Merry Christmas everyone.
This is my first time cooking a turkey in the SRG. I have made them in the TBE before and they have always been good.
Started the turkey in the brine for 36 hours. Pulled it out rinsed and dried it then back in the fridge uncovered for 3 hours to dry the skin. Stuffed the cavity with sage, rosemary, tyme, oranges and lemons. Same as in the brine.
Tried a new accessory, a turkey stand I picked up at Cabela's. Although it worked to keep it upright in the basket it had too much metal on the bottom and the breast didn't get as brown as I wanted. I also used a Tommy ring as well.
Cooked lid down for the first hour, then lid up for the rest of the time. Three hours for the 19.5lb bird. Rotated the bird once an hour (learned that from the posts I read here )
Thanks for all the information I've learned here.
