"hahabogus" > wrote in message
...
> I'm Spatchcocking a turkey for the first time for me and my gas grill.
I've
> made up a decent tasting Apple BBQ finishing sauce (also another first),
> usually my Sauce attempts are less than mediocre.
>
>
> Any tips for a spatchcock virgin?
>

Let the bird sit in the fridge so the skin dries off any excess water. It
will crisp up mo betta. I use a Kamado so I put a pizza stone between the
coals and the bird. Just me, I prefer unsinged meat. Enjoy, it's a good
looking way to cook up a bird.

Jack Ave