How to carve a turkey

Here's how to carve up your Thanksgiving bird:

Lie in wait: Expert chef Marshall Shafkowitz at the Cooking and Hospitality Institute in Chicago says you should wait 30 after you take the turkey out of the oven before you carve it up. "If you carve the bird the second it comes out of the oven, it'll start to bleed and lose its moisture," says Shafkowitz.
Get the legs up: Grab the tip of the drumstick and raise it straight up, feeling for the center of the joint with a chef knife. If you hit something hard and dense, that's bone. Cartilage, on the other hand, should feel like a stale gummy bear. The knife should slide right through, leaving you with a hunk of tender dark meat.
Start with the breast: Using a sharp carving knife -- not a serrated blade -- make your first incision near the neck, just to one side of the breastbone. Slice down the body with the blade riding the bone. Now, on the same side make a horizontal cut along the ribs, until the two incisions meet. Lift the breast and slice.
Grip and rip: The skin and gristle around the wing make it harder to cut. So snap that joint with your hands, then slice through the cartilage and remaining fatty bits connecting it to the body.