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Author Topic: Let's talk turkey in the SRG  (Read 5975 times)

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Offline amosko

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Let's talk turkey in the SRG
« Reply #-1 on: November 23, 2021, 03:45:50 AM »
I've seen a few posts here and there but most of the online content for Turkey is in the OTF. I have the SRG with built in smoke box. I've done plenty of chickens quite successfully but I'm wondering what people's methods are for Turkey. Aside from cook time which will vary based on time/local weather, I wondering what temp/lid position to use during which part of the cook. I want to get nice smoke and crisp skin but don't want to overdo either. Feel free to share your tips and tricks
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Offline pmillen

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Re: Let's talk turkey in the SRG
« on: November 23, 2021, 01:13:27 PM »
I don't have first-hand information to offer, but I used the <Search> function to search on turkey in the Topic Subjects Only and got 12 pages of "hits".  You'll have to sift through them to find it, but I suspect that there'll be a nugget of gold in there.

Good luck.
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Paul

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Offline Ka Honu

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Re: Let's talk turkey in the SRG
« Reply #1 on: November 23, 2021, 03:10:33 PM »
Quote from: pmillen on November 23, 2021, 01:13:27 PM
... 12 pages of "hits".  You'll have to sift through them...

... or, you could just wait for Tommy (TMB) to weigh in. No one knows more about the SRG than he does. If he doesn't show up voluntarily, send him a message.
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Everyone is entitled to my opinion

Offline Bluecham

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Re: Let's talk turkey in the SRG
« Reply #2 on: November 25, 2021, 11:32:25 AM »
I brined in water, salt, pepper, hot sauce, and sugar overnight. Drained and dried this morning and injected with a rum butter sauce (from publix- family loved it last year). Let sit for 1hr. Dried and coated with oil and homemade dry rub. Been cooking at low for 1.5hrs with lid up. Up to 110° now. Will turn to high for last part of cook with lid down to bring to temp and crisp up.

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Offline zueth

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Re: Let's talk turkey in the SRG
« Reply #3 on: December 01, 2021, 05:28:24 PM »
How did it turn out?


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Offline tlg4942

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Re: Let's talk turkey in the SRG
« Reply #4 on: December 02, 2021, 11:49:03 AM »
Quote from: zueth on December 01, 2021, 05:28:24 PM
How did it turn out?


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x2 ...  how did it turn out?
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Terry "Way down in Alabama"

Offline Ka Honu

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Re: Let's talk turkey in the SRG
« Reply #5 on: December 02, 2021, 04:47:59 PM »
Quote from: zueth on December 01, 2021, 05:28:24 PM
How did it turn out?

Quote from: tlg4942 on December 02, 2021, 11:49:03 AM
x2 ...  how did it turn out?

He must still be in a food coma.
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Everyone is entitled to my opinion

Offline Bluecham

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Re: Let's talk turkey in the SRG
« Reply #6 on: December 08, 2021, 06:53:27 PM »
Amazing! No leftovers.

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Offline TMB

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Re: Let's talk turkey in the SRG
« Reply #7 on: March 26, 2022, 09:54:16 PM »
Looks great.    Sorry just now getting here.   New job has really backed me up as far as reading this forum and cooking has been put on back burner.   But now things are settling down a bit I should be back to being here more
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Offline MJSBBQ

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Re: Let's talk turkey in the SRG
« Reply #8 on: March 27, 2022, 07:08:58 AM »
We love the SRG for turkeys. I simply brine overnight, pat dry and season. I do not inject (don't really need to). I put her on just like you pictured. No question this is the easiest and best way to do it. I learned everything I know about this from Tommy!

BTW, I noticed these photos were from 2008. My SRG still functions great, but admit we only do turkeys around the Holidays.
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