NOLA Boy,You might try it more like a duck than a turkey, if only because it has no white meat and has a lot of fat. Do not, under any circumstances forget the drip pan, and I suggest keeping the drip pan off the plate setter (presuming you use one) so that it won't burn the grease - I use long wads of aluminum foil since I find them more stable than the green feet such as Max uses with his turkey.As an aside, I find that almost any for-the-oven recipe can be easily translated to the Egg with a little common sense.
