I am grilling a 12lb bird tomorrow on my gas grill and I have looked everywhere on the internet for guidance. I am fairly confidant on the temp and timing. All the websites I went to showed cooking them whole (flipping and flopping) or sitting up on a "beer can chicken" thing. I do cornish game hens and normally butterfly them. They truly turn out wonderful. Is there any reason why I couldn't do the same with the turkey? I realize I wouldn't have the seasoning inside the cavity but I season under the skin and baste anyway. Is this a plausable way to grill a turkey or am I going to waste a good turkey sandwich on Tuesday? Thank you!!