Carving Knife

[JimM169]

Thinking of treating myself to a new carving knife this Xmas but don't know whether to go for a serrated or straight edge. Guessing serrated would be better for the red meats but would it be too aggressive for a chicken/turkey? I've got a few Global knives already but would rather get the right tool for the job than worry about them all matching so open to suggestions for other makes.