Ingredients
Equipment
Method
- Wash and thoroughly dry all vegetables. Arrange the large lettuce leaves on your platter to form the base. Point the stems towards the middle and bottom of the tray, where the turkey's body will be.
- Prepare the green bell pepper by slicing off the top. Remove the seeds and place it on the platter. This pepper will hold your dip. Adjust the placement of other vegetables based on the size of your pepper. Alternatively, use a small bowl for the dip.
- Cut the bottom bumps off one orange bell pepper. Slice these pieces so you have two connected bumps, which will form the turkey's face. Set aside.
- Slice the top off a yellow bell pepper, removing the stem and seeds. Use the bumps from the top and bottom of this pepper to create the beak, wings, and feet. Set these pieces aside.
- Slice the remaining bell peppers into strips. Layer the pepper strips, carrots, and sugar snap peas onto the platter, starting closest to the center pepper. Tuck some vegetables underneath as you move outwards to create proportionate layers.
- Add the prepared turkey face, wings, and feet to the platter. Use halved toothpicks to secure pieces in place if needed.
- Attach the candy eyes using a small amount of hummus or honey as adhesive. If you are transporting the platter, it is best to add the eyes upon arrival.
- Fill the green bell pepper with hummus just before serving. Enjoy your adorable and festive veggie turkey platter!
Notes
This recipe is ideal for meal-prepping. You can wash and cut all vegetables ahead of time and store them in airtight containers in the refrigerator. Assemble the tray just before serving or when you arrive at your destination. The hummus can be added to the pepper dip holder right before you serve.