Steve Calvin wrote:

> Scott Henrichs wrote:
>
>> No, I'm not saying the 30 degrees will matter to the turkey, but it
>> will matter to the cook. Its just that on a flame grill I would think
>> it would dry out parts of the turkey a lot faster than putting it in
>> an oven with a temperature controlled broiler, its just the heat
>> source comes from the top (cooking the breast much faster) instead of
>> the bottom like a working oven. We can of course flip the turkey but
>> that could get messy later on with the skin of the breast peeling off.
>>
>
> lol. Sorry, I'm used to using the grill and smoker all winter (NE PA)
> I'm still thinking that a closed grill at 350dF with the turkey in a
> roaster just about equals an oven <shrug>
>
> Good luck with whatever you decide!
>

oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"