• Let roast turkey rest for 30-45 minutes after it comes out of the oven before carving. This allows the juices to redistribute throughout the meat. If you trussed the turkey, remove the string.

Remove Thighs and Legs

• Slice through the skin and meat between the breast and leg and pull the leg away from the breast to expose the joint that connects them. (You may hear a "pop" sound.) Cut around the joint to remove the leg and thigh from the bird. Repeat on the other side; set thighs/legs aside. (As you carve, you can cover the removed meat with foil to keep it warm.)

Remove Breasts

• Find the bone that runs down the center of the bird, between the breasts. Slice through the skin and down as close to the breast bone as possible on each side to remove the breasts, cutting away as much breast meat as possible. Set breasts aside.

Remove Wings

• Pull the wing away from the bird and cut through the joint to remove the wing. Repeat on the other side. Cut off the wing tips.

Slice the Meat & Arrange on Platter

• Place the thigh/leg skin side down on the cutting board and find the joint that connects them. Cut through the joint to separate the thigh and drumstick. Keep drumstick whole. Cut the thigh meat off of the bone and slice.
• Slice each breast against the grain, being careful to keep the skin on the meat.
• Arrange the meat on a serving platter, making the breasts and drumsticks the centerpiece and filling in with the smaller pieces. Garnish with fresh herbs and lemon wedges. Then serve while it's warm!