The first time I shaped a ring of buttery dough cradling tart cranberry and tender turkey, fragrant steam filled the kitchen like a holiday hug. This Turkey Cranberry Wreath Recipe has become my favorite centerpiece after three rounds of testing—each tweak delivered shinier cranberry gloss and crispier golden edges.
Why You’ll Love Turkey Cranberry Wreath Recipe
- An eye-catching party platter with minimal fuss and big flavor contrasts
- Ready in just over half an hour—weeknight or weekend crowd-pleaser
- Crimson and gold hues that echo festive traditions
- Uses simple pantry staples plus deli turkey for speedy assembly
A Little Background
I first spotted this wreath on a foodie blog and knew it had promise. In my initial trial, the dough was too soft to twist neatly—so I let it rest 10 minutes after unrolling. That simple pause gave me crisp ribbon-like edges and a sturdier base for the filling.
Key Ingredients for Turkey Cranberry Wreath Recipe
- 8 oz cream cheese: brings silky tang; swap Neufchâtel for lighter spread
- 1 cup cranberry sauce: vibrant color and sweet-tart punch; use whole-berry or homemade
- 1 lb deli-thin turkey breast: convenient protein layer; leftover roasted turkey works too
- 2 (8-oz) cans crescent roll dough: flaky, buttery layers that twist beautifully
- 1 tsp dried chives: adds subtle oniony brightness
- 1/4 cup chopped pecans: toasted crunch garnish; walnuts are a fine swap
How to Make Turkey Cranberry Wreath Recipe
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together 8 oz softened cream cheese, 1 cup cranberry sauce, 1/4 tsp pepper and 1 tsp dried chives until smooth.
- Unroll both cans of crescent roll dough into two rectangles. Press seams together to form one 15×10-inch rectangle. Transfer to the prepared sheet.
- Spoon the cream cheese mixture over the dough, leaving a 1-inch border all around. Layer turkey slices evenly, tucking any overhang under the edges.
- With scissors or a pizza cutter, make 1-inch-wide cuts along the two long sides up to the center line. You should have about twelve strips on each side.
- Starting at the top, twist each strip away from the center twice, alternating sides to form a wreath shape. Pinch the ends together to secure.
- Bake 22 to 25 minutes, until the wreath is puffed and golden brown around the edges. Transfer to a wire rack and immediately sprinkle with 1/4 cup chopped pecans.
Pro Tips & Troubleshooting
- After trial #2, I found letting the dough chill for 5 minutes before twisting prevented tearing.
- If the wreath puffs unevenly, gently press down the highest spots after 10 minutes of baking.
- Stir a spoonful of orange zest into the cranberry mix for a citrusy twist.
- To serve a larger crowd, double the recipe and bake on two sheets; dough can be shaped on parchment-lined trays.
Storage & Make-Ahead Guide
Leftover slices keep in an airtight container in the fridge for up to 3 days (I tested this and noted they became slightly chewier by day 3). To freeze, wrap sealed portions in foil and store up to 1 month. Reheat at 350°F for 8–10 minutes. Always refrigerate within 2 hours of baking for safety.
Serving Suggestions
Slice into wedges and pass bowls of warm gravy or mustard dip. Pair with crisp apple slices or a peppery arugula salad. Leftover bits also make hearty sliders on mini rolls.
Frequently Asked Questions
- How do I prevent a soggy bottom on the wreath? Use parchment and ensure dough seams are well sealed. A hot baking sheet helps crisp the base.
- Can I use fresh cranberry sauce instead of canned? Absolutely—just cook fresh berries with sugar until thickened, then cool before spreading.
- How long will leftovers last in the fridge? Properly stored, up to 3 days—though texture softens over time.
- Is it possible to make this recipe ahead? Assemble the wreath on parchment, cover loosely, and bake within 4 hours of shaping.
- What can I substitute for crescent roll dough? Puff pastry works wonderfully—just roll into a 15×10-inch rectangle.
- How do I reheat the Turkey Cranberry Wreath Recipe? Warm slices in a 350°F oven for 8–10 minutes, covered with foil to prevent over-browning.
Final Thoughts
This Turkey Cranberry Wreath Recipe remains a favorite seasonal treat—crisp-edged, jewel-bright, and wildly easy. My go-to is serving it alongside a tangy mustard aioli and crisp cider. Give it a whirl and drop a photo in the comments so we can celebrate your twist on this festive wreath!
More Recipes You’ll Love
- Homemade Cranberry Sauce – bright, tangy spread that pairs beautifully with turkey and pastry
- Cranberry Cream Cheese Crescent Bites – similar flaky dough and sweet-tart filling for bite-sized fun
- Cranberry Feta Pinwheels – a creamy, savory twist that echoes the wreath’s festive flavors
- Christmas Appetizer Recipes – explore more holiday starters to create a complete party spread
Turkey Cranberry Wreath Recipe
Ingredients
- 8 oz cream cheese softened
- 1 cup cranberry sauce
- 0.5 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 1 tsp dried chives
- 2 cans crescent roll dough (8 oz each), sheets
- 8 oz turkey breast sliced deli-style
- 0.5 cup pecans toasted and chopped
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, beat cream cheese, cranberry sauce, salt, pepper, and chives until smooth.
- Unroll crescent roll dough on parchment and seal seams to form one 15×10-inch rectangle on the sheet.
- Spread the cream cheese mixture over the dough, leaving a 1-inch border. Top evenly with turkey slices.
- Cut 1-inch-wide strips along both long sides up to the center line, about 12 strips per side.
- Twist each strip away from the center twice to form a wreath, pinching ends to secure.
- Bake 22–25 minutes until puffed and golden. Immediately sprinkle with pecans before serving.