Frog turkey - Interesting Technique

[Old Glory]

The FOGO guy made a video about this alternative to spatchcocking the bird. Might try it on a chicken.

https://www.youtube.com/watch?v=Y4bvwFIKmJc

[rickgregory]

Ok that's interesting. Not sure I buy that the backbone adds flavor but regardless it's a cool alternative to spatchcocking

[HawkerXP]

So, spatchcocking one didn't make it look enough like a chicken that didn't make it across the road. So now they want it to look like a frog who didn't make it across the road.

[Steve R.]

Like someone was really bad at the old Frogger video game. 🎮

[GolfGeezer]

I can’t find it, but isn’t there a post about this idea for splitting a turkey this way from last year? Maybe one of our sleuths can locate it?

Edit: Found this. It is close to what I recall the post here was about:

https://www.thekitchn.com/how-to-grill-a-spatchcocked-turkey-cooking-lessons-from-the-kitchn-212710

[ItsAllGoneToTheDogs]

I actually like that, a lot cleaner than spatchcock and also a great option for those without reliable poultry shears. Only downside is how much more space it takes

[Old Glory]

Yes it makes it much longer. In the link GolfGeezer posted they split it into two pieces. This is similar to what Meathead suggests because the meat/parts cook differently.

[realdocBBQ]

Yeah I don't see the benefit, really. I think it looks weird, looks more 'unnatural' than the spatchcock. To each his or her own, but it makes it twice as long, it seems like.

I think I'll stick with regular spatchcocking. I bought a 20lb bird this year, if I did it this way, that thing'd be as long as my German shepherd! lol

[ItsAllGoneToTheDogs]

serve it on a giant lily pad, you'll be the talk of thanksgiving for decades to come

[hoovarmin]

Iteresting idea. Seems much easier to do. But it requires a lot more area on the grill grates, and the idea that the backbone adds flavor is kooky, so I'm sticking with spatchcock.

[WayneT]

I became a believer in spatchcocked turkey last Thanksgiving so I’ll stick with that method for the time being. Like other posters, I’m also skeptical about the claim that the backbone adds [detectable] flavor.

[Steve R.]

Right? How does the backbone add flavor to the breast when it is laid open like that?

[Uncle Bob]

Who in the world would do such a thing to a bird.............................

[bbqLuv]

WOW, again, WOW!!!

[Old Glory]

So is that your go to method? Better than spatchcock?

[Uncle Bob]

Old Glory, I'm not much on "go to", if a method works, it works. I'll still rotisserie, "normal" spatchcock, this, or section.....probably driven by my mood at the time, and presentation preference. This method is a space hog if you only have small equipment, but it's a bunch of fun for the reactions it draws from folks unfamiliar with the method.

[RiverJeff]

I'm with Wayne spatchcocked is the only way for me!

[bbqLuv]

@Old Glory a big thank you
Keep up the good posts.

[Thunder77]

Pretty cool. Might try that with a chicken.

[CHNeal]

Turns out I have been doing spatchcock all wrong! I never remove the backbone, i just run my shears up it. One cut and done….

[WayneT]

I've also done it that way.

[bmillin]

I have done something similar with the same cuts on the side, but cut the backbone. You end up with a perfect breast piece and the legs/thighs as a seprate chunck.The idea was to cook both to the right temp, but really I have had just as good results with a spatchcocked bird.

[smokin fool]

Looks like the monster from Alien....

[WayneT]

LOL! How'd you like that erupting through your sternum?