What it sounds like to me is these restaurants are purchasing de-boned birds (white meat-only). Many outfits do this...including to my absolute certainty based on personal Turkey-Day experience; Ritz-Carlton, Four Seasons, and The Breakers.
When a restaurant anticipates serving several hundred turkey dinners, it is cost/space/time prohibitave to use whole birds. They pay a premium to obtain these turkeys that have had all of the un-needed parts removed. The boneless 100% real turkey is typically seared and slow cooked for optimum tenderness and flavor at the restaurant, carved then served.
I think this is more a situation for Lopez and Glenview that some people think turkey should be dry and crusty... that is how it turns out for them at home or their parents prepared it that way, who knows. JMHO
