As if roasting the perfect turkey wasn't stressful enough, too many of us are clueless when it comes to carving. As our simple how-to shows, carving the turkey is as simple as 1-2-3-4. Here's one thing you have to get over—the idea that carving is something that should be done at the table. That's where the struggle begins. Instead, trot your whole turkey table side for ooohs and aahhhs, then return it to the kitchen and do your handiwork on a roomy cutting board. Much neater and easier, and when you bring the turkey back to the table, it will be portioned for easy passing (or self-service from a buffet).
Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the thigh registers 165F, then transfer it to a cutting board, tent it loosely with foil and let it rest 30 minutes; this allows the juices to redistribute themselves in the meat. This is the perfect time to finish up your gravy and take care of any last-minute cooking.
Another tip: keep your roasting pan warm in the kitchen and pour some hot gravy into it. As you carve the turkey, place the slices in the warm gravy-coated pan, where they will stay warm and absorb some gravy at the same time. When you bring the turkey to the table, make sure to have your gravy piping hot and ready to go on the side.