Turkey Veggie Tray
This Turkey Veggie Tray is the perfect healthy appetizer to set out for a Thanksgiving gathering. Make ahead by cutting your veggies, and assemble on the BIG BOARD. This turkey vegetable platter is inexpensive and comes together in minutes for your next holiday party.
We served this last year at our Thanksgiving dinner in our home, and it’s perfect to make on the big board, because of the lip around the board. The veggies all stay on the tray. Perfect. There is nothing worse than going to a party, with little hands reaching in for bits, and it soon becomes a mess on the counter.
Turkey Veggie Tray
Remember this when putting together a board, there is no right or wrong way. Use your creativity and make it your own. The directions below are a guide to get you started. Of course, feel free to print out the recipe and follow it step by step.
Read more: Turkey Veggie Tray
Why I love this recipe
- Simple healthy ingredients.
- It comes together in minutes (if you prep ahead of time / buy pre-sliced veggies).
- It’s the cutest for your Thanksgiving gathering and a fun activity to ask the kids for help with.
Gather these ingredients
- Baby carrots – small bag
- English cucumbers – sliced
- Red pepper
- Orange pepper
- Fresh broccoli – small bag – small pieces
- Pea pods – small bag
- Cherry tomatoes
- Olive’s or blueberries – for the eyes
- Ranch Dressing – or make our Greek Ranch Dressing
How to make Turkey Veggie Tray
- Prepare a 20 inch board.
- Slice cucumbers into ¼ inch rounds. Slice the peppers; save the bottom of the red pepper to make the turkey face. Save a slice of the orange pepper and a carrot for the beak.
- Place a small bowl upside down inside a 5 inch bowl. Pour the Ranch Dressing into the bowl, over the small bowl, and place at the bottom of the board. [The small bowl will hold the turkey face.]
- Assemble the bird: Starting from the outside of the board, lay down the cucumber slices. Next, mix in a row of baby carrots and pepper slices. Add in the cherry tomatoes. Add in a row of broccoli around the dip bowl. Fill in with pea pods (for feathers).
- Make the turkey face: Take the bottom of the red pepper and set it in the dressing bowl (it will sit on top of the hidden small bowl that is turned upside down), to look like a face. Take a carrot stick and cut out a slit to make the beak. Use one pepper slice to complete the gobbler (see photo).
- Add 2 dabs of cream cheese (nice and sticky), and then cut out tiny eyes with either an olive or blueberry. Place the olive or blueberry on the cream cheese to make the eyes of the turkey.
- Serve and enjoy!
Tips & substitutions
- You can use a low-calorie Greek Ranch Dressing as a lighter option.
- Add in cauliflower in place of broccoli.
- Add a row of shishito peppers!
- If you want to add protein, you can add some cheese and salami rolls (cute!) or a row of sliced salami.
- Cut little pieces of cheese and add a row of little cheese bites or even cheese curds.
- You can use a green, red, yellow, or orange pepper for the face.
- This board was assembled on the 20-inch BIG BOARD. Double the recipe to make on the 26-inch board!
Serving suggestions
This Turkey Veggie Tray pairs beautifully with a meat, cheese, and fruit board, creating a balanced spread that offers fresh, colorful veggies alongside savory meats, cheese, and a touch of sweetness from the fruit.
Storage
The individual sliced veggies can easily be stored in an airtight container in the refrigerator for up to 3 days. This is also handy when storing the sliced veggies (prepped ahead of time) and taking them out the day your guests arrive to assemble this board.
Check out these other fall & holiday-themed boards while you’re here
- Fall Dessert Charcuterie Board
- Owl Fruit Board
- Biscuits and Gravy Board
- Ham Holiday Dinner Board
- Caprese Candy Cane Board
Get the Recipe:
Turkey Veggie Tray
Ingredients
- 1 small bag baby carrots
- 2 English cucumbers, sliced
- 1 red pepper
- 1 orange pepper
- 1 small bag fresh broccoli, small pieces
- 1 small bag pea pods
- Cherry tomatoes
- Olive or blueberry, for the eyes
- 1 ½ cups Ranch Dressing, or make our Greek Ranch Dressing
Equipment
- 1 20-inch BIG BOARD
Instructions
- Prepare a 20-inch board.
- Slice cucumbers into ¼ inch rounds.
- Slice the peppers; save the bottom of the red pepper to make the turkey face.
- Save a slice of the orange pepper and a carrot for the beak.
- Take a 5-inch bowl and place a very small bowl upside down on the bottom. Pour the dressing into the bowl, over the small bowl, and place at the bottom of the board. [The small bowl will hold the turkey face.]
- Assemble the bird: Starting from the outside of the board, lay down the cucumber slices. Next, mix in a row of baby carrots and pepper slices. Add in the cherry tomatoes. Add in a row of broccoli around the dip bowl. Fill in with pea pods (for feathers).
- Make the turkey face: Take the bottom of the red pepper and set it in the dressing bowl (it will sit on top of the hidden small bowl that is turned upside down), to look like a face. Take a carrot stick and cut out a slit to make the beak. Use one pepper slice to complete the gobbler (see photo).
- Add 2 dabs of cream cheese (nice and sticky), and then cut out tiny eyes with either an olive or blueberry. Place on the cream cheese to make eyes.
- Serve and enjoy!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
