How To Debone And Roll A whole Turkey.Turkey Roll. TheScottReaProject

How to De-bone and Roll A Turkey.This video shows how to bone a whole Turkey to make a fantastic, Boneless Turkey roll,what you are left with is an even shaped and completely boneless Turkey roll which is easy to carve,There will be no more arguments over who gets the breast meat ever again,a stunning end product.Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[@meganhughes1842]

I did it!! I watched the video 3 times then deboned a 15lb turkey with a 4-inch paring knife :) It's rolled, stuffed with sausage-apple-leek-sourdough stuffing and happily cooking away on a bed of sliced potatoes and onions. I brined the bird in a mix of apple cider and buttermilk ahead of time ... and yeah, I am ridiculously proud of myself right now: Thank you thank you for this video!!!

[@nycoledestin3070]

How long did you cook it and at what temp? Sounds really good.

[@kencohagen4967]

Megan Hughes dude, what time is dinner!?!

[@burarobinson]

Nice work man

[@ThisIsSolution]

Megan sadly didn't make it, she under cooked her turkey and died of brain parasites from the meat. Her Thanksgiving turkey was to die for unfortunately

[@burarobinson]

@@ThisIsSolution No way.

[@bobm5500]

Yes massaging bird on a Sunday morning works for me to and stuffing a bird gives you a wonderful feeling . The over all end result is very satisfying .

[@lillithveil]

This video is almost a decade old but honestly one of the best ones I've seen and has given me the confidence to try doing this myself for the first time. Thank you! :)

[@keithcheeseman567]

When I was I butchers apprentice 42 years ago, we pulled the leg tendons when the foot was still on. Much better don't see it anymore. Small incision around the ankle joint just enough to break the skin. With the bird hanging upside down. The birds foot is placed into a V shaped hook on the wall... and you pull.

[@lseymore3501]

I followed this video last year for my Thanksgiving bird and am getting ready to do it again. What a fabulous way to serve turkey! I prefer spending time deboning and stuffing into a roll than have a mess to deal with Thanksgiving day when all my guests are arriving. A sharp knife and patience are key. The hardest part for me was removing the tendons from the leg. Thanks, Scott this is the best instructional video out there!

[@robertsterner2145]

So glad I found this video. Amazing craftsmanship.

[@victoriabryce1683]

Thank you for this video! It's different than others because its not butterflied and the skin is all intact! More presentable at the end! I took this video and used it to make a turkey Roulade recipe. It was beautiful! I made a sage sausage stuffing and rapped it inside a juicy brined lovely rolled turkey roll. Lovely lovely dinner! We made it for a large family dinner alongside a ham, green bean casserole, double baked roasted potatoes, roasted winter squash, and assortment of lovely pies and desserts after dinner! Everyone praised me for how amazing my feast was! So pleased! 😊

[@V2k2010]

As a man who was raised in the butchering business starting in 1978, i have to say that you did a most excellent job Sir!!

[@Gtothee]

This is the second year I've done this for turkey day. I still can't tie it as pretty as you did but it still comes out amazing! Thank you for sharing!

[@cindyyeager8627]

I finally took the plunge and prepared our turkey using the technique last year. We are never going back. It was absolutely delicious. Moist and tender. No waste and no carcass to deal with. We roasted the bones for stock and made a wonderful gravy. Worth that extra effort.

[@SevenBates]

Band on the run joke got a literal "LOL" out of me. Bravo. Additionally, I've always avoided deboning smaller birds because it was so fiddly, but it looks so simple with a big turkey. I'm going to do this with a bird I just got. As always, I really appreciate your thorough walk-throughs. They consistently show me some random, fundamental skill that I was ignorant about. So awesome.

[@jodonbaker43]

The last time i stuffed a bird was ten years ago when i was a chef. This brings back memories of how much i loved being a chef 23 years later. Scott Rea you are a patriot of everything that is food.

[@royal__psycho9266]

I ain’t going to lie I was amazed how you deboned the turkey. Good job I enjoyed your vid.

[@kimn7359]

My grandfather used to make a turkey roll every Christmas, stuffed with his own Italian sausage (grinding the meat himself). It was wonderful!

