Let the turkey rest 20 to 30 minutes after roasting
Remove the legs by cutting through the skin between the breast and thigh
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 joint where they meet the body
Slice along one side of the breastbone to remove each breast half
Place each breast half skin-side up on a cutting board
Slice the breast meat crosswise into even slices
Slice the thigh and drumstick meat against the grain
Arrange the carved meat on a serving platter
Serve the carved turkey immediately