Having Problems Understanding This Recipe

[barry1010]

https://www.sainsburysmagazine.co.uk/recipes/mains/rolled-turkey-breast-with-rosemary-and-cranberry-stuffing

Stage 1. "Put the turkey breast skin-side down on a chopping board and cut down the centre, opening it out like a book, making sure both sides are still attached. Then cut each side to butterfly the meat out, again making sure the pieces remain attached."

If I cut my turkey breast down the middle, what will the two sides be attached to? 

[Old_Geezer]

A book is usually attached at the spine. Does that imply you don't cut all the way through ?

[bookbinder]

They will be attached to the skin, which you have carefully not cut right through.

[Old_Geezer]

Yeah, you seem to need to try to make a single wide piece. I reckon vertical cut down centre, part way, then horizontal from centre to side, again part way, and flatten out.

 

But I could be wrong.

[1581960]

&ab_channel=MarthaStewart

Perhaps like this without removing the skin.

 

[barry1010]

Got it, I think.  So it should be cut part way through down the middle, then across each side from the middle to almost the edge. Open out.  I would then be inclined to flatten it a bit with a rolling pin (tapping not rolling).

Thanks both.

[barry1010]

1581960, Martha agrees with me about the flattening.  I'll wrap mine in bacon, I think. 

Tom Kerridge tops his with pork scratchings.  I love pork scratchings, but not on my dinner