[@Jonathan-tz7ss]

"can't remember the last time i was this satisfied with stuffing a bird" *small pause* I lol'd

[@pocketpicker6613]

Giggidy

[@vizzini2510]

"Personally, I love the Wings, especially Band on the Run." That made me snort and spit out a perfectly good martini!

[@mdhebert7345]

Omg I'm so doing this for thanksgiving... I can only imagine stuffing this with rosemary, sage and butter... 😋 the juiciest turkey ever....

[@BillyOfTea]

Convinced my other half to let me try this for Thanksgiving. Best turkey I ever ate. I will likely never cook a turkey with the bones in ever again. Moist and very flavorful, which is not common to traditional cooking methods. I've done lots of meat cutting but never got around to de-boning a bird before. Make certain you have a sharp knife and take your time. Yummie in the extreme.

[@whapeepoo]

You should make a video of the final cooked bird and slice it open Scott. Love your videos but damn I wanna see it cooked and sliced.

[@TheScottReaproject]

Sorry Matty,i will try to upload a picture some how,all the best mate.Scott

[@khizersabry2967]

Matt Gallor

[@moonblink]

he ate it too quickly to film, that's how good it was.

[@jordanlittle5391]

@@TheScottReaproject how long would you cook this for

[@dairocastroacuna5762]

@@TheScottReaproject excelente reseta

[@scottomt]

My third year running visiting this page! 👍

[@billsanderson9667]

Holy sharp knife Batman!

[@Bluviolet7392]

The knife was the star.

[@phbrinsden]

Brilliant. Turkey roasted in oven the usual way is not my favorite meet as it tends to dry out. I live in Texas and we just had Thanksgiving with son in law. He deep fries those bad boys in a big vat. When the bird comes out he immediately debones by pulling off the bone. No knife. It is incredibly moist and succulent. But I think I will buy a left over turkey after Christmas at discount and do Scott’s debone. Putting the stuffing right inside will keep it moist. Great tutorial Scott. I could see the hands of a real pro.

[@iainforsyth6726]

I deboned an 8.35kg turkey with your video rolling on my laptop in front of me. Even though my bird was twice the size of yours, everything went really smoothly. My resulting turkey roll was so long I couldn't get it in the oven so I cooked it in the Weber using indirect high heat for three hours. While it rested for a further hour I did the roasties and veg. The result was fantastic. The family voted it the best Christmas dinner ever. Not only that but I made my own sausage meat for the first time ever using another of your videos and used that to make the stuffing in the roll, some extra stuffing on the side and 80 sausgae rolls. Everything was amazing. Discovering your Project has been an epiphany for me - I am now an enthusiastic home sausage maker. I live in Lanzarote and the raw meats available here are very good indeed - plenty to experiment with. I owe you a debt Scott.

[@ronszegleti6947]

Wow, Can't wait to try it!!! Thank you. That was the BEST description for de-boninig I have ever seen!!!!!!!!!

[@TheScottReaproject]

Thanks Ron,much appreciated mate,all the best.Scott

[@sheldonthebutcherprospect4612]

Awesome knife skills on that bird, as a butcher of 30 years I am impressed. I can't wait to practice that technique on the leftover birds of this next holiday and put them in the smokers to cook!

[@WhatsInside]

My brother just introduced me to your channel. This is amazing.

[@olympus5569]

yoooo!

[@reginaldomartins6195]

Just one word F-A-N-T-A-S-T-I-C.... thanks for share your knowledge with us...

[@susancunningham4594]

Hi Scott: This is a brilliant video! I have always de-boned from the backbone but your method seems superior and I am going to give it a go for our Christmas turkey this year. i am planning on putting on our barbeque rotisserie and hoping it will stay secure for the cooking duration. Thanks so very much for a wonderful and helpful video. (also for the butcher's knot tutorial - I am armed and ready to go.

[@rickster7194]

Been cooking for 20 years and never saw turkey done this way. I can't wait to try it this Thanksgiving. Thanks for sharing!!!

[@stizan24]

Oh my God! I am totally going to debone a turkey like that, stuff it with cheese and peppers and wrap it in bacon and smoke it! Smoke it hot! Like 350 with a kiss of Apple wood. I got some apple charcoal that should do the trick! Cheers for the video. You rock!

[@1stcommonsense]

+stizan24 Apple wood is definitely the choice wood for this!

