Turkey Platter Recipe

Prep and roast turkey breast

Preheat oven to 375°F (190°C). Pat turkey breasts dry. Rub evenly with 3 tbs olive oil, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme. Place breasts on a roasting rack in a shallow pan. Pour 1 cup chicken or turkey stock into the bottom of the pan to keep the meat moist.

Roast in the preheated oven until internal temperature reaches 160°F (71°C), about 60–75 minutes for 4 lbs total (time will vary by thickness). Baste pan juices over the turkey once or twice during roasting.

Remove turkey from oven, tent loosely with foil and let rest 15–20 minutes (carryover cooking will bring temperature to ~165°F/74°C). Reserve pan drippings for the gravy.

Slice turkey breasts thinly across the grain into 1/8–1/4 inch slices. Arrange attractively on the platter; keep warm until serving.

Peel (if desired) and cut potatoes into even 1–1.5 inch cubes. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a simmer.

Cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return to warm pot over very low heat for 1 minute to evaporate excess moisture.

Mash potatoes with 4 tbs unsalted butter. Gradually stir in 1 cup warm whole milk until you reach a smooth, creamy consistency. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust seasoning. Keep warm until plating.

Preheat oven to 425°F (220°C) or use the oven while turkey rests if space/temperature allow. Toss 1 lb carrots and 1 lb broccoli with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 18–22 minutes, turning once halfway through, until carrots are tender and edges are caramelized and broccoli is bright and slightly crisp. Adjust time for other seasonal vegetables as needed. Remove from oven and keep warm.

If you used pan drippings: pour the roasting pan juices into a fat separator or skim off fat until you have about 3 tbs fat (or melt 3 tbs unsalted butter if no drippings). Place fat in a medium saucepan over medium heat.

Whisk in 3 tbs all-purpose flour to make a roux. Cook, whisking constantly, for 1–2 minutes without browning too much to remove raw flour taste.

Slowly whisk in 2 cups chicken or turkey stock, scraping up any browned bits from the roasting pan for extra flavor. Bring to a simmer and cook until thickened, about 3–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust as needed.

If gravy is too thick, thin with additional stock or water a tablespoon at a time. Keep warm until serving. Strain gravy for a smooth finish if desired.

Arrange sliced turkey on a large serving platter with the two sides (mashed potatoes and roasted vegetables) placed either beside or in separate bowls, per service style. Spoon gravy into a small sauceboat or ladle over turkey lightly so guests can add more.

Sprinkle chopped parsley over potatoes and turkey for color. Add lemon wedges to the platter for optional brightness. Serve hot.