Simple steps to serving success.

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Place turkey breast side up on large cutting board.

With a sharp carving knife, slice through the skin between the leg and breast.

With a sharp carving knife, slice through the skin between the leg and breast.

Cut through the hip joint and remove leg. Repeat with other leg.

Separate thighs from drumsticks by holding a leg in both hands and bending to crack joint. Cut through joint. Slice meat from drumstick and thigh.

Remove wings by bending back and cutting through joint at breast. Cut tips from wings at joints if desired.

Make a horizontal slice above wing, cutting all the way through to the bones of cavity. This will help into keep breast slices separate evenly.

Cut breast meat into thin slices.

Reserve carcass for stock.