I know this is a little late, but if it happens again wrap it in foil, then wrap towels around it and put it in a large cooler. I had to do this last year and the turkey was still very hot.
After resting it, break it down. Carve off the wings and legs. Remove the wishbone prior to carving the white meat (several youtube videos about how to do this, including one on this site with Jacques Pepin) to make the process easier. Remove the white meat, and either slice it or leave in one piece for reheating. Defat the pan juices and make the gravy or reduce the jus now, then drizzle a small amount over the carved pieces to keep moist , refrigerate for reheating just before guests arrive.
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