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.
This dish brings the warm flavors of autumn right to your table, and it has become a favorite in my family during holiday gatherings.
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 to 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 to 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 to 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.
Save This recipe is a family favorite that evokes warmth and celebration during the harvest 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 (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 This turkey platter brings the essence of autumn to your table and is sure to impress your guests with its rich flavors.
Recipe Q&A
- → How do I ensure the turkey breast stays moist?
Coat the turkey breast with olive oil and herbs before roasting, and let it rest covered with foil after cooking for 10 minutes to retain juices.
- → What vegetables are best for roasting in this dish?
Carrots, parsnips, sweet potatoes, and red onions are ideal for roasting as they develop sweetness and complement the turkey well.
- → How can I make the cranberry-orange sauce thicker?
Simmer the sauce until cranberries burst and the mixture reduces, resulting in a thicker, glossy consistency.
- → Can this dish be prepared in advance?
Yes, turkey and vegetables can be roasted ahead and gently reheated. Prepare the sauce in advance and warm before serving.
- → What herbs enhance the flavor of the turkey?
Sage, thyme, and smoked paprika create a savory and aromatic crust on the turkey breast.