a little history, did my first turkey on the srg last Christmas, last minute deal, sugar in the rub(oops), lid down w/smoke, don't remember the temp setting, but 10 minutes per pound was right on the mark. saw the bird browning too fast, so tented it w/foil(found that this has no effect w/infra red). in the end we had a black bird, looked bad, but was very juicy & the skin didn't taste charred like it looked.
all & all a great experience, everyone loved it. but i really want a nicely "browned" bird, not black, would like to try brining but afraid that the sugar content in the kit i bought may give me another black bird.