STEP ONE: Place turkey on a cutting board or steady work surface. Before carving, remove the stuffing from neck and body and transfer to a serving bowl.

STEP TWO: Hold the end of the drumstick and cut through the skin between the body and thigh until you reach the joint. Pull the drumstick/thigh away from the body and disjoint it using the tip of your knife for leverage. Repeat with opposite drumstick.

STEP THREE: Hold the wing steady with a large fork and make a long slice above the joint to remove the wing. Repeat on opposite side. Continue holding turkey in place with fork, position your knife halfway up the breast and slice straight down. Continue slicing the breast meat by placing your knife slightly higher up the breast with each cut. Repeat on opposite side.