Your turkey is fresh out of the oven and looks and smells delicious, but try to restrain yourself from carving it immediately. Letting it rest for 20 to 30 minutes before cutting into it will prevent all the hot juices from flowing everywhere and will simplify your carving job. You're also less likely to burn yourself in the process.
When you're ready to begin carving, make sure the turkey is breast side up, with the legs pointing away from you. Keep it steady with your carving fork, and use a sharp carving knife to remove any string binding the turkey together.