hmmm, looks interesting. I think I might try that.
The butterfly technique works to even the thickness of the meat, to help eliminate dry portions.
With a standard bake, cooking time is dramatically increased to make up for the varying thicknesses encountered by the inherent shape of the turkey. If all of the turkey is fully heated to a safe temperature, relatively dry portions are inevitable.
We have been using this technique for years and have had literally perfect results every time. It is far quicker, tastes better, and is safer than anything we have yet encountered. I would never go back.
Make sure you use your thermometer to carefully check the meat in several spots before pulling the bird from the oven. We have found that time varies dramatically with even smallish changes in weight.
The dressing is great and has been a hit even with people (like myself) that generally dislike the stuff.
