So, my wife came home with a 21 lb. turkey today. Should I attempt to cook a bird this size in the SRG? If so, any advice?
The SRG can do a 25 lb turkey so no worries on the size
Now, as for ideas there are some great ones out there. You can brine, you can inject seasons you can rub just the outside, it's up to you on what you might like.
Myself I use the two stick turkey recipe. This is where you melt two sticks of real butter inject one and a half of the sticks and save the other half for rubbing on the outside while it cooks.
It goes like this, melt two sticks real butter and add two or three table spoons of Mrs. Dash or any other rub you might like. Let cool slightly then inject one and a half sticks into the bird (all over and some under skin) cook high temp lid down the entire cook and rub the other half of mixture about halfway through or so. Once the IT hit 165 in the thigh turn unit off open lid and let it rest in the SRG for 15 mins. Lid up will let out any moister and crisp the skin.
The butter will keep the turkey moist