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 recipe always brings warmth and comfort to our family gatherings during the chilly fall season.
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.
- 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 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 This dish has become a cherished tradition around our holiday table, bringing everyone together with its rich 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 This harvest turkey platter is a delightful centerpiece that combines seasonal flavors and comforting textures for a memorable meal.
Recipe FAQ
- → What is the best way to ensure tender turkey breast?
Rubbing the turkey breast with olive oil and a blend of herbs before roasting helps retain moisture, while roasting at 200°C ensures even cooking without drying out the meat.
- → Can I prepare the roasted vegetables ahead of time?
Lightly prepping and cutting the vegetables in advance saves time, but roasting them fresh helps maintain their caramelized texture and flavor.
- → How should I store leftover cranberry-orange sauce?
Cool the sauce completely, then refrigerate in an airtight container. It can be enjoyed within 3-4 days and reheated gently on the stove.
- → Are there suitable substitutions for turkey breast?
Chicken breast works well as a substitute, adjusting cooking time accordingly to ensure it remains juicy and tender.
- → Which herbs complement the roasted root vegetables best?
Rosemary and thyme impart earthy, aromatic notes that enhance the natural sweetness of carrots, parsnips, and sweet potatoes.