Let the turkey rest for 20 minutes before carving, to seal in its juices.

Remove the leg and thigh from the breast by finding the crevice between the leg and the breast. Use your knife to slice through that crevice. You’ll feel some resistance once you hit the ball joint. Cut right through the ball joint to the bottom of the thigh.

Now that the leg and thigh have been detached from the rest, cut and separate the leg from the thigh.

If you’d like to slice the thigh meat, you can easily find the bone with your fingers and pull out the thigh bone. Slice the meat.

Repeat steps 2-4 for the other leg and thigh.

The breast bone is right in the center of the turkey. It separates the two breasts. Locate the bone and cut alongside the bone, carving out the entire breast in one piece.

Repeat step 6 for the other breast.

Slice breasts against the natural grain of the turkey; the lines in the turkey meat go in one direction, so cut perpendicular to those lines.

Use your hands and the knife to pull off the wings.

Serve on a big platter, or skip right to the turkey sandwiches!