> Steve Calvin wrote:
>
>Steve Calvin wrote:
>
>> 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!
>>
>
>oops, I meant to say NE US (as in Mid-Hudson Valley, NY)

Hey, I'm not far north of you and it's *60dF* outside today, but you may need a
strong umbrella... heavy rain squalls!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
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