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 platter has become my go-to for autumn gatherings, impressing family and friends every time.
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 Serving this to my family brings back warm memories of holidays filled with laughter and joy.
Required Tools
Roasting rack and baking dish, two large baking trays, saucepan, sharp knife, cutting board
Allergen Information
Contains no major allergens but double-check processed ingredient labels for hidden gluten or additives. Cranberries and oranges are generally safe, but verify for individual allergies.
Nutritional Information
Per serving: 340 calories, 10 g total fat, 38 g carbohydrates, 28 g protein
Save This harvest turkey platter is a showstopper perfect for any autumn celebration.
Recipe Questions & Answers
- → What is the best temperature to roast the turkey breast?
Roast the turkey breast at 200°C (400°F) until it reaches an internal temperature of 74°C (165°F) for juicy, fully cooked meat.
- → Which vegetables are best suited for roasting with the turkey?
Carrots, parsnips, sweet potatoes, and red onions are ideal for roasting, as they become tender and caramelized complementing the turkey.
- → 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 berries pop and the sauce thickens.
- → Can other herbs be used in place of thyme and sage?
Yes, rosemary or rosemary with a touch of smoked paprika can provide a similarly rich and aromatic flavor profile.
- → How long should the turkey rest before slicing?
Let the turkey rest covered loosely with foil for about 10 minutes after roasting to allow the juices to redistribute for moist slices.