Use a straight-edged, sharpened knife for easier carving. Place a knife between drumstick/thigh and body of the turkey, and cut through skin to joint. Remove entire leg by pulling out and back, using the point of the knife to disjoin it. Separate the thigh and drumstick at the joint.
Insert fork in upper wing to steady turkey. Make a long horizontal cut above wing joint through to body frame. Wing may be disjointed from body, if desired.
Slice straight down with an even stroke, beginning halfway up the breast. When knife reaches the cut above the wing joint, slice should fall free on its own.
Continue to slice breast meat easily by starting the cut at a higher point each time.