These days there are more online videos demonstrating how to carve a turkey than you can shake a stick at. I got to know the San Francisco Chronicle's Olivia Wu a bit when I attended Taste3 earlier this year, so I'm favorably biased toward her demonstration (above) of how to properly check the temperature of your turkey, and two different carving techniques. Wu's technique is similar to what today's New York Times calls the butcher's method.