[@stizan24]

+1stcommonsense I love apple for poultry. Peach and pecan is good too. for.pork and beef I go oak but once in a while I throw some hickory in there. I am afraid of Mesquite.

[@1stcommonsense]

+stizan24 Mesquite and especially cherry can easily ruin a meal if not used right. However, a good ribeye rubbed with olive oil then salt and peppered and thrown over some hot coals with a handful of mesquite wood is hard to beat. Thanks for letting me give you my unsolicited advice. lol

[@stizan24]

+1stcommonsense thank you for the advise lol! I love cooking and I love it because there is no "one way" to make anything. My family.males.the same old stuff for thanksgiving for instance. that was until I started making the meal. most of it is hum drum but so far in the 4 years I have been doing it I have changed the kapusta, the stuffing, and this year I smoked a turkey along with doing a traditional one.

[@1stcommonsense]

+stizan24 What do you do to your kapusta? Do you use sauerkraut or fresh cabbage? I've had it both ways and the fresh cabbage was surprisingly good. I do 90% of the cooking in my house. lol

[@louisesmith443]

Prettiest thing I have seen in all 60 years of my cooking . Can’t wait to do it this way . I was used to going through the back. Absolutely enjoyed watching this .

[@michaeltellurian825]

"I can't remember the last time I was this satisfied with stuffing a bird."

[@DanYHKim2]

NICE, sharp knifework! I previously watched a horrible video of a guy at a university food department. That guy was constantly scraping his knife against bone to get the meat off, which left a very ragged surface. The sharp knife used here makes the work really effortless, and much more smooth. I am encouraged to try this again.

[@rennierad]

That is amazing how easy you made that look,thank you for sharing. ❤

[@DiannaAtherton]

I really like this idea. I have never deboned at Turkey. Its about time I did. Thanks for the inspiration.

[@CatherineScott1]

Aaaawwww, I wanted to see what it looked like cooked with all that crispy skin, guess I'll have to wait until Christmas. Another nice job, that's Scott ;-)

[@obviouslytwo4u]

you sick fuk

[@IAmEverythang]

You cut this bird with such perfection, knowing every inch of the turkey. Not to mention that Knife is a good one. Wouldn't mind seeing the finished product as in cooked, sliced and served.

[@carljacobus2036]

You make this look really, really easy. I was looking for something interesting to do this Thanksgiving as I'm not really a huge fan of turkey. But, I'm up for anything new! I think this is exactly what I was looking for. Thanks for the video!

[@aseef2000]

That is an excellent way to debone the turkey before it’s cooked! I only wished I had found this video a week earlier and I would have had a perfectly carved turkey on thanksgiving.

[@cozymysteryVCB]

Hi Scott! Well I de-boned Mr. Turkey for Thanksgiving tomorrow--my first attempt and though it was not as neat as yours I am quite proud--tried to follow your video as much as possible! Stuffed Mr. Turkey with chicken tenders rolled in bacon, and then topped with sausage stuffing--corn bread, leeks, apples, celery, dried cranberries and sage sausage. My roll was not quite as neat and tight as yours but I'm pretty sure it's going to be delish! Thanks so much for your tutorials--you inspired me to create a dish I've never made before. Happy Thanksgiving!

[@Kimouchi]

This is the best idea ever for thanksgiving. Streaky bacon wrapped turkey roll. Delicious.

[@fredwoods9030]

You are a very talented chef and butcher, my wife says not just a butcher but a chef as well, never saw anyone bone a turkey before you make it look easy. We've seen you prepare oxtail , pork, and steak, thanks for sharing, we'll be watching. Blessings!!!

[@earlmason3168]

Scott you the man thanks for all the info

[@obviouslytwo4u]

you sick fuk

[@johnbellsmith3218]

L

[@n33cho]

Why on earth have I only just found this channel??? This is quality. I love watching butchers work!!

[@briargoatkilla]

A great way to stuff a bird, Scott! Even rolled in some dark meat! LOL!!! Very satisfying, indeed.

[@TheScottReaproject]

Cheers brother and happy new year to you,many thanks.Scott

[@michael98277]

I had no idea what an art butchering truly was until I watched your videos. Well done!

