Save to Pinterest 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 brings back fond memories of family gatherings during the harvest season where the table is filled with warmth and gratitude.
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 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 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 to Pinterest This recipe has been a centerpiece at many family dinners bringing everyone together with its comforting flavors.
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 to Pinterest Enjoy this harvest turkey platter as a celebration of seasonal flavors and comforting traditions.
Recipe FAQs
- → How do I ensure the turkey breast stays moist?
Rub the turkey with olive oil and herbs, then roast it uncovered on a rack to allow even heat circulation. Let it rest covered for 10 minutes after roasting to redistribute juices.
- → Can I prepare the sauce ahead of time?
Yes, the cranberry-orange sauce can be made in advance and gently reheated before serving to maintain its fresh flavor.
- → What vegetables work best roasted with turkey?
Root vegetables like carrots, parsnips, sweet potatoes, and red onions roast well, offering sweetness and a tender texture that complements turkey.
- → How long should I roast the vegetables?
Roast vegetables for 35–40 minutes at 200°C (400°F), stirring halfway to ensure even browning and tenderness.
- → What seasoning enhances the turkey's flavor?
Combining thyme, sage, smoked paprika, salt, and pepper creates a balanced savory profile that highlights the turkey’s natural taste.