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