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Easy Wholesome Thanksgiving Charcuterie Board with Turkey

Thanksgiving Charcuterie Board with Turkey - featured image
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A stunning Thanksgiving appetizer featuring herb-crusted turkey, bright cranberry relish, creamy brie, and fresh fruits, all arranged on a beautiful board. It’s the perfect stress-free starter that lets guests graze and mingle before the main meal.

Ingredients

Scale
  • 1 pound roasted turkey breast, sliced or shredded
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup fresh or frozen cranberries
  • ¼ cup orange juice
  • 2 tablespoons maple syrup
  • 1 teaspoon orange zest
  • Pinch of cinnamon
  • 8 ounces brie cheese, at room temperature
  • 6 ounces sharp cheddar, sliced into thin wedges
  • ½ cup toasted pecans
  • ½ cup dried cranberries or cherries
  • 1 cup fresh grapes, red or green
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 1 small baguette, sliced and lightly toasted
  • 1 cup whole grain crackers
  • Fresh rosemary sprigs for garnish
  • Fresh thyme sprigs for garnish
  • Honey, for drizzling

Instructions

  1. Make the cranberry relish (can be done 1-2 days ahead): In a small saucepan, combine the cranberries, orange juice, maple syrup, orange zest, and cinnamon. Bring to a gentle simmer over medium heat, then reduce to low. Cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let it cool completely. Store in an airtight container in the fridge until ready to assemble.
  2. Prepare the turkey: If using leftover turkey, shred or slice it into bite-sized pieces. In a small bowl, mix the olive oil, rosemary, thyme, garlic powder, salt, and pepper. Toss the turkey gently with this herb mixture until evenly coated. Let it sit for 10 minutes to absorb the flavors. If starting with raw turkey breast, roast at 375°F for 25-30 minutes until internal temperature reaches 165°F, then shred and season.
  3. Toast the pecans: In a dry skillet over medium heat, add the pecans. Toast for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Remove from pan immediately and set aside to cool.
  4. Prepare the fruit: Wash and dry the grapes. Slice the apple and pear thinly, and toss the apple slices with a squeeze of lemon juice to prevent browning. Pat the fruit dry with a paper towel.
  5. Toast the baguette slices: Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast at 375°F for 5-7 minutes until golden and crisp.
  6. Assemble the board: Start with the largest items first. Place the brie in the center or slightly off-center. Arrange the cheddar wedges nearby. Add the turkey in a small pile or fanned out. Place the cranberry relish in a small bowl and set it on the board. Add the toasted pecans and dried cranberries in small clusters around the cheese.
  7. Fill in the gaps: Scatter the grapes, apple slices, and pear slices around the board, tucking them into empty spaces. Add the toasted baguette slices and whole grain crackers in small stacks or fanned out.
  8. Garnish and serve: Tuck fresh rosemary and thyme sprigs around the board. Drizzle a little honey over the brie and some of the fruit. Serve immediately or within an hour of assembling.

Notes

Prep all components the night before for easy assembly. Let brie come to room temperature for best flavor. The cranberry relish can be made up to 2 days ahead and actually tastes better after a day in the fridge. For a crowd, double the turkey and cranberry relish.

Nutrition

Keywords: Thanksgiving charcuterie board, turkey charcuterie, holiday appetizer, cranberry relish, brie cheese, easy appetizer, grazing board

Find it online: https://coracooks.com/easy-wholesome-thanksgiving-charcuterie-board-with-turkey/