Hello everyone! I cooked my first turkey on my WSM yesterday and thought I would pass on what I learned. I did not brine because I was trying to keep the sodium content low. I did inject a marinade that gave the turkey a wonderful flavor. I found this recipe in the archives of the BBQ forum. It calls for: honey, just enough water to dilute the honey, and 1/4 stick of butter. I only used about 1/8 stick of butter myself (trying to eat healthier this time) /infopop/emoticons/icon_smile.gif
I heated this mixture on low heat just long enough to melt the butter and injected it into the bird all over.
The turkey had a very good flavor with barely a hint of sweetness. It was a bit dry IMO, probably because it wasn't brined, but still very good.
I have cooked many turkeys on my Weber kettle in the past without brine and they were all very moist. I assume higher temps sealed in any moisture.
If anyone would like to try this injection, it made a very good Honey Turkey.
I heated this mixture on low heat just long enough to melt the butter and injected it into the bird all over.
The turkey had a very good flavor with barely a hint of sweetness. It was a bit dry IMO, probably because it wasn't brined, but still very good.
I have cooked many turkeys on my Weber kettle in the past without brine and they were all very moist. I assume higher temps sealed in any moisture.
If anyone would like to try this injection, it made a very good Honey Turkey.