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Use a sharp carving knife. Remove both legs by slicing across where the thigh meets the body. Cut through the leg joints to remove the drumsticks. Remove the wings from the top of the turkey. Cut away the breast meat to make two complete halves. Make several slices through each of the breasts. Remove the hip and thigh bones from the thighs. Arrange the different meat pieces on your platter.

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Choose a knife that’s designed especially for carving meat. This will make it easier to make the cuts, and it’ll actually help you avoid injury. Cut right through the thigh bones. You may need to exert some pressure to make these cuts. You can now separate the drumsticks from the thighs. Find the leg joints by wiggling the drumsticks back and forth. Make decisive cuts right through the joints. Lift the wings from their position at the tops of the breasts and wiggle them to find the ball joints. Work your knife through these joints one at a time. You can either leave the wings whole or make them into smaller, more manageable portions. To cut them up, slice through the middle joints of the wings. Put your hand on top of one breast to grip it firmly. Using your other hand, make a cut from the top to the bottom of the bird. This cut should follow the contour of the keel bone. Work your knife underneath the breast so you can slowly lift it away from the bird in one piece. Repeat to remove the other breast. Angle your knife so you can make your cuts at a slant, giving you better slices. Once you’ve cut both breasts, place these perfectly-cut servings on a warm platter! Warm your platter by putting it in the oven on its lowest setting, which is usually 150 °F (66 °C), for about 5 minutes. Flip over the thighs so the bones are exposed (the skin side should be face down). Lift the flat hip bones on the sides of the thighs and move them back and forth until you can pry them off the bird. Next, cut along both sides of the thigh bones with your knife so that you can remove the bones from the meat. Slice through this boneless thigh meat to give your guests easy-to-eat portions. You can save all of these bones, along with the entire turkey carcass, to make soup. Place the slices of breast meat on one side of the platter and the sliced-up thigh meat on the other. This will allow your guests to easily choose between white and dark meat. Then, lay the wings on the outer edges of the platter. Finally, place the two drumsticks in the middle of the platter, facing in opposite directions.  If necessary, you can layer the different types of meat on top of each other a bit to make them all fit on the platter. To make your platter extra spectacular, put down a bed of crisp leafy greens before you lay down the meat. Once your meat is added, create a fall-themed border of ruby-red apples, sprigs of rosemary, and mini-pumpkins.