To carve a roast chicken, duck, or turkey, transfer it to a cutting board with a carving fork. Remove any toothpicks or twine, if necessary. Then remove the drumsticks by slicing between the drumstick and the breast. Repeat on the other side.
To remove the breasts, cut along the backbone from front to back, and remove one breast at a time. Slice along the front of the breast to loosen it from the roast. It should come off rather easily.
If necessary, remove and transfer the filling to a bowl for serving.
Remove any remaining meat with your hands. Serve and enjoy!