spatchcock turkey
 

anyone ever done one?? how long at about 225??

A brethren just posted a video about spatchcocked turkey.
http://www.bbq-brethren.com/forum/sh...opdaddy+turkey

Is he still a member?:icon_cool

I think he still lurks around here from time to time!:lol:

I hear tale he placed a $300 digital camera into the smoke chamber to get a good shot of 200 smoking Chilis from the vantage of the smoker looking out.

I mean I am sure everyone has wondered what it would look like if they were a pork butt looking at the pitmaster from the pit right? Everyone else thinks that way, right?

All for the art of BBQ.

I hear his firebox is so big he can also place that same camera in it while there's a fire on the other side thereby getting an internal shot of the firebox when it was closed. It was in there a good 20 seconds.

This is what I hear.

I never heard that one before. Pretty bold I dare say.

does it say private video for anyone?

Yes, video is set to private for some reason.

http://www.bbq-brethren.com/forum/sh...ad.php?t=94613

Lots here to read!

dead link for me

I heard that when said Bar B Que master placed said camera in said large firebox adult beverages where involved, just sayin!

a friend of mine gave me a gigantic turkey one day. I had no intention of dealing with the whole bird, so I cut it in half and roasted it. It was done pretty quick and came out wayyyy better than I expected. cooked at fairly standard oven temps perhaps even a bit hotter (In general I like doing poultry relatively hot and fast) and it was done in an hour.. maybe less. I figured smaller turkey you could spatchcock, and wondered why nobody had tried this before. this http://video.nytimes.com/video/2008/...5-minutes.html confirmed that I wasn't crazy. btw you guys should check his stuff out... overall good simple stuff.

I do it all of the time. I spachcock it (reverse) then roast it over an open fire.

Baste it towards the end with butter garlic, and rosemary. Freakin fantastic.

That is also how we do it on TG.

I've never spatchcocked one before but have quartered them and grilled, just like a chicken. This was on a gasser (pre-smoker days). I would definatly try one spatchcocked. How bad could it be? :cool: