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).
>>
>