Description
A festive turkey-shaped charcuterie board with honey whipped feta, perfect for Thanksgiving or fall gatherings. Quick to assemble with simple ingredients, it’s a crowd-pleaser that doubles as a centerpiece.
Ingredients
Scale
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 2 tablespoons honey (plus extra for drizzling)
- 1 tablespoon olive oil (optional)
- Pinch of black pepper
- 1 pound assorted cured meats (salami, prosciutto, pepperoni)
- 8 oz cheddar cheese, sliced
- 8 oz gouda or brie, sliced
- 1 cup mixed olives (green and kalamata)
- 1 cup cherry tomatoes
- 1 cup grapes or apple slices
- 1 cup nuts (almonds or pecans)
- 1 cup crackers or crostini
- Fresh herbs for garnish (rosemary and thyme)
Instructions
- Make the honey whipped feta: In a food processor, combine crumbled feta, softened cream cheese, 2 tablespoons honey, olive oil (if using), and a pinch of black pepper. Pulse a few times, then blend on high for 1-2 minutes until smooth and creamy. Transfer to a small bowl and drizzle with extra honey. Set aside.
- Prepare your board: Place a large serving board on a clean work surface. If using a turkey-shaped cookie cutter, place it in the center. Otherwise, visualize a turkey shape—a large oval for the body and a smaller circle for the head.
- Arrange the meats: Fold or roll slices of salami, prosciutto, and pepperoni into loose ribbons or rosettes. Place them inside the cookie cutter or within the turkey body outline, layering to create a full look. Use about ¾ of the meats for the body.
- Create the tail feathers: Fan out remaining meats, cheese slices, and crackers behind the body to form tail feathers. Use a mix of colors—cheddar for orange, gouda for yellow, salami for red. Arrange in a semi-circle, overlapping slightly.
- Add the head and beak: Use a small round cookie cutter or knife to cut a circle of cheese for the turkey’s head. Place above the body. For the beak, cut a small triangle from cheddar or use a piece of red pepper. Add two olive slices for eyes.
- Fill in the gaps: Scatter olives, cherry tomatoes, grapes or apple slices, and nuts around the board, filling empty spaces.
- Place the whipped feta: Set the bowl of honey whipped feta near the turkey’s body or tail. Optionally, spoon a small dollop onto the board for a rustic look.
- Garnish and serve: Tuck fresh rosemary sprigs and thyme around the board. Serve immediately at room temperature, or refrigerate for up to 2 hours. If chilled, let sit out for 15 minutes before serving.
Notes
For the honey whipped feta, use a block of feta in brine for the creamiest texture. Avoid over-whipping to prevent graininess. Assemble the board no more than 2 hours before serving to keep crackers crisp. Leftover whipped feta can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 375
- Sugar: 9
- Sodium: 800
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 3
- Protein: 18
Keywords: turkey charcuterie board, honey whipped feta, Thanksgiving appetizer, fall party snack, easy charcuterie