That was so cool!
Hmmm, I wonder if I could do a variation of a garbage can turkey using thermite? When I do a fried turkey it takes 3 minutes per pound at 350F to get the interior of the turkey to 180F...iron oxide based thermite burns at around 4500F...
It could just be the brandy talking, but I think it might actually be possible to ultra-fast cook an edible turkey this way. I'm picturing two thermite piles, a medium one under the large opening of the suspended turkey and then a big ring around the outside diameter of the bird. This way heat would both enter the cavity and flow across the outer skin of the bird...
It all depends on the heat transfer capapbilities of raw turkey. Well, that and for DW to be out of town on Thanksgiving...
-Blast, who probably won't get anything down tomorrow at work as he tries to determine the heat capacity of a turkey.