harvest turkey cheeseboard + tips

A FULLY VEGETARIAN and undoubtedly the most adorable cheeseboard for your Thanksgiving spread!

I am in love with this cheeseboard, guys, so much that I had to break my own algorithm and post a recipe on a Monday. I’ve done several for FMG in the past and this one is far and above my favorite. I mean, LOOK AT THIS LITTLE GOBBLE GOBBLE. And he’s super easy to make, so put your creative hats on and let’s have some fun.

Since I’ve taken an interest in the culinary world, I’ve done a new cheeseboard every holiday season. Sometimes they’re small and intimate, using one type of cheese and a few accoutrements, and other times I fill a huge board with a festive holiday spread of every charcuterie category sold (while I use traditional meats, I leave those for the omnivores).

I’d call this Harvest Turkey Cheeseboard a nice middle ground. You can expand his plumage to feed a bigger crowd, or make a smol bird for three or four folks. I assure you, everyone will appreciate the endearing shape and the goodies which comprise him.

Everything in this particular rendition is vegetarian-friendly, even the charcuterie meats. They aren’t necessarily “typical” selections, but plant-based salami and the like are fairly difficult to find and often not practical to buy either. I’m always on the hunt, don’t get me wrong – I just find that some grocery store standbys are just as amazing. Of course, you can use prosciutto and such if you prefer!

Whether you choose an omnivore palate or a vegetarian one, follow along on the turkey cheeseboard journey and stay tuned to the end for a set of tips to create an awesome holiday platter!

Carve the Turkey

The face…I used a halved red pear to shape the head. Any color pear is fine! I had some candy eyes left over from my Lil Monster cookies. You can buy a container or use large black nonpareils. For the beak, I halved an almond; a triangular slice of carrot is a great second option. Use a bit of frosting or, if you don’t plan to eat the face, nontoxic glue to adhere those fixtures.

For the feet, I sliced a thin wafer of carrot with a sharp knife to shape the legs and claws. I did not adhere them to the pear body, just let them lie in front.

The feathers…Vegetarian meats are a little bit harder to fold than the floppier prosciutto or thin-sliced salamis you’d otherwise buy, so to keep myself from chucking the whole thing out the window, I kept apple slices nearby to help stabilize the folded meats. An alternating pattern of one row meat, one row apple made for a really pretty result. In the recipe card below I linked the meats I used.

I created the final layers of plumage with brie wedges (from an 8 oz wheel) and sliced gouda cheese, which were the two fromage selections for which I opted.

The fillers…The rest of the space you can devote to all the other delightful elements of a cheeseboard. I tried to maintain a rounded pattern to stay consistent with the turkey shape. Crackers, nuts, olives, and grapes were my premier choices. You can also do other veggies like pickles or artichokes, fruits like clementines or persimmons, or another variety of cheese you like.

To Build a Board

I included this set of tips in my last cheeseboard, but they translate well to this one and I figure it’s worth repeating in case you’re totally new to the world of charcuterie. If so, welcome! It’s fun as fuq.

#1. Slices the cheeses cold, but serve at room temperature. I like to leave my board out for 15-20 minutes to let the cheeses mellow. If you’re concerned about the apples and pear browning, drizzle the whites with a bit of apple cider vinegar or lemon juice.

#2. Choose products you enjoy. Don’t force your palate to undergo a blue cheese assault if you hate blue cheese. If you have guests, ask them what they don’t like so you know to avoid mass quantities of that type. Likewise, opt for any spreads that are tried-and-true, and fruits and veggies loved by the crowd.

#3. Invest in a pretty board and knives. Cheeseboards can be quite costly, so stick to your budget, but many retailers offer amazing boards for lower prices. Target, Homegoods, and Crate and Barrel are my favorite spots to browse boards and knife sets, too.

#4. Decorate around the board. I used eucalyptus leaves, a nice towel, fairy lights, and wine glasses. Just make sure you have, you know, wine to fill those glasses. If you set your table like I recommend in my Thanksgiving Menu and Guide, this can be decoration enough.

#5: Buy multiple blocks of the same cheese. If you’re hosting a lot of guests, have duplicates of the cheeses you select on hand. That way, if you run out of one, it’s easily replaced without a massive you’re shit out of luck eat this cheese moment.

#6. Offer diet restrictive alternatives as necessary. If you know a guest is vegan or has some type of dietary restriction, get at least one main component that caters to such a preference. For instance, find out what vegan cheese is preferred or a brand of gluten-free cracker to shimmy into one corner. Additional appetizers will also fit the bill and ensure everyone has something to munch before dinner.

And most importantly…

#7: HAVE FUN! Any cheeseboard should be enjoyable to curate and arrange, especially this little dude. If you grow flustered, take a step back for awhile to regroup. If it helps, enlist a buddy to help you! Sometimes you need to put two or more heads together.

Questions, comments, concerns? Ask! I want the turkey cheeseboard to, perhaps, be a highlight to your holiday. He might be my favorite part of the menu.

Tried this cheeseboard out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!