How to cook a turkey in a SRG

[TMB]

Turkey was the very first thing I tried when I got my first Big Easy and I have been hooked every since.
 
This is the way I cook turkeys in my SRG, I will post for TBE and BEESR in other threads.

Wash and prep the turkey, I use s/p and oil on the skin then place it in the basket legs up or down it will cook either way just fine
Next, turn the SRG on "High" setting and place the basket in the chamber cook with lid down till an IT of about 130 plus or minus 10 degrees, open lid and let the IT hit at least 165 in the thighs.

By opening the lid you let any moister on the skin out and thus creating crispier skin.  After it's it 165 IT   close the lid and let it rest in the chamber for 15 mins (I do this but you don't to)  Then your bird is ready to carve

If you like smoke add chips or pellets 15 mins  before placing the bird in the chamber, this will give the chip/pellets time to start smoking

I have a recipe I call "Two Stick Bird"  I'll post it in another thread

[Las Vegan Cajun]

Sounds great Tommy, thanks for sharing. 

[GusRobin]

Thanks

Couple of questions:
1)"After it's it 165 IT   close the lid and let it rest in the chamber for 15 mins (I do this but you don't to)  Then your bird is ready to carve"
During this period, I assume the SRG is "OFF"?
2) Roughly how long does this method take to cook the bird?

[TMB]

Thanks

Couple of questions:
1)"After it's it 165 IT   close the lid and let it rest in the chamber for 15 mins (I do this but you don't to)  Then your bird is ready to carve"
During this period, I assume the SRG is "OFF"?
2) Roughly how long does this method take to cook the bird?

Question #1 YES,  SRG off, sorry 
                          #2 figure 10 min per pound but that is an est only.  Two hrs would be close for a bird around 15 lbs  I have cooked 8 to 10 lbs in 1 hour 15 mins give or take

[MoHuka]

I did a 20lb bird last Thanksgiving in my SRG and it turned out great except I had a spot that was undercooked so recommend you rotate the bird once or twice during the cook....I am going to try one this year on my REC TEC using a Turkey Cannon.....looking forward to seeing all the posts with different methods to cook the T-Day Turkey.....

[LostArrow]

Remember Tommy's family likes everything well done!

If you cook to 165 F & let rest in hot SRG may be a little overcooked for many.
I pull @ 160-162 F & during rest @ room temp rises to 165F

[pz]

This is perfect - planning to do a turkey for Thanksgiving - thanks TMB!

[allornothing]

Tommy,
I see a lot of discussion on lid up versus lid down.  I've cooked mine lid down, but within 45 minutes the skin looks done and I have to finish lid up the balance of cook.  I normally brine and then rub butter under skin and put canola or vegetable oil and salt on outside to try to slow down the "burning" of the skin.  The bird always turns out great but it looks like hell.  A friend recommended I cook lid up till the last 30-45 minutes and then go lid down.  I've even thought about foiling the bird once I get to color, but I know this will make skin wet.  any suggestions are greatly appreciated.

Hope everyone has a fantastic Thanksgiving!

Forgot to mention, I do two 8lb bone in breasts instead of whole bird. 
Thanks alien I try to remember that as well, but sometimes beer and wine kick in and I forget!

[aliengriller]

Highly recommend rotating turkey (or chicken) about a third for three times during the cook.   Helps to cook much more evenly.  Learned that the hard way, like others.   

[Saber 4]

Tommy,
I see a lot of discussion on lid up versus lid down.  I've cooked mine lid down, but within 45 minutes the skin looks done and I have to finish lid up the balance of cook.  I normally brine and then rub butter under skin and put canola or vegetable oil and salt on outside to try to slow down the "burning" of the skin.  The bird always turns out great but it looks like hell.  A friend recommended I cook lid up till the last 30-45 minutes and then go lid down.  I've even thought about foiling the bird once I get to color, but I know this will make skin wet.  any suggestions are greatly appreciated.

Hope everyone has a fantastic Thanksgiving!

Forgot to mention, I do two 8lb bone in breasts instead of whole bird. 
Thanks alien I try to remember that as well, but sometimes beer and wine kick in and I forget!

That's pretty much what I do for chicken and turkeys that are done in the SRG exclusively, I do turn the heat down on mine about 1/4 so that it doesn't burn the outside before the inside is done with the sugars in the brine.

[muebe]

Great instructions Tommy as usual