Spatchcocking a turkey!

[CaptJack]

Dee, since the dark meat needs to get to 175° and the breasts need to be 160°~165°
is why I think the dark meat should be on top.
it's the same reason I always cook whole chickens legs up in the SRG
if I was cooking a turkey in the SRG it would be legs up too
plus the dark meat renders it's fat over the breasts 

[CaptJack]

here's another version / video on taking the bird apart to roast it faster
http://faithtap.com/2109/how-to-cook-a-turkey-fast/?d=1

[deestafford]

Jack, That video is excellent.  I'm going to cut my turkey up that way and do it in the SRG after brining, injecting and rubbing.  Thanks, Dee

[RAD]

Hold your ground Rad!

I would but I don't have a any ground to hold 

[Las Vegan Cajun]

here's another version / video on taking the bird apart to roast it faster
http://faithtap.com/2109/how-to-cook-a-turkey-fast/?d=1

Looks great, may have to do that and cook it on the pellet grill.