat and cool slightly.
- Rest Turkey:
- Once the turkey is done, let it rest, covered loosely with foil, for 10 minutes before slicing.
- Serve:
- Arrange sliced turkey on a large platter with roasted autumn vegetables. Serve with the cranberry-orange sauce on the side.
Save This recipe creates memorable family dinners that bring everyone together around the table during the harvest season.
Notes
Pairs well with a dry Riesling or a light-bodied red wine.
Required Tools
Roasting rack and baking dish, two large baking trays, saucepan, sharp knife, cutting board
Allergen Information
Contains no major allergens as listed, but double-check processed ingredient labels (e.g. spices) for hidden gluten or additives if required. Cranberries and oranges are generally safe, but verify for individual allergies.
Save This harvest turkey platter is a celebration of seasonal flavors that is as satisfying to make as it is to eat.
Recipe FAQs
- → What is the best way to ensure the turkey breast stays moist?
Patting the turkey breast dry and rubbing it with olive oil and herbs before roasting helps lock in moisture. Letting it rest covered after cooking allows juices to redistribute for tender slices.
- → How do you prepare the roasted vegetables for maximum flavor?
Cut carrots, parsnips, sweet potatoes, and red onions uniformly, toss them in olive oil with salt, pepper, and herbs like rosemary and thyme, then roast until tender and golden for a rich, caramelized taste.
- → Can the cranberry-orange sauce be made ahead of time?
Yes, the sauce can be prepared in advance and gently reheated before serving. This allows the flavors to meld, enhancing its tangy-sweet profile.
- → What temperature should the oven be set at for roasting?
Preheat the oven to 200°C (400°F) to ensure even roasting of the turkey and vegetables, resulting in a golden exterior and tender interior.
- → Are there any suggested wine pairings for this harvest platter?
This dish pairs well with a dry Riesling or a light-bodied red wine, both complementing the savory turkey and the bright cranberry-orange sauce.