1. Remove the turkey from the oven and let it rest for 20 to 30 minutes to allow juices to evenly redistribute themselves, creating moist, tender meat.
2. Start with the leg. Cut along the natural seam between the thigh and breast to expose the flesh underneath. Work the knife straight down, holding your hand at the knuckle end of the drumstick and gently pulling the leg away from the body as you work. You’ll eventually reach the ball joint. Put your knife down, then hold the breast firmly with one hand and with the other holding the drumstick, pull it away from the body, rotating your wrist. The joint should pop. Cut through the joint and the body to sever the thigh and drumstick in one piece. Move this to the pot (you’ll carve it once the whole turkey is broken down). Repeat with the remaining thigh and drumstick.