Unwrap your turkey, remove bag and neck from inside and discard those (unless you want to save them and use them for gravy etc. separately).
Preheat your oven to 400 degrees. Put your turkey on a cutting board and take out your kitchen scissors.
Cut the wings off where the bones attach so they come off clean and in one piece. Lay them on your sheet pan.
Leave the leg/thigh together and cut off those 2 pieces, lay them on your sheet pan making sure to not overlap any pcs.
Use your kitchen scissors to remove the bottom half of the chest cavity leaving the top half with the 2 breasts in tact.
With the 2 turkey breasts facing up put the palm of your hand in between the two and press down breaking down the bone between the two so it lays as flat as possible.
Lay this piece on your large baking sheet, arrange so there is no overlapping.
Use olive oil to rub all over the top skin of each piece, then sprinkle with salt and pepper (and/or any turkey seasonings you'd normally use when cooking it whole).
Put your sheet pan turkey in the oven, on the middle rack at 400 degrees for 30 minutes.
Then decrease the temperature to 350 degrees and use a spoon or baster to baste your turkey pieces using the juices collected at the bottom of your sheet pan.
Bake for an additional 25-30 minutes or until skin is as brown/crispy as you desire and when taken out and thermometer is pushed into the middle of a thigh, and then the middle of a breast it is at at least 165 degrees. (for a 10 pound turkey - if your bird is larger then check it every 15 minutes and take out when skin is crispy and internal temp reaches 165 degrees)
Allow to rest on the sheet pan for at least 25 minutes before carving to stay as moist as possible. Carve and enjoy!