"Scott Henrichs" > wrote in message
...
> 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

You don't know your grill very well. Put the turkey in a roasting pan.
Heat is under the pan. Hey, isn't that just like your oven? Anything that
can be cooked in an oven can be cooked on a grill. I've baked bread,
pizza, cakes, roasts, etc.