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Turkey Veggie Tray

Looking for an easy, last minute dish to pass? We've got you covered with our Turkey Veggie Tray. It's nutritious and delicious!
Total Time 20 minutes
Servings 20


Goat Cheese Dip (Optional):

  • 6 ounces goat cheese room temperature, roughly 170 grams
  • 1/3 cup diced parsley basil, and chives (the exact ratio of the mixture is up to you, but these are my favorite herbs for this dip)
  • 2 Tablespoons minced shallot
  • 1/4 teaspoon ground black pepper or to taste
  • 1/2 cup heavy whipping cream cold, use only 1/3 cup if you prefer a stiffer consistency
  • 1 pinch fine sea salt optional, I like a slight addition of salt, but it isn’t necessary


  • 1 English cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 medium bag baby carrots
  • 1 crown broccoli
  • 2 candy eyes


  • In a medium bowl, mix together the goat cheese dip ingredients. Taste, and adjust salt and pepper to taste.
  • Wash and dry the vegetables. Cut the bottom of the red pepper off and set aside (this will make the turkey face). Slice the cucumber into rounds and the red and yellow pepper into thin strips. Cut the top off of the green pepper and scoop out the insides (you may have to cut off a little bit of part of the bottom to get it to sit level).
  • Cut one carrot in half lengthwise and then cut each half into a leg shape. Cut the end off of another carrot and then cut a notch out to create a beak shape.
  • On a medium to large platter, arrange the vegetables. Start with two rows of the cucumbers, then a row of carrots, then the red and yellow peppers, and finish with a row of broccoli. Scoop the dip into the green pepper and place it on the bottom center of the platter. Arrange the red pepper face, the carrot beak, the carrot legs, and the candy eyeballs. Since the goat cheese dip is relatively thick, I like to use it as a glue to hold the eyeballs, legs, and beak in place.


You can make this platter up to one day ahead, but you’ll need to wrap it tightly with plastic wrap and store it in the fridge (this won’t work if your fridge tends to freeze things the back of it because you’ll end up with frozen cucumber). Alternatively, you can slice the veggies up to 2 days in advance and then arrange them just before serving.