#1 : Let Your Bird Rest
Don't be tempted to cut into and carve your turkey right out from the oven gates. Your turkey needs some resting time to allow the juices to distribute evenly throughout the bird. Remove your turkey from the oven, tent it with foil and let it rest for 30 minutes at room temperature before you go carving crazy.
#2 : Hold the Turkey with Your Hands
Carving forks just don't do it when it comes to a large turkey. They don't have enough grip or strength to keep your turkey from shifting all around. Use your one hand to keep your turkey steady while you carve.
#3 : Your First Cuts
Remove the drumsticks. Slice through the skin that joins the leg to the body (that little knob of joints) Cut down to the legs second joint and lightly give your knife a twist to sever the drumstick from the body. Slice through the meat parallel to the high bone and transfer meat to a platter. Repeat with your other leg
#4 : Wing Time!
Remove the wings second. Insert the knifepoint at the first wing joint and twist lightly to separate the wing. Repeat on the other side
#5 : White Meat Carving
To slice the white meat, cut from the neck end to the tail end of the breast, right beside the breastbone. Angle the knife and run it alongside the rib cage. Slice the meat crosswise so that there is a section of skin with each slice. Repeat on the other side.