Here's Part 2 of Do You Know How to Carve a Turkey Part 2, courtesy of Martha Stewart.
Step 6: Slice Thigh Meat
Slice the thigh meat from the bone (the dark meat should be tender from resting in the juices).
Step 7: Slice Breast
Place the knife horizontally at the bottom curve of the bird's breast, and slice in toward the rib cage to create a "guide cut." Then make a slice from the top down alongside the rib cage. Be sure to cut carefully.
Step 8: Create Slices
Cut vertically through the breast meat to create medallion slices, being careful to preserve some of the skin on each slice. Repeat steps 6 and 7 on the other side of the breast.
Place the knife at the first wing joint; insert the knifepoint, and twist it to sever the wing. Repeat with the other wing.
Here's some deliciousness for you to look forward to: