Garnishing a roasted turkey not only makes for a beautiful presentation, but it can also enhance the flavors and aromas when done thoughtfully With a few simple ingredients, you can transform an ordinary turkey platter into a feast for the eyes before carving Follow these tips for wow-worthy turkey garnishing.
Choose a Platter
The first step is selecting a platter or tray that can comfortably hold the size of turkey you are working with. Consider the overall style and theme of your tablescape when choosing a platter. For example, opt for a classic silver tray for an elegant setting or a wooden chopping block for a more rustic feel. Make sure the platter is large enough to hold the turkey with ample room for garnishing around it.
Prep the Produce
Gather your garnishing ingredients and wash and prep them in advance. Popular options include:
- Fresh herbs like rosemary, thyme, sage, parsley
- Fruits like lemons, oranges, pomegranates, grapes, apples, pears
- Nuts like pecans, walnuts, hazelnuts, chestnuts
- Vegetables like squash, potatoes, carrots, parsnips, onions, garlic
- Greens like lettuce, kale, watercress
Cut any larger fruits into halves or slices. Leave smaller items like grapes, nuts and herbs whole. Keep prepped items in the fridge until ready to use.
Style the Greens
Start by lining the platter with fresh greens like watercress, kale or lettuce leaves. This creates a base layer and prevents the turkey from sliding around. Tuck sprigs of herbs like rosemary or thyme into the greens around the edges for a natural look.
Place the Turkey
Center the roasted turkey on top of the greens. If the cavity is exposed, tuck a lemon or apple inside to cover it. Brush the turkey skin with a little olive or grapeseed oil to give it a glistening sheen.
Decorate Creatively
Now comes the fun part! Decoratively arrange your prepped fruits, vegetables, nuts and herbs around the turkey. Create little piles of produce rather than encircling the entire turkey. Vary heights, shapes and colors for visual interest. Intermingle whole pomegranates with ruby red arils and chunks of persimmon. Tuck in sprigs of herbs and clusters of nuts. Work quickly so ingredients stay fresh.
Load the Leg and Wings
Draw attention to the limbs by decorating just the leg and wings with produce and herbs. Try studding the wings with orange slices and rosemary sprigs. Accent the leg with shaved fennel and chopped cranberries for pops of color.
Stuff the Cavity
If the turkey cavity is exposed, pile it high with lemons, oranges, apples or onions. The fruit will pick up the turkey aromas while infusing bright flavor. Just remove before carving.
Scatter citrus and Herbs Underneath
For another creative touch, toss halved lemons, whole cranberries and herb sprigs under and around the turkey so they tumble out the sides of the platter. The hidden pops of color are a fun reveal.
Add Height
Use risers like attractive cake pedestals, ceramic pieces or small bowls to gain height. Place whole pomegranates and nuts on risers around turkey for drama. Just make sure accents are sturdy.
Include Roasted Veggies
Surround the turkey with roasted seasonal veggies like potatoes, squash, carrots and parsnips. The turkey juices will infuse the vegetables with flavor while adding colorful garnish.
Work Quickly
Since you’ll be carving and serving the turkey shortly, work quickly and efficiently when garnishing so ingredients stay fresh. You can prepare components like citrus slices and herb sprigs ahead of time for easy assembly.
Keep it Simple
You don’t need two dozen ingredients to pull off a show-stopping turkey platter. A few fresh herbs, fruits and vegetables are all it takes to dress up your bird. Focus on quality over quantity for the best visual impact.
Make it Edible
When choosing garnishes, opt for edible ingredients that complement the turkey so none of your hard work goes to waste. Herbs, produce and nuts not only look beautiful but also make tasty additions to the meal.
Work With the Menu
Coordinate garnish colors and textures with the rest of your menu for a cohesive feast. For example, if your side dishes feature carrots and sweet potato, use those as garnishes.
Add Candles
A few petite votive candles around the turkey platter provide a soft glow and dramatic presentation. Just be mindful of open flames near food. Battery-operated candles work too.
Reveal Slowly
For added excitement, keep the garnished platter covered in the kitchen, then dramatically reveal it once everyone is seated at the table. Encourage guests to enjoy the presentation before carving.
Vary Heights
Create visual interest on the platter by varying heights and shapes. Prop up some fruit slices or place whole pomegranates on small pedestals. Intermingle tall nuts with low greens.
Embrace Fall Colors
Take inspiration from the autumn palette when garnishing. Rich oranges, reds, purples, greens and golds pair beautifully with the browned turkey.
Use Fruit with Leaves
For an organic look, display fruits like lemons and oranges on their branches. The fresh green leaves contrast nicely with the jewel tones.
Infuse with Flavor
Choose garnishes like lemons, onions and herbs that infuse the turkey with brightness and flavor. The juices intermingle while the turkey rests on the platter.
