Crafting a Turkey-Shaped Charcuterie Board for Thanksgiving
Ready to ruffle some feathers with your Thanksgiving spread for a holiday charcuterie board favorite? Learn how to make a whimsical turkey-shaped charcuterie board that’s as amusing to create as it is to eat!This Thanksgiving, let’s skip the bird and go straight for the board. Follow this guide to build a festive, delicious, and downright fun centerpiece for your holiday feast.Why a Turkey-Shaped Charcuterie Board is the Talk of the Town?
Servings: 5 people
Cost: 40
Ingredients
- 1 large piece of parchment or butcher paper
- 1 package dry salami
- 1 package pepperoni
- 2 2 sliced hard cheeses like sharp cheddar or manchego
- 2 2 types of crackers try some flavored with rosemary or cranberries
- 1/4 cup candied pecans
- 1/2 cup dried cranberries
- 8 dried blood orange slices
- 1/2 cup green grapes, halved
- 4 peeled and separated mandarin oranges
- 1 package tricolored carrots with stems, halved
- 1 bundle of rosemary
- 1/2 brown pear
- 1 jar pepper jelly
Instructions
- Draw a turkey shape on a piece of parchment paper as your blueprint and cut out the shape.
- Place the paper on the surface you plan to serve the board at. You will not be able to move the board once built.
- Place the pear half at the bottom of your Turkey paper, this will serve as the head/Turkey torso
- Start with your salami and place at the top of your feathers, arranging them in a fan-like shape.
- Place a dried orange slice behind every other salami slice
- Layer pepperoni on top, but slightly below the salami, across each feather.
- Add a square shaped slice of cheddar below each pepperoni.
- Layer a square or rectangle shaped cracker on the cheddar.
- Add a triangle shaped piece of Manchego on each cracker.
- Put a carrot half between each Manchego slice, alternating colors.
- Place mandarin orange slices in a semi circle shape at the base of the carrots
- Use the pecans, rosemary, grape halves, and dried cranberries to add detailing to your Turkey feathers, in alternating patterns
- Cut a small corner from one cheddar slice and place on narrow top of pear slice, as the Turkey beak.
- Cut a cranberry in half and use as Turkey waddle, just below and to the right of the beak.
- Serve with the pepper jelly on the side.