A festive spread with roasted turkey legs, cured meats, cheeses, fruits, and seasonal accompaniments.
# What You'll Need:
→ Roasted Turkey Legs
01 - 4 large turkey legs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon smoked paprika
07 - 2 cloves garlic, minced
→ Cured Meats
08 - 3.5 ounces prosciutto
09 - 3.5 ounces smoked turkey breast slices
10 - 3.5 ounces salami
→ Cheeses
11 - 5.3 ounces aged cheddar, cubed
12 - 5.3 ounces brie, sliced
13 - 3.5 ounces gouda, sliced
→ Crackers & Bread
14 - 1 baguette, sliced
15 - 3.5 ounces assorted crackers
→ Fresh & Dried Fruits
16 - 1 cup red grapes
17 - 1 cup dried cranberries
18 - 1 apple, sliced
19 - 1 pear, sliced
→ Nuts & Condiments
20 - 1/2 cup roasted pecans
21 - 1/2 cup candied walnuts
22 - 1/2 cup whole grain mustard
23 - 1/2 cup cranberry chutney
→ Garnish
24 - Fresh rosemary sprigs
25 - Fresh sage leaves
# Step-by-Step Guide:
01 - Set the oven to 375°F (190°C) to prepare for roasting turkey legs.
02 - Rub turkey legs thoroughly with olive oil, salt, black pepper, dried thyme, smoked paprika, and minced garlic.
03 - Arrange turkey legs on a baking sheet and roast for 55 to 65 minutes, or until an internal temperature of 165°F (74°C) is reached. Let rest for 10 minutes before slicing or serving whole.
04 - Place roasted turkey legs in the center of a large charcuterie board or platter as the focal point.
05 - Neatly layer cured meats, cheeses, crackers, sliced baguette, fresh and dried fruits, and nuts around the turkey legs.
06 - Fill small bowls with whole grain mustard and cranberry chutney, and position them strategically on the board.
07 - Decorate the spread with fresh rosemary sprigs and sage leaves to enhance presentation.
08 - Offer immediately, allowing guests to compose their own selections.
