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Easy Thanksgiving Turkey Charcuterie Board

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A fun and festive turkey-shaped charcuterie board that’s perfect for Thanksgiving. Made with brie, cured meats, and colorful garnishes, it’s an impressive appetizer that comes together in under 20 minutes.

Ingredients

Scale
  • 1 large wheel of Brie cheese (about 8 ounces)
  • 1 small round of Camembert or another soft-ripened cheese (about 4 ounces)
  • 2 slices of sharp cheddar cheese
  • 2 candy eyes or olive slices
  • 8–10 slices of prosciutto
  • 8–10 slices of Genoa salami
  • 6–8 slices of pepperoni
  • 4–6 slices of capicola or soppressata
  • 1 cup mixed olives (green and black)
  • 1 cup cherry tomatoes
  • 1 cup grapes (red or green)
  • 1 cup dried apricots or figs
  • 1/2 cup almonds or pecans
  • 1 box of assorted crackers
  • Fresh rosemary sprigs
  • Small dish of honey or fig jam (optional)
  • Pickled vegetables (optional)
  • Fresh apple or pear slices (optional)

Instructions

  1. Prepare your board: Start with a clean, dry surface. Place your board on the table where you plan to serve it.
  2. Create the turkey body: Place the large wheel of brie in the center-bottom of your board. The brie should be at room temperature.
  3. Add the head: Place the smaller Camembert or soft cheese above the brie, slightly overlapping it. Press gently so it stays in place.
  4. Create the beak and wattle: Cut a small triangle from the cheddar slice for the beak. Cut a small teardrop or rectangle shape for the wattle. Place the beak on the front of the small cheese, pointing downward. Place the wattle just below the beak.
  5. Add the eyes: Place two candy eyes (or olive slices) above the beak on the small cheese.
  6. Build the feather base: Starting from behind the brie body, lay down slices of prosciutto in a fan pattern, overlapping slightly.
  7. Add the second feather layer: Layer salami slices above the prosciutto, slightly staggered.
  8. Continue layering meats: Add pepperoni and capicola in alternating rows, working your way up and outward to create a semicircular fan shape.
  9. Insert the rosemary sprigs: Tuck fresh rosemary sprigs between the meat layers at the very back of the feather display.
  10. Fill in the gaps: Scatter olives, cherry tomatoes, grapes, and dried fruit around the edges of the board in small clusters.
  11. Add the crackers: Arrange crackers in small piles around the board, especially near the brie body.
  12. Finish with nuts and extras: Sprinkle almonds or pecans in the remaining empty spaces. If using honey or jam, place a small bowl near the brie.
  13. Final touches: Check that the turkey face is still intact. Adjust the eyes or beak if they’ve shifted. Add a few extra rosemary sprigs if the tail looks thin.

Notes

Assemble the board about 30 minutes before guests arrive for best texture. If making ahead, cover loosely with plastic wrap and refrigerate, but let sit out for 20 minutes before serving. The brie should be at room temperature for easier handling and better flavor.

Nutrition

Keywords: Thanksgiving, charcuterie board, turkey, appetizer, holiday, cheese board, easy

Find it online: https://jollyfork.com/easy-thanksgiving-turkey-charcuterie-board/