I have not tried this concept/recipe/method and "Michael" ("One shot is what it's all about. A deer has to be taken with one shot.") might have just been pulling my leg, but here we go:
Background
Michael knocked on my door minutes after I got home tonight. I'd just moved my stuff into the computer room and there it was..that knock. No big deal, he was returning a couple DVDs I'd loaned him while he was down flat on his back with sciatica. The DVDs were O Brother, Where Art Thou? and its musical companion Down From The Mountain. He suggested that I accompany him for an earlier-than-usual moment of elbow-bending at the local watering-hole. I concurred.
A discussion regarding food ensued...
and there was no bartender. Jethro arrived and the topic began to focus on Virginia Hams. The bartender, late as hell, made it in - making up in surly attitude what he lacked in punctuality. Then Michael grabbed the conversational ball and didn't let go..."Have you ever had trash can turkey?", he asks innocently.
"No. I heard of beer butt chicken..."
"What?"
"Nah, nah, nothing like that at all...See, what you need is a small metal trash can and some kind of spit to hold the turkey in it. Not a big 55-gallon trash can, a little one, just big enough to hold the turkey. No plastic. Then you stick the spit in the ground to hold the turkey - it doesn;t matter, breast up, breast down, then put the trash can over it. After that, you get a wooden palette and break it up, make a circle around the trash can, maybe 6 inches or a foot from it, all around it. Then you get a butane torch and light the wood, go all the way around and get some nice flames. Throw more wood on when it starts to burn down, just keep a good fire on it. It only takes an hour or so and it will be the best-tasting turkey you've ever eaten. Juicy."
Like I said, I haven't tried it. Outside of Cajun deep-fried, I never believed before that a turkey could be cooked that fast. But Michael says it's true, they used to do it all the time upstate in New York.
6:34:30 PM 
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