Putting together a Thanksgiving spread usually means a lot of heavy dishes, so it’s nice to have something light on the table too. This turkey veggie platter is an easy way to serve fresh veggies in a fun way.

Since it’s shaped like a turkey, it fits right in with the holiday and adds a little playful touch to the appetizer table. With just a handful of simple ingredients and a little creativity, you can put together a tray that’s as fun to make as it is to eat.

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If you’re looking for a festive way to add more color and crunch to your Thanksgiving table, this turkey vegetable platter is a great choice. It’s healthy, festive, and easy to assemble, perfect for both kids and adults, and a conversation starter.

How to Make Turkey Veggie Platter

Here are the ingredients you make this turkey veggie platter, plus step by step instructions for how to make it.

Ingredients

1 ½ cups of mini carrots, or carrots peeled and cut to about 1-1 ½ inches
5-6 celery stalks
1 large red pepper
1 large English cucumber, or 2 regular cucumbers
2 candy eyeballs
1 ½ cups vegetable dip (homemade or store bought)

Step by Step Instructions

1. Place a sheet of parchment paper on your round charger plate and trim it to fit. Spoon the vegetable dip into a shallow white bowl and set the bowl aside for now.

2. Slice the bottom off the red pepper. Set this bottom piece aside (it will be used later for the turkey’s face).

3. Cut the remaining red pepper into strips about ½ inch wide. Trim both ends off the celery stalks, then cut them into pieces roughly the same length as the red pepper strips.

4. Slice the cucumber into rounds that are about ¼ inch thick.

5. Take one carrot and cut off the tip. From the tip, slice out a small “V” shape to make the turkey’s beak.

6. Place the dip bowl near the bottom center of the parchment-lined charger plate.

7. On each side of the bowl, place one carrot stick, then slightly overlap each with a celery stick. (Note the placement, but remove the carrot and celery for now.) Just below the celery sticks, begin layering the cucumber slices in a ring around the bowl, slightly overlapping each slice. Add a second ring by starting at the second slice of the first row, again overlapping slightly. Add a third layer of four slices in the center, overlapping the second layer.

8. Arrange the celery sticks and red pepper strips in a fan shape over the cucumbers, alternating between the two and overlapping as you go.

9. Finish by adding the remaining carrot sticks around the bowl, overlapping the celery and red pepper to create the outer layer of “feathers.”

10. Dab a little dip on the back of the carrot beak and press it onto the red pepper face. Do the same with the candy eyes, placing them above the beak.

11. Set the finished turkey face on the top edge of the dip bowl so it slightly overlapping the rim.

This platter comes together quickly and is a simple way to get some veggies on the table during a day that’s usually full of rich food. It’s easy for guests to grab a snack while waiting for the main meal, and kids especially like the turkey shape. It’s a low-stress idea that makes vegetables a little more fun to eat.

More Thanksgiving Appetizers

Print Recipe

Turkey Veggie Platter

Make a festive turkey veggie platter for Thanksgiving with fresh vegetables arranged in the shape of a turkey. A simple, healthy appetizer that’s fun for kids and adults alike.

Prep Time20

Total Time20

Course: Appetizer, Snack

Servings: 10

Author: Carol

Ingredients

1 ½ cups of mini carrots, or carrots peeled and cut to about 1-1 ½ inches
5-6 celery stalks
1 large red pepper
1 large English cucumber, or 2 regular cucumbers
2 candy eyeballs
1 ½ cups vegetable dip (homemade or store bought)

Instructions

Place a sheet of parchment paper on your round charger plate and trim it to fit. Spoon the vegetable dip into a shallow white bowl and set the bowl aside for now.
Slice the bottom off the red pepper. Set this bottom piece aside (it will be used later for the turkey’s face).
Cut the remaining red pepper into strips about ½ inch wide. Trim both ends off the celery stalks, then cut them into pieces roughly the same length as the red pepper strips.
Slice the cucumber into rounds that are about ¼ inch thick.
Take one carrot and cut off the tip. From the tip, slice out a small “V” shape to make the turkey’s beak.
Place the dip bowl near the bottom center of the parchment-lined charger plate.
On each side of the bowl, place one carrot stick, then slightly overlap each with a celery stick. (Note the placement, but remove the carrot and celery for now.) Just below the celery sticks, begin layering the cucumber slices in a ring around the bowl, slightly overlapping each slice. Add a second ring by starting at the second slice of the first row, again overlapping slightly. Add a third layer of four slices in the center, overlapping the second layer.
Arrange the celery sticks and red pepper strips in a fan shape over the cucumbers, alternating between the two and overlapping as you go.
Finish by adding the remaining carrot sticks around the bowl, overlapping the celery and red pepper to create the outer layer of “feathers.”
Dab a little dip on the back of the carrot beak and press it onto the red pepper face. Do the same with the candy eyes, placing them above the beak. Set the finished turkey face on the top edge of the dip bowl so it slightly hangs over the rim.