Roast the turkey the evening before and let it cool in its own juices rather than on a rack, which is the difference between cold meat and dry meat. Slice it against the grain and dress it separately from the leaves so nothing goes limp before it reaches the table.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.