Cook your turkey flat.

put a defrosted bird on breast side down. With good kitchen shears cut from the vent up to where the neck used to be on both sides of the backbone and remove it. Pry it open a bit. Flip the bird over. Put your left had against the bird's breast bone and with your right had give the breast bone a hard push towards your left until the bone breaks. Push down on the breast and flatten the turkey. Remove the legs and thighs. Oil and season the three turkey parts as you wish and lay them in a large roasting pan on a bed of celery, onion and carrot with a few whole garlic cloves scattered around and some sprigs of fresh rosemary, thyme and sage.
Roast in a preheated 350 degree oven. An 18 pound bird will cook in about an hour and a half this way.

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