Zero Carb Thanksgiving Platter

Want to make a zero carb Thanksgiving dish this year? Try this fun meat and cheese platter in the shape of a turkey!

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Making a turkey-shaped platter isn't a new idea, but usually it involves crackers as well as meat and/or cheese. So I wanted to remind low-carbers that these platters are totally available to us! It's a real crowd pleaser – and never fails to raise smile in each of your guests! So load up on sliced cheese and deli meats and have fun putting this cute platter together!

How to Make a Zero Carb Thanksgiving Platter

Start by layering up the sliced meat and cheese onto a large platter, working from the outside to the inside.

I used the following:

• Provolone
• Dry coppa
• Colby Jack*
• Salami
• Swiss cheese*
• Prosciutto*

*I used various sizes of round cookie cutters for these layers. Save the off-cuts though, you'll need some of them for the turkey features!

Doesn't it look inviting? Having a range of colors and textures is the key!

To make the turkey body I cut an outline from some provolone, and used a round cutter for the head. I cut out two feet and beak from the off-cuts of the colby jack.

Then I made the wattle and eyes from tiny off-cuts of prosciutto! Tip: You could also use tiny pieces of black olive for the eyes.

And the zero carb platter was complete and ready to serve!

If you love this – check out my SANTA snack platter!!!

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Zero Carb Thanksgiving Platter

Prep Time: 15 minutes

Total Time: 15 minutes

Try this fun meat and cheese platter this Thanksgiving!

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Ingredients

• A selection from the following:
• Provolone
• Dry coppa
• Colby Jack
• Salami
• Swiss cheese
• Prosciutto

Instructions

1. Start by layering up the sliced meat and cheese onto a large platter, working from the outside to the inside.
2. Use various sizes of round cookie cutters for these layers. Save the off-cuts though, you'll need some of them for the turkey features!
3. To make the turkey body, cut an outline from some cheese, and use a round cutter for the head. Cut out two feet and beak from the off-cuts of the cheese.
4. Make the wattle and eyes from tiny off-cuts of prosciutto. Tip: You could also use tiny pieces of black olive for the eyes.

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