Talk about stage fright: You've shown the family that beautiful roasted turkey, and now you're supposed to take it apart in front of them in a neat and appetizing way.

However, with a few tips, your first turkey carving won't be a fiasco.

Let the turkey rest before carving it.

Resting a turkey means to let it sit on a carving board for 15 to 30 minutes after it comes out of the oven, covered loosely with foil to keep it warm. Resting lets the meat become more firm and ready for carving.

Cut off the legs first.

Cut through the skin where the leg is attached to the breast. Pull until the thighbone pops out of its socket. Slice off this whole portion, including the back meat around the corner, over to the spine. Then, on the carving board, use a knife to separate the drumstick and the thigh, then the thigh and the back meat.

Next, cut off the wings.

Cut through the skin where the wing is attached to the breast. Pull until the wing comes out of its socket and slice off the wing.

To carve the breast,

slice parallel to the bone, making thin, vertical slices, and remove them from the ribs of the carcass.