[@picklebucketpepperco2373]

Any one notice how fast and perfect he ties a butchers knot

[@jnnlis]

Finnegan O'Mahoney because he's a butcher 🤔

[@WhySoitanly]

Leaves his watch & rings on... supremely confident.

What temp and for how long. Looks like a great way to cook it. Less time I am sure with out the bones in it

[@smokinbob8106]

Been watching you for years but this is first time have done this. Wouldn't even have attempted it without this video so thanks Scott

[@billterry967]

oh i bet that deep fried would be absolutely delicious.

[@robbie46]

Scott, Thanks for all your time to show folks like me how to do things a little differently than we have in the past. I enjoy and learn from all your videos.

[@TheScottReaproject]

Many thanks Robbie,my pleasure mate,all the best.Scott

[@gregmartin1379]

what do you think of soaking it in buttermilk overnight

[@alecfraser1928]

Just fabulous. Managed a much better job and much quicker than ever before. Drives home the need for a really sharp boning knife, but managed with a Swann Morton scalpel instead. All the best

[@stevenicodemus8635]

I want to try this but i want to put it in my smoker for about 8 hours

[@jota4u]

Please do it and post a video about it.

[@michaellane8244]

More like 2 or3 hours but ya I was thinking the same. That is ready made for my smoker.😀😁😁😁

[@lik2bik]

I've done many a whole turkey on my Kamado Joe and always fabulous (last one was so incredibly juicy). I plan on adapting this recipe for this years family Thanksgiving gathering. 8 hours on a very low heat would work, but, I plan on using 350 +/- and expect about 3 hours for a 14-16 lb bird...maybe a little less but have to ensure the stuffing cooks through.

[@gotmunchiez]

Made this last Christmas and I've come back to see how to do it again this year. Everyone agreed it was the best turkey they'd had and it's much easier to serve, I wouldn't ever bother doing it the traditional way now. Filled the tray underneath with pigs in blankets and they all cooked in the turkey juices, my mouth's watering already!

[@alextv8975]

I did this with two turkeys for new year's eve 2018. One turkey was 19 pounds the other was 14 pounds. I stuffed it with Colombian chorizo, bread crumbs, butter sweated onions, cilantro, and garlic paste. They took 4.5 to 5 hours to cook at 375 degrees F. They both came out awesome. Everyone loved it. Without Scott Rea, I would have never tried doing a turkey roll like this. I'm glad I learned how to de-bone a bird. Thanks Scott.

[@isorokudono]

I'm stealing this!!!

[@sewing33]

Alejandro Ocampo Alejandro, seriously thank you for the temps!! I will definitely try the chorizo!!

[@jodonbaker43]

I'm glad I learned how to bone a bird lol 😁

[@molonlabe3966]

@@jodonbaker43 HA

[@jodonbaker43]

@@molonlabe3966 😂👍

[@reginaldomartins6195]

Dude, you won't believe it...but it worked the first time.... I made the turkey for Thanksgiving, and it didn't dry out, as is normal for a turkey. It was juicy, tender, and was highly praised at the party.... Thank you for sharing your knowledge....

[@justineverely9961]

I hear Darth Vader breathing in the background. 😂

[@griffintorrance1773]

It would take me 45 minutes to tie up that bird roll as awesome as you did in 5 minutes. You make it look easy, mate. Well done! I can't wait to try it.

[@palmatchett3482]

Excellent video! Been wondering how to cook a large turkey in my smallish oven and you've answered my prayers! Cooking for 11 adults and three toddlers this Christmas; what weight of turkey would you suggest? It sort of looks like, because it's so much easier to carve, that there might be a better yield - or is that wishful thinking? Also, can you stuff and roll the day before and leave in fridge overnight, or must it be done on the day? Thanks.

[@ahodgfp]

Hi Scott. I was finally able to debone and roll a turkey following your method here. We harvested a wild turkey last week and I did this and it worked out great. Stuffed it too. Took me a little over an hour to do first time. Hoping to get another turkey or two in the next couple of weeks and roll another and make some breakfast sausage out of the other! Keep up the good work!

[@TXsilvy]

Congrats to you for making this look so easy! I just destroyed a bird and cursed more in 30 minutes than i have all year combined. Thank god i didn’t attempt this on thanksgiving! Hopefully the turkey soup substance i just threw on the smoker is eatable.

