Let the spatchcock turkey rest for 15 to 30 minutes after roasting
Transfer the turkey to a cutting board with the breast side up
Remove any twine or leg ties if present
Cut off the legs by slicing through the skin between the breast and thigh
Separate each drumstick from each thigh by cutting through the joint
Slice the thighs into serving pieces if desired
Remove each wing by cutting through the joint where it meets the breast
Slice along one side of the breastbone to remove one breast half
Slice along the other side of the breastbone to remove the other breast half
Cut each breast half crosswise into even slices
Arrange the carved meat on a platter
Serve the dark meat, white meat, and wings separately or mixed together