Thaw the turkey completely in the refrigerator
Remove giblets and neck from the turkey cavity
Pat the turkey dry with paper towels
Let the turkey rest before carving (about 15–30 minutes)
Remove the legs by cutting through the skin at the joint and pulling the leg away, then slicing along the joint to separate
Separate the drumstick and thigh by finding the joint and cutting through it
Remove the wings by pulling the wing away and cutting through the joint
Make a cut along one side of the breastbone to free the breast meat
Slice the breast meat across the grain into even slices
Repeat on the other side of the breastbone
Carve the thigh meat by slicing along the bone and cutting into portions
Arrange slices on a platter
Spoon pan juices over the carved turkey as desired
Keep carved turkey covered and refrigerate leftovers promptly