"A turkey, like all meat should not be carved as soon as it is cooked, but should be left for about 1/2 an hour to an hour to rest.
Covering the bird while resting will keep it warmer and result in less drying out. This impoves the texture, and allows the turkey to be handled without burning the fingers.
Use a sharp carving knife for best results when carving a whole turkey.
While slicing, keep the turkey from moving by holding it in place with a meat fork.
Carve on a stable cutting surface, such as a wood board, plastic cutting board or platter.
Cut dark meat before light meat- it will stay moist longer-
There are two methods of carving the breast
Slide a sharp knife down one side of the breastbone and remove half the breast in one swoop. Carve this boneless slab of meat crosswise in thick slices.
"To carve the breast at the table, hold the turkey with a carving fork and slice parallel to the breast bone. This method is easier if you remove the wishbone before cooking the bird. That way the knife can cut through the meat and the stuffing giving a very large slice of turkey and stuffing."
Cutting Turkey Legs
While gentle pulling leg and thigh away from body, cut the turkey through the joint between leg and body. Separate the drumstick and thigh by cutting down through the connecting joint.
You can serve the drumstick and thighs whole, or carve them.
""Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance."