I'm new here. I used to cook quite a bit (strictly home cooking). More recently, I've got out of the habit, but want to get back into it.
Last year a friend and I were travelling in the USA (I'm from the UK), and stayed briefly in San Francisco with some folks at Thanksgiving. They cooked a turkey in a very unusual way, and it was far and away the most juicy, tender, succulent turkey we've ever had. Now I want to cook it myself, but I can't get hold of these folks to get the recipe from them.
The key to this recipe was that the turkey had somehow been split (I suppose either breast bone or spine was cut or sawn, I don't recall) so that the whole bird could be opened up and pressed out flat. With the turkey spread flat like this, it required far less roasting time - I think about one third of the normal time. This seemed to be the reason why it was so tender and moist.
Has anyone heard of this technique, and can they tell me the method in detail? I have been volunteered to do the cooking for a Thanksgiving for 6 or 8 people in two weeks time, by way of remembering our travels and our excellent American hosts, so I really want to get this right!