A festive platter with roasted turkey legs, cured meats, cheeses, fruits, nuts, and savory condiments.
# Components:
→ 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
# Method:
01 - Set oven temperature to 375°F and allow it to fully preheat.
02 - Coat turkey legs evenly with olive oil, then season with salt, black pepper, dried thyme, smoked paprika, and minced garlic.
03 - Place the seasoned turkey legs on a baking sheet and roast for 55 to 65 minutes until internal temperature reaches 165°F. Remove from oven and rest for 10 minutes before slicing or serving whole.
04 - Position the roasted turkey legs centrally on a large charcuterie board or serving platter.
05 - Neatly arrange prosciutto, smoked turkey breast, salami, aged cheddar, brie, and gouda around the turkey legs.
06 - Place sliced baguette, assorted crackers, red grapes, dried cranberries, sliced apple, and pear attractively on the board.
07 - Fill small bowls with roasted pecans, candied walnuts, whole grain mustard, and cranberry chutney, then position them on the charcuterie board.
08 - Decorate with fresh rosemary sprigs and sage leaves. Serve immediately, encouraging guests to assemble their individual selections.
