1-Preheat your oven: Begin by preheating your oven to 350°F (175°C) and patting the turkey dry with paper towels to ensure even cooking. Rub olive oil evenly over the turkey skin and season it with salt, pepper, garlic, and rosemary for that tasty base. Place the turkey breast side up on a roasting rack in a roasting pan, and insert a meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone.

2-Roast the turkey: Roast the turkey for about 13 minutes per pound until the thermometer hits 165°F (74°C), basting every 30 minutes with the pan juices to keep it moist. Once done, let the turkey rest for 20 minutes this step locks in the juices and makes carving easier. Now, for the carving: Start with a cutting board that has a juice well to catch drippings, and use a carving fork to steady the bird.

3-Remove the drumstick: First, remove the drumstick by pulling it away from the body and slicing through the skin and meat around the joint until it detaches; the joint may pop out with some force if needed. Next, remove the wing the same way pull it away, slice around the joint, and detach it cleanly.

4-Carve the breast: For the breast, pull the thigh away and position your knife parallel to and just above the thigh on the breast. Slice into the breast above the ribs until you reach the breastbone, then cut vertical slices down to create even pieces.

5-Remove and slice the thigh: Remove the thigh by slicing the connecting meat until the joint is exposed, then detach it; you can slice the thigh meat or keep it whole.

6-Locate the oyster: Locate the oyster, a small, round piece of meat on the turkey’s body, and carefully separate it as it’s a prized portion. Repeat the process on the other side, and remember to pull the joints away before cutting for easier carving. All in all, carving takes about 10 to 15 minutes, so take your time for those clean, elegant slices.

7-Tips to keep in mind: Tips to keep in mind include using a sharp knife and going slow to avoid mishaps.