Let the turkey rest 20 to 30 minutes after roasting
Place the turkey on a large cutting board
Remove the legs by cutting through the skin between the leg and body
Pull each leg away from the body and cut through the joint
Separate the drumsticks from the thighs at the joint
Remove the wings by cutting through the joints
Cut along one side of the breastbone to remove one breast half
Slice the breast meat against the grain into even slices
Slice the thigh meat against the grain
Slice the drumsticks if desired
Arrange the slices on a serving platter