How do you keep a Turkey stable on a platter?

This is how I carve mine...I hope this helps

http://www.seriouseats.com/2009/11/video-alton-brown-on-how-to-carve-a-turkey.html

that is the technique i use too
most folksdo not have knives sharp enough to cut breast slices off the whole bird with out mangling them and even with really sharp knives it can be hit or miss.
retired buthcer who has been giving classes at the reading terminal market re arranges the cut turkey on the platter to look like a spatchcocked turkey nice touch but i do not have a platter big enough for 1 19 lb turkey

my turkey pan has a nice rack with flip down handles, i just lift it out of the pan and leave it on the rack, make the gravy, then it goes back in the pan to be cut up, my pan looks like a serving platter and the turkey never leaves the rack i cook it on

Michael, I cooked a tiny 11 pounder for a potluck (wasn't planning on attending hence the small bird meant for 3). A BIL who used to be a sous chef did an amazing job of reconstructing the sliced, boneless bird. Happy Nu Year back at ya



Gary

I put a thin plastic cutting board in a cookie sheet and cut on that, then move the slices to a platter....keeps the juices in the sheet and when I make soup afterward I just scrape everything into the pot...

Is that a turkey soup recipe? Is there a recipe or did you simply put something together? Tim

I'll tell you what I have is two fresh breasts I cooked for Christmas got their chest cavity sheared off with the wings..I put them in the freezer and cooked the breasts neatly trimmed. Can I make the broth out of the trimmings then some kind of soup?