Turkey Tail Charcuterie Board (Print Version)

A visually stunning turkey tail-inspired charcuterie with meats, cheeses, fruits, and herbs for festive occasions.

# Ingredient List:

→ 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 head)
16 - 2 whole black peppercorns (for eyes)
17 - 1 small piece red bell pepper (for wattle)
18 - 1 thin carrot slice (for beak)

# How-To Steps:

01 - Choose a large, round or oval serving board suitable for arrangement.
02 - Layer thinly sliced smoked turkey, salami, and prosciutto in overlapping rows along the upper half of the board forming a sweeping semicircle.
03 - Position rows of sliced cheeses and various crackers beneath the meats, curving rows to follow the tail shape.
04 - Distribute clusters of dried apricots, red grapes, and pecan halves around the cheese and cracker layers to add color and texture.
05 - Situate fresh rosemary sprigs and sage leaves at the base of the tail formation for decorative greenery.
06 - Position the small cheese ball at one end of the board to represent the turkey’s head.
07 - Affix two black peppercorns to the cheese ball for eyes, a red bell pepper piece for the wattle, and a carrot slice to mimic the beak.
08 - Serve immediately, ensuring guests have convenient access to all elements.

# Helpful Tips:

01 -
  • It looks impressive enough to be the conversation starter at any gathering, but requires absolutely no cooking skills—just some slicing and arranging.
  • Once you understand the fan pattern, you can swap ingredients based on what you love or what's in your pantry, making it endlessly adaptable.
  • It feeds a crowd for minimal effort, and honestly, watching people's faces light up when they see it is worth every minute of prep.
02 -
  • Get everything sliced thin from the butcher or deli counter before you start. Slicing at home is possible but tedious, and thin slices are what make this board actually look like feathers instead of lumps. I learned this the hard way after an hour of knife work.
  • If your board is at all wet or has residual moisture, pat it dry with a paper towel. Everything slides around on a damp surface, and you'll spend the whole time adjusting and readjusting instead of creating.
  • The cheese ball can be made ahead and refrigerated, which gives you a huge time-saver on the day of. Just pull it out thirty minutes before serving so it softens slightly and becomes spreadable for guests.
03 -
  • Do all your slicing and prep the night before if you can. Store meats and cheeses in airtight containers in the refrigerator, and arrange everything on the board about two hours before serving. This takes pressure off you on the actual day and lets you focus on enjoying the gathering.
  • If your cheese ball is plain or boring, roll it in crushed pistachios, chopped dried cranberries, or fresh herbs before assembling the board. This adds flavor and makes the turkey's head even more visually interesting.
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