Remove the legs. Keeping the turkey breast side up, use a chef’s knife to slice through the skin between the leg and the breast to expose the hip joint. Pull the leg quarters away from the breast, then carefully cut through the now-exposed joint. There’s a joint that runs between the drumstick and thigh. Cut through that joint on each leg quarter. You may choose to cut slices off from the thigh and leave the drumstick whole.

Remove the wings. Working on one side at a time, pull the wing away from the rest of the breast and cut through the joint between the wing and breast bone. Split the wings. Similar to the leg quarters, find the joint that connects the drumette and wingette and cut through that joint. These wing pieces can be served.

Remove the breasts. Carve each split breast off in one piece by running your knife along the curvature of the breastbone. Follow your knife along the breast plate, and continue cutting until each breast is off. Use a sharp chef’s knife to slice the breast meat crosswise, holding the skin in place so that each piece gets a little bit of skin on it. Place on a platter and serve.