For the original TBE I just turn it on. And haven’t cooked a turkey, yet, in the SRG as I’ve only had it a couple weeks and been playing with it for different cooks.

Take a look at the Users Forums and specifically The Big Easy topic board. Lotsa good conversation threads there with tips, tricks and placed to post your own questions as you get going a bit more with the cooker.

OK that sounds smart – alecky, but it’s not. Plan on 10 minutes per pound but there are variables which affect that and the only way to be sure is temperature. Remember that a turkey will continue to cook when removed from an oven or such due to residual heat – as much as 10 degrees sometimes. So plan for that when you choose the temperature at which you wish to remove it from the cooker.

While I generally do not recommend stuffing poultry – since you have experience with TBE you already know how quickly a turkey or chicken will cook in TBE and by properly managing the pre-cook (stuff and cook, no delay) so the stuffing should not be very long in the danger zone of under 140F degrees. With your knowledge and experience, you are probably good-to-go.

To hold aromatics in the cavity I often will tie the legs together – or use trussing to close up the gap. That would probably work for you, huh?

If you check out the Users Forums there are many debates over the ‘legs up’ vs ‘legs down’ method of cooking poultry in TBE.

To be honest – I’ve tried it both ways and had good results!