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.
I love serving this harvest turkey platter during fall family gatherings because it brings warmth and comfort right to the table.
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.
- Arrange 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.
- Make cranberry-orange 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 My family always looks forward to this meal during the holidays it creates a special moment around the 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
Save This harvest turkey platter combines festive flavors and wholesome ingredients making it a perfect centerpiece for your autumn celebrations.
Kitchen Guide
- → How do I ensure the turkey breast stays moist?
Rub the turkey breast with olive oil and herbs before roasting and let it rest covered after cooking to retain juices.
- → What vegetables complement the turkey best?
Root vegetables like carrots, parsnips, and sweet potatoes provide a natural sweetness and texture contrast when roasted.
- → How is the cranberry-orange sauce prepared?
Simmer fresh cranberries with sugar, orange juice, zest, and salt until thickened for a tangy, rich sauce.
- → Can I prepare the components ahead of time?
Vegetables and sauce can be prepared earlier, but roast the turkey just before serving for best flavor.
- → What herbs enhance the harvest platter flavors?
Thyme, sage, rosemary, and smoked paprika balance the savory and earthy notes of the turkey and vegetables.