We had our usual Thanksgiving with Jim's relatives near Boston. Sadly, no Egg. There were 20 of us, and Jim's brother did the prep work for the turkeys. He cut two big guys up the day before, and boned the thighs. He made excellent broth from the backbones, wingtips, and thigh bones. This was used for the gravy. We made a "simon and garfunkel" mixture with garlic, parsley, sage, rosemary, and thyme chopped in a processor with butter and oil added to make a paste. The two breasts were done in a standard roasting pan (paste under and over the skin) and the other pieces were covered with the paste and placed on racks on foil-lined pans. This way we were able to get it all in the oven on two racks. We dusted all with flour, salt and pepper, and let 'em rip in a 350 oven. The pieces were done before the breasts, and these were kept foil-wrapped until the breasts finished. The result was very good; carving was easy (since it was needed on only the breasts) and the gravy was easily made from the dark meat drippings while the breasts were finishing. Now, of course, this could have been accomplished and tasted even BETTER on the Egg(s) which is why I'm posting. Think of it. Dark pieces on one Egg, breasts on another. Just another way of lookin' at Turkey Day.