With the neck of the turkey facing you, run a sharp knife across the middle of the breasts, at the breast plate. Then run the knife along the skin between the legs and the breast meat to separate.

Remove the breasts by slicing the knife down each one, following the wishbone and the breastplate, to the drumstick. The breasts should fall off or easily pull off from here.

Remove the legs by pressing them down to your cutting board and using the tip of your knife to press through the socket and then pull the legs off.

Use your knife to cut around any skin to remove the wings.

Slice the breasts on the cutting board to desired thickness against the grain and place on a platter.

Place the leg/thigh skin side down and cut along the natural seam that separates the joints. Use the tip of your knife to cut away the meat alongside the thigh bone and remove the thigh bone, keeping the thigh meat intact.

Slice the thigh meat on the cutting board to desired thickness against the grain and transfer to the platter. Transfer the drumstick to the serving platter.

Cut the wings along the natural seam that separates the wing tip and the drumette. Transfer to the platter.

Use your knife to cut any meat remaining on the turkey and add to the platter.