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).
>