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Turkey-Shaped Thanksgiving Charcuterie Board

This turkey-shaped Thanksgiving charcuterie board arranges deli turkey into a body and face, with salami, cheddar, and crackers fanned out as feathers. Grapes, apricots, and colorful vegetables fill the 18x24-inch board for a festive appetizer that can be assembled without cooking.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the turkey body and face
  • 1 lb deli turkey thinly sliced
  • 1 carrot large
  • 1 red bell pepper
  • 1 cup green olives pitted
For the feathers
  • 8 oz salami thinly sliced
  • 1 block (8 oz) cheddar cheese cut into thin triangles
  • 8 oz crackers assorted
For the accents
  • 2 cups grapes red and green
  • 1 cup dried apricots

Equipment

  • 1 18x24-inch board

Method
 

Shape the turkey
  1. On an 18x24-inch board, fold half the turkey slices into a 6-inch oval near the lower center.
  2. Arrange the remaining turkey slices in a curved neck with a small rounded head at the top.
  3. Cut a small triangle from the carrot for the beak and cut the rest into sticks.
  4. Cut two thin strips from the bell pepper for the wattle and slice the rest into strips.
  5. Halve one olive, use one half for the eye, and reserve the other half with the remaining olives.
Fan the feathers
  1. Fan the salami in a semicircle behind the turkey body.
  2. Arrange the cheddar triangles and crackers in overlapping arcs behind the salami.
Fill the board and serve
  1. Arrange the grapes, apricots, carrot sticks, bell pepper strips, and remaining olives in the open spaces on the board.
  2. Serve within 2 hours, or within 1 hour if the temperature is above 90°F.
  3. Refrigerate leftovers promptly.

Notes

For tidy feather arcs, overlap the salami, cheddar, and crackers evenly. Refrigerate leftovers promptly and enjoy within 3 days; freezing is not recommended. For a gluten-free option, use gluten-free crackers.