Hold the turkey steady with the fork. Use a knife to slice through the skin between the drumstick and breast.

Using a paper towel, hold the drumstick with your hand and bend the drumstick up at the “knee joint.” It should be fairly loose and may come off without the help of the knife. If not, use knife to loosen. Place drumstick on the platter and repeat, starting with step 1, on the other one.

Hold the turkey in place with the fork. Use the knife to cut the thigh away from the body at the hip joint. You may need to use the tip of the knife to loosen that joint and work the thigh meat off. Transfer to the carving board. Repeat with the other thigh. Leave the thighs whole, or carve the meat from the bones and transfer the meat to the platter.

Find the breast bone. This is the large bone that runs down the middle of the bird, the length of the turkey breast. Using a long flexible, knife, cut down one side of the breast bone from the neck to the open end of the body cavity, staying as close to the bone as possible. This might take a few cuts.

Now make another long cut at the bottom of the rib cage, starting near the wing joint to end of the bird.

Cut the breast meat in a single piece away from the rib cage and transfer it to the carving board. Trim any meat that might have been left on breast bone. Repeat with the other side starting with step 4.

It is best to keep the wings in place to this point because they help stabilize the bird and keep it from rolling. Use the tip of the knife to sever each wing at its shoulder joint. Keep the wings whole, or chop each at the first joint (that was closest to the shoulder) to make two pieces.

Now cut each large breast portion crosswise into ½-inch slices and place on platter.

Position all meat on platter and serve!