Turkey Tail Charcuterie Board (Print Version)

A vibrant, fanned turkey tail board with meats, cheeses, fruits, and nuts for festive serving.

# Components:

→ Meats

01 - 3.5 oz smoked turkey breast, thinly sliced
02 - 3.5 oz salami, thinly sliced
03 - 3.5 oz prosciutto, thinly sliced

→ Cheeses

04 - 5.3 oz sharp cheddar cheese, sliced
05 - 3.5 oz Swiss cheese, sliced
06 - 3.5 oz gouda cheese, sliced

→ Crackers & Bread

07 - 1 cup round butter crackers
08 - 1 cup whole wheat crackers
09 - 1 cup seeded baguette slices

→ Fruits & Nuts

10 - ½ cup dried apricots
11 - ½ cup red grapes
12 - ½ cup pecan halves

→ Garnishes

13 - Fresh rosemary sprigs
14 - Fresh sage leaves

→ Turkey Head & Details

15 - 1 small round cheese ball for the head
16 - 2 whole black peppercorns for eyes
17 - 1 small piece red bell pepper for wattle
18 - 1 thin carrot slice for beak

# Directions:

01 - Select a large, round or oval serving board to arrange components.
02 - Layer sliced smoked turkey, salami, and prosciutto in overlapping rows along the upper half of the board, creating a sweeping semicircle that mimics a fanned turkey tail.
03 - Place rows of crackers and sliced cheeses beneath the meats, curving each layer to follow the tail shape.
04 - Distribute clusters of dried apricots, red grapes, and pecan halves around the cheese and crackers for added color and texture.
05 - Arrange fresh rosemary sprigs and sage leaves decoratively at the base of the tail for visual greenery.
06 - Position the cheese ball at one end of the board to represent the turkey's head.
07 - Attach black peppercorns as eyes, a small piece of red bell pepper as the wattle, and a thin carrot slice as the beak on the cheese ball.
08 - Present immediately, ensuring easy access for guests to all items.

# Expert Advice:

01 -
  • It's a showstopper that requires zero cooking—just beautiful slicing and arranging
  • Everyone finds something they love, from the salty meats to the sweet dried fruits
  • You can make it 30 minutes before guests arrive and still look like a culinary genius
02 -
  • Slice everything the day before or morning-of, but don't arrange until a few hours before serving—dried meats can oxidize and look dull if exposed too long
  • Room temperature cheese tastes infinitely better than cold cheese, so pull this board out of the fridge 15-20 minutes before guests arrive
  • The peppercorns and carrot slice are easier to position if you make small indentations in the cheese ball with a toothpick first
03 -
  • Buy pre-sliced meats and cheeses from the deli counter—this single decision cuts your prep time in half and they slice more professionally than you can at home
  • The carrot beak is easier to create if you use a vegetable peeler to make a thin, elegant slice rather than a chunky piece—details like this elevate the entire presentation
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