Choose your board: Pick a large oval or round board at least 16 inches across. Set it on a flat surface with room to work around all sides.
Mark the head spot: Place a small bowl or plate upside down near one end of the board to block out where the turkey's head and neck will sit.
Fold the turkey breast: Fold each slice of turkey breast in half, then in half again, so it forms a loose triangle instead of lying flat.
Fold the salami: Fold the beef salami slices into quarters the same way, so they hold a similar triangular shape to the turkey slices.
Build the tail feathers: Starting at the far end of the board, overlap the folded turkey and salami slices in a half-circle fan, tucking each new slice under the edge of the last.
Layer toward the body: Continue layering rows of folded meat inward toward the head spot until the fanned shape fills most of the board, alternating turkey and salami for color contrast.
Shape the head: Use a wedge of brie or a cluster of cheddar cubes for the head, placed in the spot you marked earlier.
Add the beak and eyes: Cut a small triangle of cheddar for the beak and use two small berries or olive halves for the eyes, pressing them gently onto the head.
Fill the gaps: Tuck grapes, dried cranberries, apple slices and nuts into any open spaces between the fanned meat to cover the board edge to edge.
Add crackers and sauces: Set crackers around the outer edge of the board and place small bowls of honey and whole grain mustard nearby for dipping.
Garnish and serve: Tuck a few sprigs of fresh rosemary around the base for color, drizzle the brie with a little honey, and set the board out right away.
