Yep, that was one of the first things we checked out, broiler or top
heating element won't work in the bottom plug in.

Right now we're still going with the broiler solution, we've been
covering the skin (which is already pretty much done after less than 2
hours) with tinfoil to keep it covvered from getting too brown, seems
like its working so far, slower of course (maybe 3pm instead of 1pm
dinner).


George Shirley wrote:
> Have you tried seeing if the broiler element will fit in the oven
> element plug in? Might be worth a look. Just had that idea but haven't
> looked at mine because it has a ham in it at the moment.
>
> George
>
> 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.
>>
>> Steve Calvin wrote:
>>
>>> Scott Henrichs wrote:
>>>
>>>> We have a grill, but its 30 degrees F out and we're hoping to have
>>>> something a bit more juicy (I'm guessing grilling would dry it out
>>>> quite a bit). Also its a 19 lb. bird and is already stuffed with
>>>> dressing.
>>>>
>>>>
>>>
>>> So what would the difference be if you kept the grill at 325-350dF
>>> and put the roasting pan on the rack with the grill cover closed? The
>>> fact that it's 30d outside won't matter, it'll still be 350d inside
>>> the cover.
>>>
>>> Actually, I've done some great turkeys on both the weber gasser and
>>> in the WSM (smoker).
>>>
>>
>