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!

--
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?"