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 quickly became a centerpiece for our holiday gatherings, impressing family and friends alike with its comforting flavors and beautiful presentation.
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 to 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 to 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 to 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 brings back fond memories of family dinners where everyone gathers to enjoy a warm meal surrounded by fall decor and laughter.
Required Tools
Roasting rack and baking dish, two large baking trays, saucepan, sharp knife, cutting board
Allergen Information
Contains no major allergens but always verify labels for hidden gluten or additives. Cranberries and oranges are generally safe but check for individual allergies.
Nutritional Information
Per serving: Calories 340, Total Fat 10 g, Carbohydrates 38 g, Protein 28 g
Save This harvest turkey platter is sure to be a crowd-pleaser, bringing festive warmth and delicious comfort to your table.
Recipe FAQ
- → What is the best way to ensure the turkey breast stays juicy?
Pat the turkey breast dry and rub it with olive oil and seasonings before roasting. Let it rest covered loosely with foil for 10 minutes after cooking to retain juices.
- → Which vegetables are ideal for roasting with this platter?
Carrots, parsnips, sweet potatoes, and red onions are roasted with olive oil, rosemary, thyme, salt, and pepper for a flavorful autumn vegetable medley.
- → How is the cranberry-orange sauce prepared?
Simmer fresh or frozen cranberries with sugar, orange juice, orange zest, and a pinch of salt for 10–12 minutes until the cranberries pop and sauce thickens.
- → Can this dish be adapted for other poultry?
Yes, chicken breast can be substituted for turkey breast, using similar seasoning and roasting times adjusted for size.
- → What wine pairs well with this harvest platter?
A dry Riesling or a light-bodied red wine complements the savory turkey and sweet-roasted vegetables, enhancing the seasonal flavors.