Start by carving one side at a time for the best results.
Place the turkey on a large cutting board with the cavity facing you.
Be sure to let your turkey rest for 30 minutes to an hour before carving.
First, remove the leg but cutting down in between the left and the body of the turkey until you see the joint. Carefully bend the leg at the joint until the two bones separate.
Remove the wing the same way.
Remove the breast by cutting along the breast bone and then making a separate cut along the bottom of the breast to remove the whole breast in one piece.
Lay the turkey breast on a cutting board and slice.
Repeat with the opposite side.
Serve immediately or cover and store in a warm oven.