IMO, leave the bird whole until you get to the table. present. get your ohhhs and ahhhs. Once things are ready for business. Carve off the legs and thighs, trim the wings, make a deep cut along the bottom of what is essentially the back bone, and then from the top plunge the knife along the breast bone, let the knife then follow the breast bone, cutting a distinct lobe. Repeat on the other side. From there, you can slice nice cuts of white meat, uniform cuts, and serve accordingly.
For Dark meat, if you know your way around a chicken, then think of the turkey as a big ass chicken. There is really nothing to it with the dark meat.
If you can break down a chicken, you can break down a turkey.
if you want to make it classy... leave the bird whole, run a long slice along the back(the bottom), and slice from the top(of the breast plate)down to the bottom, hoping for a single slice. But, remember you are then going with the grain, and it will be a little more dry, and more tough.
Use a straight edge knife! A serrated knife is a saw, not a slicer. Slice the bird when and where it is comfortable with you.
If you want a showpiece, do as mentioned. Present it. Stuff the cavity with a bouquet of herbs and other stuff no one will eat, but it looks good.
unless you REALLY know how to carve a bird, don't worry about the "wow" factor. I understand you are trying to be the best host in the world, but do it, and do it how you are comfortable. If you want to present a whole bird, and have it carved properly, then you need to bank on feeding everyone, or hoping that they know how to carve a bird too. Keep it simple. there is enough stress on Thanksgiving.
What the video doesn't show: if you carve along the bottom, it gives a cut for the breast slices to fall from. Just makes for a cleaner cut.