Let me piggy back on this thread.Mine looked just like Scotts so no need to add a pic,they were just alike.Plenty moist,different flavor than any turkey Ive ever done before,nice change.
The thing that stood out for me was leaving one rebar out,and cracking lid,had no problem with temps,had a pretty steady 325 to 345F,a few blips to 375, whole cook with a few minor adjustment,39 degrees outside.This is first time I had such high and steady temps.
The turkey hanger eye fits a rebar fine.
13 lb bird 2.5 hours,that amazed us too.
The dual probe thermometer,worth its weight in gold,really.
