Arrange the turkey, breast side up, on a cutting board. Begin carving the turkey by removing each leg. Cut the skin between the thigh and breast then use a large knife to press the thigh outward to find the hip joint. Slice down through the joint to remove the leg. You can also grasp the leg, and twist it at the joint to remove it. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick.
You can choose to leave the drumsticks whole, or carve them, by slicing off four thick slices of meat, one from each side around the drumstick. To slice the thigh, place it flat side down on the cutting board. Cut slices parallel to the bone and slice off the meat.
Remove the wings before the breast is carved. Slice diagonally down through the bottom edge of the breast toward the wing. Press the wing out to find the shoulder joint. Cut through the joint and remove the wing.
Carve the breast meat parallel to the breastbone, slicing diagonally through the meat. Continue until you have carved all the meat on one side and enjoy!