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 has become a centerpiece of our Thanksgiving celebrations and never fails to impress guests with its balance of savory and sweet.
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 5060 minutes or until the internal temperature reaches 74°C (165°F).
- Roast Vegetables:
- At the 30minute mark place the tray of vegetables in the oven. Roast for 3540 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 1012 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 brings our family together every fall as we enjoy the rich tastes of the season 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 (eg 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 This harvest turkey platter combines seasonal flavors for a memorable meal your family will love.