each year, we buy a turkey breast and inject it, then cook in the oven for a couple of hours. The breast is only 6 to 7 lbs but has turned out exceptionally well. This year, due to the need for extra oven space, i offered to cook the breast on the grill using indirect heat. Is there any reason it wouldn't turn out just as good? anything to be concerned about vs. the oven? I have some concern about adopting this new method on t day vs. testing it before hand.