Thanksgiving is known for its endless pickling methods, divisive side dishes, and quarrelsome family members. It’s no wonder hosting can be stressful. Unless you’ve got The Right Stuffing, that is. This series is dedicated to all things Thanksgiving and will help you create dishes that will make it to your table year after year, even if it can’t help you manage your family members.

Once you’ve finally roasted that turkey to crispy skin and golden brown perfection, it’s easy to pat yourself on the back. Your family might even congratulate you on your amazing success, as they should, but don’t get too comfortable yet. There’s one more important task ahead of you: carving. Despite what the movies may have told you, you’re better off carving it in the kitchen and serving it up, especially if it’s your first time. From cutting board to serving platter, here’s a guide on how to do it.

Carving a turkey is not an activity you should do in front of polite company. For the best presentation, carve the bird in the kitchen where you have some space, all your tools at your disposal, and you can do it slowly and safely without the pressure of prying eyes.

First, whether it’s your first or 40th time making the Thanksgiving turkey, I’m a firm believer in letting everyone see the bird before you carve it. When the turkey comes out of the oven, let it rest for at least 20 minutes (10 pounds or smaller) and up to 40 minutes for larger birds. During this time, anyone who lingers in the kitchen will stop by and compliment you.