[@TXsilvy]

The turkey soup was delicious after some apple smoke. Will not attempt this again unless i can find a pre boned bird.

[@singergirlletmesing]

WAIT! YOU DIDNT SHOW YOU COOKED IT AND THE FINISHED PRODUCT? AND HOW YOU CUT INTO IT TO SERVE IT? DANG

[@tamradickinson9699]

I followed this and I deboned my own Turkey! Thank you.

[@Ralphie_Boy]

*Fantastic but needed seasoning on the outer side of the bird!*

[@rezhed]

Used this every year for the last four years and never let me down 😃👍🏻 Turned it into two half birds this year so will see how that goes, thanks Scott!

[@BrooksideFarmBarreMA]

I tried rolling and smoking a turkey once. Didn't get much of a buzz. badum-TSS

[@bluemeanie6629]

...only works with 'buzz'ard.

[@cougarhunter33]

@@bluemeanie6629 Hi-ooooooooooooo!

[@texantom49]

@@bluemeanie6629 nailed it lol

[@sonomagal1231]

It is such a pleasure to be taught by a Master such as you. You make it look so easy! I cannot thank you enough for all your videos; they are spot on!!!

[@killick74]

Second year doing this!! Thanks again for perfect instructions

[@augurcybernaut4785]

Thank you thank you thank you!!! My bird came out wonderful and was received with grunts and squeals of satisfactions!!!

[@vizzini2510]

Excellent tutorial. It occurs to me that if you roll it top to bottom, instead of side to side, then every slice would have a mix of white and dark meat. Also, I will endeavor to avoid having any skin overlap in the roll, because the skin on the inside will not get crispy like the outside skin.

[@DoctorMangler]

Scott does a Cushion version of both chicken and turkey and it comes out like you describe. It's so pretty and I usually do it that way because of the even mix of light and dark meat. Check out his cushion version, it's just as easy but you cut down the back rather than the front and the skin is 100% on the outside. It also seals well for cooking, and I've had it spurt and spray out juice under pressure when I remove the thermometer. Because of that it's so juicy and good, and nothing is overdone or underdone. Best luck on your bird!

[@Josef_R]

$70US for a turkey? No wonder people only eat them at Christmas!

[@TheScottReaproject]

Josef Roesler Tell me about it brother,you have to save all year for that mate.cheers,and have a great new year,all the best.Scott

[@yakuzelizard]

Scott Rea I bought a 20 pound turkey for like 16 bucks this year....79 cents a pound...

[@KB4QAA]

Scott Rea Next time, buy a turkey in the US and have it shipped overnight to the UK! :)

[@leaningfeline8233]

Josef Roesler You do realize that this turkey is a free-range, heritage breed, right? Look up the cost of bronze breasted turkeys in the states and you'll soon realize that $70 is about comparable. You can't compare the price of a broad breasted white raised in a factory farm to the bird featured in this video. Save your incredulity.

[@Josef_R]

LeaningFeline American platypus is really expensive too. Doesn't justify the price.

[@2fatque]

just finished deboning the bird---great instructions--just need a sharp knive!! Now rolled with a cornbread/sausage/veggie/herb mix! It will in smoker later today!! thanks

[@TheBartmobile]

I wanted to see what it looked like after cooking SO BAD! Ugh... what a let down!

[@karenf1079]

Quick thanks for the tutorial. Used your method to de-bone 10lb turkey yesterday and it worked out perfectly.!!!

[@aspenrelay2916]

The skill of a surgeon! I shold know I am one too. The knot tying is impressive!

[@insertname5057]

Come back to this video every holidays

[@susanhouser3676]

Wow! I’ve never seen this way of fixing turkey. Thank you for sharing this. 👍🏻🇺🇸

[@femalegoku9459]

I love this type of stuff for some reason

[@Digbysexpot]

I thought I'd try this with a $7 chicken before trying out on a $50 turkey. Wow! It's great with a chicken too. The presentation is great as well. Thanks Scott.

[@TheScottReaproject]

Craig Turner Cheers Craig,turkey next Christmas mate..scott

[@trowileag1]

Craig Turner where in the hell are you buying a turkey for $50.00?!?!

[@barbaradeselle9087]

I agree to practice on a chicken before going at a turkey. I buy two turkeys in November for about $.59/lb.

