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–+ servings
Course Appetizer, Snack

Thanksgiving Turkey Charcuterie Board {with Pear}

By: Elysia Cartlidge
Servings 15 servings
Delight your friends and family this year with the most amazing Thanksgiving turkey charcuterie board! Arranged to look like an actual turkey, this delicious cheese and meat tray takes the traditional charcuterie board to the next level. It's decorated with an assortment of fresh fruits, cheeses, and sliced meats, making it the perfect appetizer for any Thanksgiving dinner.
Prep Time 45 minutes
Total Time 45 minutes

Ingredients
  

  • 2 red pears
  • 2 whole cloves
  • 1/2 cup walnuts
  • 1/2 cup kalamata olives drained
  • 1/4 cup apricot jam
  • 1/4 cup red pepper jelly
  • 8 ounces smoked gouda
  • 4 ounces white cheddar
  • 4 slices muenster cheese
  • 4 ounces prosciutto sliced
  • 8 ounces salami sliced
  • 4 ounces pepperoni sliced
  • 6 ounces turkey deli meat sliced
  • 2 ripe fuyu persimmons halved and sliced
  • 2 cups red grapes washed and separated into small bunches
  • 4 ounce package of crackers
  • 3/4 package of fresh sage
  • Small leaf shaped cutters (optional)

Instructions

  • Slice the pear in half lengthwise through the middle. On one half of the pear, place 2 cloves in the top skinny part of the pear for turkey eyes, and a small triangle shape of munster cheese for a beak. Place this in the middle of the bottom ⅓ of your board, so you know how much space you need to build your turkey tail. Core and thinly slice the remainder of the pears, set aside.
  • Using small leaf shaped cutters, cut out 3-4 leaf shapes per slice of muenster cheese. 
  • Place pepper jelly and apricot jam in small bowls or jars.
  • To build the turkey feathers, use rolled or fanned meats in a rainbow pattern around the turkey body, using varying colors to create a large turkey tail. Remove the turkey body to place the final row of “feathers” closest to the turkey body. Replace the turkey body, making sure there is no dead space between the “feathers” and body. 
  • Once all the meat has been arranged, start filling in the empty space around the feathers with your cheeses, nuts, fruits, jams, olives and crackers, placing the largest items first and then filling in spaces with the smaller items. Tuck the muenster cheese leaves and herbs as pictured. Keep in mind to vary the colors of items that are next to each other, and make the board look bountiful.

Notes

  • Store any leftovers separately in airtight containers in the fridge for up to 4 days. If items have been left out at room temperature for over four hours, they should be discarded.
  • This charcuterie board used a 13” x 18” wooden cutting board.
  • You may not be able to fit all of the items on the board at once, which is ok. You can use the extras to restock the board as it gets low. 
  • Charcuterie boards are best served at room temperature. Boards can be made a few hours ahead of time and covered and kept in the fridge. Set out 30 minutes before serving to allow ingredients to come up to room temperature. 
  • Use your favorite meats, cheeses, jams and accouterments. You can make this board with whatever you love or can find at your local grocery store.
  • If you use blue cheese, keep it wrapped separately until you are ready to serve, as the strong aromas can permeate the other cheeses. 
  • Plan to budget $75-100 for a board for a party of 12-15 people. You can save money by using less expensive fruits, nuts, and cheeses or shop at discount stores like Aldi that have a great selection of charcuterie board friendly foods during the holiday season. 
  • Get the adorable cookie cutters for cheese leaves here.

Nutrition

Calories: 398kcalCarbohydrates: 29gProtein: 17gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 60mgSodium: 994mgPotassium: 339mgFiber: 2gSugar: 11gVitamin A: 285IUVitamin C: 17mgCalcium: 239mgIron: 2mg
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