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Wholesome Thanksgiving Charcuterie Board with Turkey & Cranberry

Thanksgiving Charcuterie Board with Turkey & Cranberry - featured image
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A beautiful and easy charcuterie board featuring roasted turkey, tangy cranberry sauce, creamy cheeses, crunchy nuts, and fresh fruit. Perfect for a stress-free Thanksgiving meal or festive gathering.

Ingredients

Scale
  • 1 pound roasted turkey breast, sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 12 ounces fresh or frozen cranberries
  • 1/2 cup maple syrup
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 8 ounces brie cheese
  • 6 ounces sharp cheddar cheese, sliced
  • 4 ounces goat cheese log
  • 2 crisp apples, sliced
  • 2 ripe pears, sliced
  • 1 cup red grapes, washed and stemmed
  • 1/2 cup dried figs or apricots
  • 1 cup fresh arugula or mixed greens
  • 1/2 cup walnuts or pecans, toasted
  • 1/2 cup almonds or pistachios
  • 1 baguette, sliced and toasted
  • 1/4 cup honey
  • Fresh rosemary or thyme sprigs for garnish

Instructions

  1. Make the cranberry sauce: In a small saucepan, combine cranberries, maple syrup, orange juice, orange zest, cinnamon, and a pinch of salt. Bring to a simmer over medium heat, then reduce to low. Cook for 10-12 minutes, stirring occasionally, until cranberries have burst and sauce has thickened. Remove from heat and let cool completely. Refrigerate until ready to use.
  2. Prepare the turkey: If using leftover turkey, slice into thin, even pieces. If using fresh turkey breast, preheat oven to 375°F. Rub turkey breast with olive oil, salt, pepper, and thyme. Roast for 25-30 minutes until internal temperature reaches 165°F. Let rest for 10 minutes before slicing against the grain.
  3. Toast the nuts and baguette: Preheat oven to 350°F. Spread walnuts and almonds on a baking sheet and toast for 5-7 minutes until fragrant. Remove and let cool. On the same sheet, arrange baguette slices in a single layer, brush lightly with olive oil, and toast for 5-6 minutes until golden and crisp.
  4. Prep the fruits and vegetables: Slice apples and pears just before serving (toss with lemon juice if prepping ahead). Wash and stem grapes. Rinse and dry arugula.
  5. Arrange the board: Place small bowls of cranberry sauce and honey on the board. Arrange brie and goat cheese on opposite sides. Fan out sliced cheddar in a line. Add turkey slices in a folded or rolled arrangement. Fill gaps with apple slices, pear slices, and grape clusters. Sprinkle toasted nuts and dried fruit in remaining spaces. Tuck arugula leaves in small bunches. Arrange toasted baguette slices around the edges. Garnish with fresh rosemary or thyme sprigs.
  6. Serve: Let board sit at room temperature for 30 minutes before serving. Provide small plates, napkins, and a cheese knife.

Notes

Make cranberry sauce 1-2 days ahead for deeper flavor. Let cheese come to room temperature before serving. Toast nuts yourself for best flavor. Slice turkey against the grain for tenderness. Don’t overcrowd the board; leave space between items.

Nutrition

Keywords: Thanksgiving charcuterie board, turkey charcuterie, holiday appetizer, fall board, easy Thanksgiving recipe

Find it online: https://evadinnerideas.com/wholesome-thanksgiving-charcuterie-board-with-turkey-and-cranberry/