The right tools and the right timing make carving your Thanksgiving turkey a snap. RELATED LINKS VIDEO: How to Carve a Turkey

The turkey is the focal point of your Thanksgiving meal, so you want to take special care with how you present it. Most people get a bit intimidated about the process of carving, but with these suggestions from a master chef, carving a turkey to perfection is simple. Simply start out with the right tools and take it step-by-step.

When Sam Marvin turned 20, he packed his bags for Paris and enrolled in Le Cordon Bleu, where his journey as a professional chef began in earnest. Now, with considerable seasoning, the 39-year-old chef has signed on as Executive Chef of L.A.'s illustrious Le Dôme. The Sunset Boulevard institution has been one of L.A.'s most celebrated restaurants for nearly three decades.

• Let turkey rest 30 minutes. The most important thing to remember is to allow your turkey to rest at least 30 minutes after it comes out of the oven. This allows the juices to redistribute in the bird. If you cut it immediately, you could end up with a dry
  turkey.
  
• Start out with a clean surface and sharp knife. A nice clean cutting board and a very sharp knife are the key tools to start the process of carving.
  
• Remove the parts first. Take off the wings first, legs and thighs second. This will allow you easy access to the breasts so you can remove them for carving.
  
• Remove all parts before carving. Don't carve the turkey off the carcass. Rather, cut the breast off the carcass as a whole, then carve it on the board. This will help you get a much cleaner cut.