20 lb Turkey

[sparkdogg77]

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?

[TMB]

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 

[drholly]

I'm pretty much with Tommy - but I like to make a compound butter (real butter - unsalted) mixed with a variety of herbs or spices - whatever you like. Then gently lift the skin and rub this everywhere you can reach - tuck the skin back down and cook as normal. I think it adds more flavor that just over the skin (although that is good too!)

[smokeasaurus]

I am with full agreement with the Holly and the king of infrared 

Hey Tommy, didn't you use to mix Phils Instant Gourmet Original in with butter when you would do poultry??

[TMB]

I am with full agreement with the Holly and the king of infrared 

Hey Tommy, didn't you use to mix Phils Instant Gourmet Original in with butter when you would do poultry??

yep did that and loved it.  Some folks may not find Instant Gourmet in there market so I tend to use Mrs. Dash as a standard seasoning

[sparkdogg77]

Thanks guys!  Do you use the original Mrs. Dash or another flavor?

Last year, I used half racks in the bottom to raise the bird and cooked it legs down, breast up and rotated 1/3 turn @ 130 IT and 30 min after that.

Should I do anything different since it weighs 9.5 lbs. more than last year's bird?

Thanks again!

[GusRobin]

I have done 20+ lb turkeys the last 2 years using the Master of Mods' (Tommy) directions and they have come out great each time.

[TMB]

Thanks guys!  Do you use the original Mrs. Dash or another flavor?

Last year, I used half racks in the bottom to raise the bird and cooked it legs down, breast up and rotated 1/3 turn @ 130 IT and 30 min after that.

Should I do anything different since it weighs 9.5 lbs. more than last year's bird?

Thanks again!

There are lots of good rubs, I just use Mrs. Dash cause it's easy to find.    Way Out Wes rub is another good one.  Order it at the top of the page from Savory Spices good stuff

[squirtthecat]

Jan's Dry Rub is PDG on turkey as well!   I think the recipe is floating around here somewhere..  (if not, a Google search will find a copy quickly)

[TMB]

Jan's Dry Rub is PDG on turkey as well!   I think the recipe is floating around here somewhere..  (if not, a Google search will find a copy quickly)

oh yes, forgot about Jan's rub.  Great stuff

[drholly]

SOOOOO many great rubs - I need to make a whole bunch of turkeys!

[spuds]

SOOOOO many great rubs - I need to make a whole bunch of turkeys!

x2 on the turkeys,AND I just picked up a box of 6 ducks,very cool!SRG should be ideal for grabbing that duck fat!