1. Place the turkey on a board or platter. Make sure to catch all of the juices.
2. Separate the leg and thigh from the breast by cutting through he skin that connects the two until you reach the joint. Cut through it to remove the leg.
3. Try to remove the breast meat in one piece. Start at the center line and slice down one side as close to the breast bone as possible. Slip the knife under the breast meat and remove it from the carcass.
4. Now you can easily slice the breast meat for serving. Just thinly slice the meat the transfer to your serving dish.
5. Separate the thigh from the leg (drumstick) and place them on the platter. Detach the wing and transfer it to the platter.
6. Now repeat for the other side.
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