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For best results, let the bird rest, covered with foil on a cutting board for 15 minutes after removing it from the oven. Use the carving fork to steady the turkey, but take care to avoid stabbing the bird, causing a juice run-off.
Arrange the turkey with drumsticks closest to you before carving. Slice through the thigh at the point where it meets the breast. Press the leg down away from the body; cut through the joint to separate. Cut through the leg and thigh joint. Repeat with the wings.
Make a horizontal cut at the base of the breast just above the wing and thigh joints. Starting at the breastbone, carve thin slices of breast meat down to the base cut.