Save A festive autumn-inspired turkey platter featuring tender roast turkey breast, roasted root vegetables, and a savory cranberry-orange sauce—perfect for celebrating the flavors of the harvest season.
This dish has become a staple at our Thanksgiving table because it brings everyone together with its comforting and vibrant flavors.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line two large baking trays with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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).
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- Once the turkey is done, let it rest, covered loosely with foil, for 10 minutes before slicing.
- Step 8:
- Arrange sliced turkey on a large platter with roasted autumn vegetables. Serve with the cranberry-orange sauce on the side.
Save Our family loves gathering around this colorful platter during the holidays, making memories around the table with every bite.
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.
Nutritional Information
Calories 340, Total Fat 10 g, Carbohydrates 38 g, Protein 28 g per serving
Save This harvest turkey platter brings warmth and festive flavors to any autumn celebration.
Cooking Questions & Answers
- → What herbs enhance the turkey breast?
Dried thyme, sage, and smoked paprika are used to season the turkey, providing a savory and aromatic flavor profile.
- → How are the vegetables prepared for roasting?
Carrots, parsnips, sweet potatoes, and red onion are cut into pieces, tossed with olive oil, salt, pepper, rosemary, and thyme before roasting.
- → At what temperature and time should the turkey be roasted?
Roast the turkey at 200°C (400°F) for 50–60 minutes until the internal temperature reaches 74°C (165°F).
- → How is the cranberry-orange sauce made?
Simmer fresh cranberries with sugar, orange juice, orange zest, and a pinch of salt for 10–12 minutes until thickened.
- → Can the turkey breast be substituted?
Yes, chicken breast can be used as an alternative for a different poultry option.
- → What wines pair well with this harvest platter?
A dry Riesling or a light-bodied red wine complements the dish's flavors nicely.