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 platter quickly became a family favorite during our autumn celebrations, with everyone enjoying the harmony of roasted vegetables and tangy sauce.
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 50 60 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 35 40 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 10 12 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 harvest platter always brings our family together to enjoy the warm tastes and memories of the season.
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
Pin This turkey platter captures the essence of harvest celebrations with minimal effort and maximum flavor.
Recipe Q&A
- → How do I ensure the turkey breast stays tender?
Pat the turkey dry before seasoning and roast it at 200°C (400°F) until the internal temperature reaches 74°C (165°F). Let it rest covered for 10 minutes to lock in juices.
- → What vegetables work best for roasting alongside the turkey?
Carrots, parsnips, sweet potatoes, and red onion complement the turkey well and roast evenly when tossed with olive oil, rosemary, thyme, salt, and pepper.
- → How is the cranberry-orange sauce prepared?
Simmer fresh or frozen cranberries with sugar, orange juice, orange zest, and a pinch of salt for 10–12 minutes until the cranberries burst and the sauce thickens.
- → Can I make substitutions for the protein?
Chicken breast can be used as a substitute for turkey breast if preferred, adjusting cooking time accordingly.
- → What wine pairs well with this dish?
A dry Riesling or a light-bodied red wine complements the savory turkey and tart cranberry-orange sauce beautifully.