I never knew this:
*A turkey should never be carved until it has been out of the oven at least 30 minutes. This permits the inner cooking to subside and the internal meat juices to stop running. Once the meat sets, it's easier to carve clean, neat slices.*
Many years ago I received as a gift a set of carving knives. They are as sharp as a razor blade and they effortlessly slice through the meat with only fingertip pressure. I became curious when I read the above fact about waiting to carve for such a period of time. 15 minutes has been the case when I have prepared the bird.