Thanks to Tommy

[deestafford]

Thanks to Tommy for posting all those good recipes on how to cook butts and turkeys in the SRG.  Nobody knows more about how to cook in the SRG series of cookers. 

A couple of things I do with my turkeys. First I brine them in a solution of water, salt, and brown sugar. (There are numerous other concoctions that work as well.)  Second, I take the lid off when it reaches the color I want.

Another thing is I always cook mine with the legs up in order to make  it easier to get the  temp probe in the thigh.

Thanks again to Tommy for the effort to show folks how to make the easiest, less trouble, best tasting turkey many have ever eaten.

Dee

[jjjonz]

X A thousand !!!!

[Las Vegan Cajun]

Thanks Tommy, you da man!!! 

And thanks Dee for your input too. 

[pz]

Whenever I see a post using an SRG, I immediately think "TMB" - thanks Tommy for all your expertise!

[sliding_billy]

While I do not have an SRG, I certainly appreciate the efforts that are made here to help others with the cooker.  For that matter, thanks to all for sharing their specific areas of expertise in cooking.

[RAD]

Thanks Tommy, I always use this site as a refresher when I it gets close to the big Turkey day and this year you made it a lot easier.

[Pam Gould]

I learned everything I know about infrared from Tommy. I started with a TBE, then added a SRG and finally a BEESR. I love my infrared cookers. Probably why I don't have PBC. I have made so many things with my cookers and everything has came out great, cept I burned the outside of a roast one time, but I rescued it and haven't looked back. Tommy you have been a real inspiration with my baking breads and everything else..Thanks Tommy. Pam    .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

Tommy is a great asset to our forum family. We are truly lucky to have the "King of Infrared" on our side.