Place a sheet of parchment paper on a work surface. Use a large skillet lid or another large round object as a guide to trace a circle onto the parchment paper. Cut out the circle and place it in the center of the charcuterie board. This will serve as a guide for creating an even, round turkey feather shape.

Place the pear at the bottom center of the parchment circle with the narrow end pointing upward. This will form the turkey body.

Fold the deli turkey into loose ribbons or small ruffles. Arrange it in a curved fan directly behind the pear to create the first layer of feathers.

Arrange a row of the butter crackers in a semicircle behind the turkey, slightly overlapping the crackers to create a full, even layer.

Tuck some of the white cheese triangles around the crackers, positioning the points outward to add another feather-like detail.

Scatter the dried cranberries in a narrow curved row around the deli turkey, filling in small spaces between the inner feather layers.

Fold the salami slices in halves or quarters and arrange them in a wide semicircle behind the inner cracker layer.

Arrange the cheddar cubes in an even curved row behind the salami.

Add the red grapes in a curved band behind the cheddar cubes.

Create the outer feather layer with the multigrain crackers, slightly overlapping them around the top half of the parchment circle.

Tuck the remaining pale cheese triangles between some of the outer crackers with the points facing outward to create additional feather details.

Fill the remaining open spaces around the bottom and sides of the turkey with pecans, additional grapes, dried cranberries, and fresh rosemary sprigs.

Decorate the pear turkey just before serving. Make two tiny starter holes using a toothpick or the tip of a paring knife and gently press in the whole cloves for the eyes. Add a small cheddar triangle for the beak, a dried cranberry for the wattle, and small pieces of cheddar at the base of the pear to create the feet.