Hi All, For years and years I've done the Thanksgiving turkey on my charcoal Weber. Alas, my Weber is now gone. I have instead, a shiny 48" GE Monogram gas grill with a infra red rotisserie. It will handle a 16lb turkey no problem, but I am not sure how hoigh to set the heat and what sort of a benchmark to use for time. I usually do a roasting chicken 4-5 lbs for about an hour on high, but my feeling is with a larger turkey the heat should be lower and the per pound time is what? On my Weber it was eay, indirect heat and 10 minutes per pound. Any help?