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Turkey Veggie Tray

Turkey Veggie Tray

This turkey veggie tray turns raw peppers, cucumber, carrots, celery, and tomatoes into a festive Thanksgiving appetizer without using the oven. The easy veggie tray shaped like a turkey takes about fifteen minutes, while the edible turkey shaped tray gives guests a colorful centerpiece to snack from. Arrange this Thanksgiving vegetable platter with ranch, hummus, or cheese for a simple holiday spread that looks far more complicated than it feels.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 red bell pepper
  • 2 cups baby carrots
  • 1 yellow bell pepper
  • candy eye balls
  • 1 crown broccoli
  • 2 cups baby carrots
  • 2 cucumbers
  • 1 cup snap peas
  • dip

Equipment

  • Large serving platter
  • Chef’s knife
  • Small dip bowl
  • Paper towels

Method
 

  1. Prepare the Body
    You slice the bottom third from the yellow bell pepper and scoop out the seeds. You can use a small ramekin for the dip if the pepper tears.
  2. Position the Center
    You place the yellow pepper at the bottom center of the serving platter.
  3. Chop the Feathers
    You slice the red peppers, cucumber, and celery into similar-sized pieces. Even pieces make the rows look balanced.
  4. Build the Layers
    You arrange the vegetables in semi-circles radiating outward from the yellow pepper. You start with cucumbers, then add carrots, red peppers, celery, and cherry tomatoes.
    You leave enough space between rows so guests can identify each vegetable.
  5. Add the Face
    You cut a small triangle from a leftover carrot. You attach the triangle to the yellow pepper with a dab of ranch for the beak.
    You press the candy eyes above the beak. You can use small pieces of black olive instead if you prefer an edible garnish.

Recipe Notes

Cut the Vegetables: Cut everything into similar bite-sized pieces for easy grabbing and dipping.
Assembly: Arrange the feather pattern first, then add the turkey face to make the color placement easier.
Keep It Fresh: Pat washed vegetables completely dry before arranging. Use a shallow platter to keep everything neatly in place.
Serving Size: This tray serves about 16 people. For a larger crowd, prepare a second tray or keep extra vegetables on hand for refilling.
Make Ahead: Wash, dry, and chop the vegetables up to 2 days ahead and refrigerate them in separate containers. Assemble the turkey platter up to 24 hours ahead, cover, and refrigerate until serving.