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 turkey platter always brings the family together around the table to celebrate the season.
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:
- 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 dish has become a family tradition with memories made every year around the harvest table.
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 is sure to impress your guests and bring warmth to your table season after season.
Recipe FAQs
- → How do I ensure the turkey breast stays moist?
Pat the turkey dry before applying oil and seasonings, then let it rest covered with foil for 10 minutes after roasting to retain juices.
- → What vegetables are best for roasting in this platter?
Carrots, parsnips, sweet potatoes, and red onions roast evenly and develop a natural sweetness that complements the turkey.
- → Can I prepare the cranberry-orange sauce ahead of time?
Yes, the sauce can be made in advance and stored in the fridge. Warm gently before serving for best flavor.
- → What seasoning enhances the autumn flavors here?
Thyme, sage, smoked paprika, and rosemary bring out warm, earthy notes that pair beautifully with turkey and root vegetables.
- → Is it possible to substitute the turkey breast with another protein?
Chicken breast can be used as a substitute, adjusting cooking times to ensure it stays tender and juicy.