Turkey Tail Fan board (Print Version)

A colorful board featuring smoked turkey, cheeses, fruits, and crackers arranged for festive occasions.

# Components:

→ Meats

01 - 3.5 oz smoked turkey breast, thinly sliced
02 - 3.5 oz salami, thinly sliced
03 - 3.5 oz prosciutto, thinly sliced

→ Cheeses

04 - 5.3 oz sharp cheddar cheese, sliced
05 - 3.5 oz Swiss cheese, sliced
06 - 3.5 oz gouda cheese, sliced

→ Crackers & Bread

07 - 1 cup round butter crackers
08 - 1 cup whole wheat crackers
09 - 1 cup seeded baguette slices

→ Fruits & Nuts

10 - ½ cup dried apricots
11 - ½ cup red grapes
12 - ½ cup pecan halves

→ Garnishes

13 - Fresh rosemary sprigs
14 - Fresh sage leaves

→ Turkey Head & Details

15 - 1 small round cheese ball
16 - 2 whole black peppercorns
17 - 1 small piece red bell pepper
18 - 1 thin carrot slice

# Directions:

01 - Select a large, round or oval serving board as the base.
02 - Layer the smoked turkey, salami, and prosciutto in overlapping rows along the upper half of the board, forming a semicircle to mimic a fanned turkey tail.
03 - Place rows of assorted crackers and sliced cheeses beneath the meats, curving each row to continue the tail’s fanned shape.
04 - Cluster dried apricots, red grapes, and pecan halves around the cheese and crackers for balance of color and texture.
05 - Arrange fresh rosemary sprigs and sage leaves along the base of the tail for visual contrast.
06 - Place the small cheese ball at one end of the board to represent the turkey’s head.
07 - Decorate the cheese ball by inserting black peppercorns as eyes, a small piece of red bell pepper as the wattle, and a thin carrot slice as the beak.
08 - Present immediately ensuring easy access for guests to all components.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really it takes just 25 minutes—total crowd-pleaser without the stress
  • Everyone finds something they love, from the salty cured meats to the creamy cheeses and sweet dried fruits
  • It's the kind of dish that becomes the centerpiece conversation starter at any gathering
02 -
  • Slice everything thin at least two hours before you plan to serve, then cover tightly with plastic wrap. This prevents the meats and cheeses from drying out while giving flavors time to come to room temperature, tasting infinitely better than cold straight-from-the-fridge ingredients.
  • If your meats or cheeses start to curl or wilt, it means the room is too warm. I learned this the hard way at a summer gathering—keep your finished board in the coolest spot in your home until the last possible moment.
03 -
  • Buy prosciutto and turkey breast from the deli counter, not pre-packaged—ask them to slice it paper-thin. It makes an enormous difference in how elegantly it arranges and how delicately it tastes.
  • Keep your board in the coldest part of your kitchen or even a cooler until service time. Temperature control is the secret to meats and cheeses looking perfect throughout the meal. I once kept mine on a bed of ice beneath the board—guests never knew, and everything stayed pristine.
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