Thanksgiving Feast Platter
A complete Thanksgiving feast on one platter—juicy roasted turkey breast, herbed stuffing, buttery mashed potatoes, roasted vegetables, and a drizzle of homemade gravy.
Equipment
- Roasting pan
- Mixing Bowls
- Potato masher or ricer
- Saucepan
Ingredients
Roasted Turkey Breast
- 1 5–6 lb turkey breast bone-in, skin-on
- 4 tbsp unsalted butter softened
- 2 tbsp fresh herbs rosemary, thyme, sage, chopped
- 1 tsp garlic powder
- Salt and black pepper to taste
Herbed Stuffing
- 8 cups bread cubes day-old, dried
- 1 cup onion chopped
- 1 cup celery chopped
- ½ cup butter melted
- 2 cups chicken or turkey broth
- 2 tsp poultry seasoning
Mashed Potatoes
- 3 lb Yukon gold potatoes peeled and cubed
- ½ cup milk warm
- 4 tbsp butter
- Salt and pepper to taste
Roasted Vegetables
- 3 cups carrots peeled and chopped
- 3 cups Brussels sprouts halved
- 2 tbsp olive oil
- 1 tsp rosemary chopped
- Salt and pepper to taste
Gravy
- 2 tbsp turkey drippings
- 2 tbsp flour
- 2 cups turkey or chicken broth warm
- Salt and pepper to taste
Instructions
- Preheat oven to 350 °F (175 °C). Rub turkey with butter, herbs, garlic powder, salt, and pepper. Roast in a pan for 1.5–2 hours until internal temp reaches 165 °F (74 °C).
- Prepare stuffing: sauté onion and celery in butter, mix with bread cubes, broth, and seasoning. Bake in a greased dish for 30 minutes.
- Boil potatoes until fork-tender. Mash with warm milk, butter, salt, and pepper.
- Toss carrots and Brussels sprouts with olive oil, rosemary, salt, and pepper. Roast at 400 °F (200 °C) for 25 minutes until golden.
- For gravy: whisk drippings and flour in a saucepan over medium heat until golden. Slowly whisk in broth until smooth. Season to taste.
- Assemble platter: arrange turkey slices, stuffing, mashed potatoes, roasted vegetables, and drizzle with gravy. Serve hot.
Notes
This feast platter combines all the holiday essentials in one dish. Perfect for a smaller gathering or a show-stopping centerpiece meal.