Nice article in todays Times food section (http://www.nytimes.com/2007/11/21/din...) about carving the bird. I was surprised and pleased to see that we already use the method they describe (no, we're not butchers!). We always carve in the kitchen and then arrange everything back into a turkey shape on a beautiful platter. We carve off all the parts whole and then cut them into serving sizes - the breast, especially, is unbeatable this way. The job goes to my husband, who relishes it (great knife skills!). We have a beautiful carving set that belonged to my great grandparents, but it usually gets abandonded for a nice, sharp contemporary slicing knife out of our block.
What do you do? Whose job is it at your house?