Oh yeah, no problem. Use low heat, about 275 and baste it with your favorite basting liquid while it is cooking. I would use olive oil, lemon juice and fresh sage chopped fine and some salt and pepper. You can use dried sage if you don't have fresh. Let the basting liquid sit for at least an hour before you use it so the flavors meld together. Coat it before it goes on the grill and then every 20 minutes and do not poke holes in it with a fork, use a tongs to handle it. It would also be good to use a remote meat thermometer so you will know when it done, poultry is done at about 175 degrees so take it off at 170 put it on a plate and cover it with foil and rest it for 15 minutes. It should be just right when you serve it.