Prep Time:

30 Minutes

Cook Time:



  • 1 dill pickle

  • 1 whole carrot

  • ½ cup sliced pickles

  • ½ cup celery sticks

  • ½ cup carrot sticks

  • ½ cup radishes sliced

  • ¼ cup grape tomatoes

  • ¼ cup black olives

  • ¼ cup green olives

  • 1 sprig of celery


  1. Slice a carrot and pickle in half. Then cut one side to make a flat surface.

  2. Place the pickle on the bottom right corner of a large platter.

  3. Place the carrot on top of the pickle.

  4. Begin adding radishes, olives and tomatoes in bunches to form the Turkey’s body.

  5. Add sliced pickles, celery and carrots for wings.

  6. Cut turkey feet from carrots and place onto plate.

  7. Add the celery sprig for more feathers.

  8. Cut an eye out of a black olive and place onto carrot.

  9. Cut a triangle out of a radish for the beak.

  10. Slice another radish for the Turkey’s snood. (The red thing on the turkey’s chin:-)

  11. Cover and refrigerate your Turkey veggie tray or serve right away.