Tip #9: Rinse the turkey Thanksgiving morning, truss, and place it in the oven. Prepare remaining side dishes so everything is ready to pop into the oven or cook on the stove at the proper time.
To carve, place the turkey breast side up on a large cutting board and steady it with a carving fork. Using a sharp knife, find the joint where the thigh connects to the body and separate it. Separate the leg from the thigh at the joint, and slice the meat from the bones. Separate the wing from the body. Carve thin slices of meat from the breast and arrange all the meat on a large platter. Repeat with the other side of the turkey.