The Land of "Ahhs": Cut it up right, and your carved turkey will be as beautiful as the whole bird.
This Thanksgiving, my brother, who flew out from Buckeye country with his Bonnie bride, worked alone and in private as he cut up the bird. Lucky for me, he had just watched a Food Network segment that recommended removing the two whole breasts and then carving them against the grain. (Alas, table-side carvers can only carve with the grain.) The technique produces uniform-sized slices, a more tender bite, equal sharing of that crispy skin and a presentation that would make Rockwell proud.
This tutorial video from the LA Times shows Russ Parsons carving the bird in the same style that my brother learned from the Food Network. (The video is embedded at the end of this post. Sorry I wasn't able to insert it here.)
Now I just need to figure out a way to lure him out to LA for an al fresco Thanksgiving every year. I think the key may be that "al fresco" part.