Let the turkey rest at room temperature before cutting for approximately 20-30 minutes. This will make sure that the turkey is juicy and to cool off slightly so that you can easily cut it (don’t skip this step).

Pull the legs of the turkey back and away from the body of the turkey and pull until you hear the thigh bones pop on the turkey. Cut the legs (thighs and drumsticks) off of the turkey at the point in which they connect to the turkey breasts.  Place them on a platter.

Cut down both sides of the breast bones on the turkey to remove each of the turkey breasts off of the turkey.  Place the turkey breasts on the platter.

Remove the wings off of the turkey by pudding them away from the center and use your knife to cut them off at the joint.  There is not a ton of meat on the wings so set aside.

Remove the turkey carcass off of the cutting board.  You can save it for later or place it back in the roasting pan for now.

Place each of the thighs and drumsticks set back onto the cutter board. Pull them each apart at the joint so that you have 2 pieces, the thigh and drumsticks.

Slice the turkey off around the thighs by cutting around the thigh bone and slice the remaining turkey.  Return the sliced turkey back to the platter.  Leave the drumsticks whole and return them back to the serving platter as well.

Place the turkey breasts on your cutting board with the skin up and slice against the grain, cut the turkey into approximately 1/4 inch thick slices.  Return this sliced turkey breast back to the serving platter.

Then your turkey is ready to serve and enjoy!