Check out some tips on carving a bird with real finesse. After cooking, be sure to let the turkey rest for 20 to 40 minutes to let the juices distribute themselves. As impressive as they may be, chef’s knives aren’t necessarily the best tool for the turkey carving job. Some people prefer a carving knife or a boning knife to maneuver around a turkey’s many corners. The wings should be the last item on your turkey agenda, as they serve as braces to keep the turkey in place while carving.