Well here's the last update, we went with cooking it via the broiler,
and it came out quite well. Skin on the breast was a bit too dark and
the legs were a bit dry, but the rest came out great, over 2 cups of
juice came out of it for gravy and the rest of the meat was very moist.
Had to flip the bird a couple times. But even got done about a half
hour sooner than we had planned via a regular oven.

Thanks for the suggestions, though.



> On Thu, 25 Nov 2004 08:47:04 -0600, Scott Henrichs
> > scribbled some thoughts:
>
>
>
>>So our oven broke this morning (heating element burned out) and we have
>>aruged over two choices on what to do:
>>
>>1. (what we're planning on right now) turn the broiler on and monitor
>>the temperature to be at 300 the entire day hopefully cooking the turkey
>>fully on top and bottom
>>
>>2. Drive 35 miles to another working oven and then when done, drive back
>>with turkey and warm it up with broiler.
>>
>>Suggestions?
>