Let the turkey rest for 20 to 30 minutes after roasting
Place the turkey on a large cutting board with a moat or rim to catch juices
Remove the twine if the turkey is tied
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 to detach it
Separate the drumstick from the thigh by cutting through the joint
Remove the wings by cutting through the joints where they meet the body
Locate the breastbone and make a long cut along one side of the breastbone
Slice down along the rib cage to remove one breast half
Repeat on the other side to remove the second breast half
Place each breast half skin-side up and slice crosswise into even pieces
Slice the thigh meat against the grain into serving pieces
Arrange the carved meat on a platter and serve