Slice the breast on the diagonal into quarter-inch-thick pieces. Using your knife like a spatula, pick up the entire breast and place it on a serving platter. Repeat the process for the other half of the breast. Then arrange the breast meat, wings, thighs, and legs on a platter, and decorate with roasted vegetables or your favorite garnish.
The result: A well-prepared turkey that's ready to serve, with no unsightly carcass cluttering the table.