Add Brilliant Color Contrast
Surround the warm brown turkey with bright pops of color. Vibrant red pomegranate arils, orange cranberries, and purple grapes make the turkey glow in contrast.
Elevate with Height and Texture
Height and texture provide visual appeal. Create levels with fruits and risers of varying heights. Use smooth nuts and craggy rosemary to add diverse textures.
Keep it Refrigerated
Once garnished, keep the platter refrigerated until ready to serve so fresh ingredients like herbs and citrus don’t wilt or dry out. The chilled temps also keep the turkey safest.
Infuse with Seasonal Produce
Make the spread even more seasonal by using produce at its peak. Winter squash, cranberries, figs, persimmons and pomegranates all shine in fall and winter.
Add Crunch
Crisp nuts like pecans or hazelnuts contribute enticing crunch and texture against the tender turkey meat. They also dress up the platter with neutral tones.
Use Food-Safe Botanicals
For a natural green look, tuck in food-safe evergreen branches, magnolia leaves, rosemary or eucalyptus. Just avoid poisonous plants like holly berries.
Photograph Your Masterpiece
Before carving, snap some photos of your platter from all angles to remember your artful creation. It’s a centerpiece worthy of documentation.
With a little time, creativity and fresh ingredients, you can transform a roasted turkey into an edible masterpiece. Follow these garnishing tips and ideas to craft a jaw-dropping turkey platter your guests will drool over. The aromatic herbs and seasonal produce not only provide a feast for the eyes but also infuse the turkey with layered flavor.
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Carve a Turkey (and Plate It Beautifully) | NYT Cooking
FAQ
What should I put on top of my turkey?
Make it a dry rub.
Salt is key, but you can also add flavorings at this stage. Combining the salt with white or brown sugar will help the skin caramelize. Aim for ¼ the amount of salt, so 2 tbsp. sugar for a 14-lb.
How to decorate a cooked turkey for Thanksgiving?
Just take some seared citrus fruits, loose cranberries and place them around the turkey centerpiece. “Seared citrus is delicious on poultry,” says Rach. To complete the look, Emeril then takes fresh herbs such as sage, thyme and rosemary and places them around the platter – then BAM!
How to carve a turkey for a platter?
- 1. Start with the legs.
- 2. Find the breast bone and cut straight down.
- 3. Remove the wings completely in the same manner that did the legs and thighs.
- 4. Slice the breast against the grain.
- 5. If desired, slice the dark meat from the legs and wings.
- 6. Transfer to a platter and devour.
What is a suitable garnish for roast turkey and potatoes?
If possible, present the turkey on your largest serving dish, surrounded by crispy roast Potatoes and garnished with large sprigs of parsley or watercress and maybe a sprig of holly. Make sure no one eats the berries. Serve with Cranberry Sauce, Bread Sauce and Gravy.
How do you garnish a Turkey with citrus?
“Seared citrus is delicious on poultry,” says Rach. To complete the look, Emeril then takes fresh herbs such as sage, thyme and rosemary and places them around the platter – then BAM! You’ve beautifully garnished your turkey for an unforgettable Thanksgiving meal.
How do you make a good Turkey garnish?
Make sure herbs look fresh and vibrant. Carefully wash and pat dry any herbs before placing them on the platter. Herbs like rosemary and thyme hold up well, while more delicate herbs like parsley may wilt quickly. For a more colorful turkey garnish, fresh fruits and vegetables add bright pops of color and natural sweetness.
How do you garnish a turkey platter?
Arrange small sprigs of different herbs around the turkey platter for an attractive garnish. Some good herb options include: Make sure herbs look fresh and vibrant. Carefully wash and pat dry any herbs before placing them on the platter. Herbs like rosemary and thyme hold up well, while more delicate herbs like parsley may wilt quickly.
How many garnishes should you put on a turkey platter?
When garnishing a turkey platter, it’s best to choose 3-4 complementary garnishes and artfully arrange them around the turkey. Avoid overloading the platter. Some classic garnish combinations include: Place garnishes evenly around the turkey, alternating colors, flavors, and textures for visual appeal.
What can you put on a turkey platter?
Turkey platter garnish is such a added loveliness to your turkey. There are so many all natural choices you can do to decorate your platter. Sage, rosemary. cranberries, oranges, pomegranates and grapes just to name a few! When you combined them, the look gets even better.
What fruits make a good Turkey garnish?
Roasted nuts, like chestnuts, almonds and macadamia nuts, also make flavorful turkey garnishes. A mix of whole fruits and sliced fruits creates an attractive platter display. Leave pomegranates and small citrus fruits whole for bold punches of color. Then slice larger fruits like apples, pears and persimmons into wedges or chunks.