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A Thanksgiving charcuterie board arranged in the shape of a turkey features meats, cheeses, crackers, fruits, nuts, and a small bowl of jam on a blue surface.

Thanksgiving Charcuterie Board

This festive Thanksgiving charcuterie board is the perfect way to impress your guests with a creative, no-cook appetizer that’s as fun to make as it is to eat. Featuring a red pear “turkey,” seasonal cheeses, meats, fruits, and herbs, it’s a beautiful and delicious centerpiece for your holiday table.
5 from 5 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 10 servings

Equipment

  • Large round charcuterie board

Ingredients
  

  • 1 red pear
  • 1 large carrot
  • 2 mini chocolate chips
  • ⅛ teaspoon peanut butter
  • 4 oz blueberry goat cheese
  • 7 oz wheel of brie
  • 8 oz variety pack cheese tray selection (cheddar, swiss, Monterey jack, etc.) Or another cheese selection of your choice.
  • 4 oz salami
  • 5 oz pepperoni
  • 3 oz prosciutto
  • 1 bunch of grapes
  • 1 cup blueberries
  • ½ cup dried cranberries or other dried fruit
  • ½ cup walnuts, pistachios or other nuts

To Serve

  • Crackers and crostini
  • Jams, honey and spreads

Instructions
 

Create the turkey body.

  • Slice a red pear in half lengthwise and place it near the bottom center of your board with the cut side down.
    Use two small carrot slices to make the turkey’s feet, and cut a small triangle of carrot for the beak.
    Dab a tiny bit of peanut butter on the back of two chocolate chips and press them in place for eyes.

Build the base layer.

  • Starting right above the pear, fan out thin slices of pear to form the first layer of feathers. This creates a nice shape to guide the rest of your design.

Add your cheeses.

  • Cut a variety of cheeses into triangles or wedges. Arrange them in alternating colors around the top half of the board to form the “feathers.”

Add meats and create texture.

  • Fold or roll slices of salami, prosciutto, and other cured meats.
    You can make a salami rose by pressing overlapping salami slices around the rim of a shot glass, then flip it onto the board and lift the glass to reveal the rose (more detailed instructions above).
    Layer the meats between the cheeses, alternating for a full, feathery look.

Fill in with fruit & nuts.

  • Tuck in clusters of red grapes, blueberries, and dried cranberries for pops of color.
    Add nuts like walnuts for crunch, and use sprigs of fresh rosemary to fill in any gaps and give the board a festive, “feathered” look.
    Enjoy!
Keyword Thanksgiving
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