Pin 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 recipe brings the warmth of fall to our table each year, making every family gathering special and memorable.
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 5060 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 3540 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 1012 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.
Pin This dish has become the heart of our Thanksgiving dinner, reminding us of the joy and togetherness in every bite.
Notes
Substitute turkey breast with chicken breast if desired for a quicker option.
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.
Pin This harvest platter brings seasonal flavors to your table with a homemade touch that is sure to impress.
Recipe FAQ
- → What temperature should the turkey be roasted at?
The turkey breast should be roasted at 200°C (400°F) until it reaches an internal temperature of 74°C (165°F) for safe and juicy results.
- → How long do the root vegetables take to roast?
The carrots, parsnips, sweet potatoes, and red onion roast for 35 to 40 minutes, becoming tender and golden.
- → Can the cranberry-orange sauce be prepared ahead of time?
Yes, the sauce can be made in advance and cooled before serving; gently reheat it if desired.
- → What herbs complement the turkey seasoning?
Thyme, sage, and a touch of smoked paprika create a flavorful herb blend that enhances the turkey’s natural taste.
- → Are there suggested wine pairings for this platter?
This dish pairs well with a dry Riesling or a light-bodied red wine, complementing both the savory and fruity elements.