[@Bluviolet7392]

I've done the chicken with ham, red roasted pimentos and gruyere cheese, or you preference. Uou can also wrap a few slabs of bacon if you take off the skin. You can also use any filling you like. I like to season my chicken with a little bit of adobo. Enjoy!

[@koenlauwers2148]

@@trowileag1 It's also called a freebird ...:) ....(organic actualy :) )

[@timsmith9738]

Thank you for this! Did two 16 lb birds for Thanksgiving this year, each stuffed with sausage, sage and panko; prepped the night before, then roasted on Thanksgiving at 325 F for ~90 minutes. Very juicy and very delicious. Enough pan drippings to make gravy. Will do it again!

[@ApplyWithCaution]

... when I was a kid I had a job with the local butcher and we used to pull the leg tendons at the same time as we took the feet off ... nick the skin all the way round the ankle, dislocated the joint and pull like hell on the foot whilst holding the leg ... it would pull all of the tendons out of the leg ... ... it was also great fun working the foot by pulling on the tendons ...

[@timvanfossan1646]

Awesome video! No more slicing around hot bones out of the oven for me!!NEVER AGAIN! THANK YOU!!!

[@AllThingsFoodwithJohnWoods]

A great presentation. I have seen several of your videos, and they are always informative and easy to follow..

[@teovelikov826]

I've been doing my turkey your way for 3 years now. Thank you for the great idea!

[@pharmermatt]

Just made this last night......holy hell is it good! I'm a total amateur and it took me 20-35 minutes to get all the bones and such out. BEST TURKEY I'VE EVER HAD!

[@dannorthcutt8112]

I love this video! Art in kitchen. Best wishes!

[@Noone-rt6pw]

You taught me something I didn't know, appreciate it.

[@davidmcgovern3931]

Thanks for your videos, I just did this in preparation for Christmas and now have two rolled stuffed joints in the freezer.

[@anneliestaylor729]

You, sir, are a wizard! Very helpful video - easy to follow! I stuffed mine with pork sausage meat, chestnuts and cranberries

[@jbeard8728]

Awesome video I will be trying this for sure have 2 turkeys in my freezer waiting for this thank you for your time

[@sarahnapier1865]

Here it is Christmas Evening 2021. I’ve just dry brined my first turkey (so fed up basting every 15 minutes). It was lovely. But I chicken out (pun intended) at the last minute to debone. And now I have found your video and I’m disappointed in myself for not making the attempt. Thank you for sharing your instructions. They are clear and straight forward. I will pick up a bird soon (Boxing Day is hours away), and give it a try. Be well, best wishes for a safe, happy, and healthy New Year. We all certainly deserve a bit of happiness right now. ❤️🇨🇦

[@gograzor]

Mate you are brilliant! I have now chosen to do this as my preferred method for my turkey. Thank you so much. Great knife work.

[@grizzlor5340]

I'm surprised nobody caught the Wings reference. Great video Scott. I watch them over and over, then utelize what I've learned.

[@gotmunchiez]

Third year in a row I've made this now, stuffing smeared over the inside before rolling then covered in streaky bacon before tying it up. Have to keep coming back here for a guide and cooking instructions from the comments though! Thanks for the video Scott, always in awe of the skill it takes to do this so quickly! 👍

[@RoxABBA]

Wow, that looks amazing. I'd never heard of a Turkey Roll before and it looks like it would be great to cook it sous vide overnight. Thank you for showing how to make one. All the muss and fuss of carving a turkey done ahead of time leaving the holiday to be enjoyed on the day.

[@terriabowling]

I actually got it done! The hardest part was getting the thigh, leg and wing bones out. Truly worried about slicing my hand with the boning knife. The long tendons came out easily and detaching the carcus from the breast was easy peasy. Got it stuffed, rolled and tied with the slip knot and suture knot. I'll probably do all my turkeys this way from now on. Pretty cool! Thanks!

[@ef5894]

That's one sharp knife. Well done m8.much love from California

[@Mikinaak2023]

Thanks for the video. I just attended a Christmas dinner where the gentleman rolled the Turkey. Was delicious. I wanted to see how he did it.

[@kurtisbubier8275]

Fantastic! Thanks and I am going to make one of these. It does not look that difficult and love the final product