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 is a family favorite for our autumn gatherings and always brings warmth to the table.
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:
- Set oven to 200°C (400°F) and 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 tray. Drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme. Toss to coat evenly.
- Roast turkey:
- Place turkey on center rack in oven. Roast 50–60 minutes or until internal temperature reaches 74°C (165°F).
- Roast vegetables:
- At 30-minute mark, place vegetables in oven. Roast 35–40 minutes, stirring once halfway, until golden and tender.
- Prepare sauce:
- Combine cranberries, sugar, orange juice, orange zest, and salt in saucepan. Simmer over medium heat 10–12 minutes until cranberries pop and sauce thickens. Cool slightly.
- Rest turkey:
- Let turkey rest covered loosely with foil for 10 minutes before slicing.
- Serve:
- Arrange sliced turkey on platter with roasted vegetables. Serve sauce on side.
Save This platter is a tradition in our family gatherings, bringing everyone closer as we enjoy the hearty harvest flavors.
Required Tools
Roasting rack and baking dish, two large baking trays, saucepan, sharp knife, cutting board
Allergen Information
Contains no major allergens but verify processed spices for gluten or additives to ensure safety for sensitive individuals.
Nutritional Information
Per serving: 340 calories, 10 g total fat, 38 g carbohydrates, 28 g protein
Save A perfect centerpiece for your autumn feast that pairs beautifully with seasonal wines and adds festive warmth to your table.
Recipe Questions & Answers
- → What is the best way to roast the turkey breast?
Rub the turkey breast with olive oil, salt, pepper, thyme, sage, and smoked paprika. Roast at 200°C (400°F) on a rack for 50–60 minutes until the internal temperature reaches 74°C (165°F).
- → How should the vegetables be prepared for roasting?
Cut carrots, parsnips, sweet potatoes, and red onion into sticks or wedges. Toss with olive oil, salt, pepper, rosemary, and thyme before roasting alongside the turkey.
- → When should the vegetables be placed in the oven?
Add the tray of seasoned vegetables to the oven after the turkey has roasted for 30 minutes, then roast for 35–40 minutes, stirring once halfway.
- → How is the cranberry-orange sauce made?
Simmer cranberries, sugar, orange juice, orange zest, and salt for 10–12 minutes until the cranberries burst and the sauce thickens. Cool slightly before serving.
- → Can any substitutions be made for the turkey breast?
Chicken breast can be used as an alternative, adjusting cooking times accordingly to ensure it remains tender and juicy.