Vegetable oil or olive oil then perhaps a rub.
I don't think injection is necessary. If you take the breast to 160*F, the meat will be naturally moist and tender. Beyond that and you're heading into dry meat territory.
If you've got a natural turkey that's not injected (not a Butterball), try dry brining. No oil or injection. Sprinkle 1 TBSP Diamond Crystal kosher salt inside the cavity and rub it around. Mix 1/4 cup Diamond Crystal kosher salt with 1 TBSP baking powder and sprinkle it evenly over the outside of the turkey; depending on the size of the turkey, you may use all of it or have a little bit leftover. Wrap turkey in plastic wrap, place on a rimmed baking sheet pan, and refrigerator for 48 hours. Do not rinse, do not oil, do not rub, just smoke it. Baking powder enhances browning and crisping of skin. Salt flavors the meat and works like wet brining to denature proteins, causing the meat to hold on to more of its natural juices during cooking.
www.virtualweberbullet.com
I don't think injection is necessary. If you take the breast to 160*F, the meat will be naturally moist and tender. Beyond that and you're heading into dry meat territory.
If you've got a natural turkey that's not injected (not a Butterball), try dry brining. No oil or injection. Sprinkle 1 TBSP Diamond Crystal kosher salt inside the cavity and rub it around. Mix 1/4 cup Diamond Crystal kosher salt with 1 TBSP baking powder and sprinkle it evenly over the outside of the turkey; depending on the size of the turkey, you may use all of it or have a little bit leftover. Wrap turkey in plastic wrap, place on a rimmed baking sheet pan, and refrigerator for 48 hours. Do not rinse, do not oil, do not rub, just smoke it. Baking powder enhances browning and crisping of skin. Salt flavors the meat and works like wet brining to denature proteins, causing the meat to hold on to more of its natural juices during cooking.
All About Dry Brining (Salting) Meat - The Virtual Weber Bullet
Learn all about dry brining, the process of applying salt to meat and resting it to enhance flavor & increase moisture retention.
www.virtualweberbullet.com
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Timothy F. Lewis
TVWBB 1-Star Olympian
I agree with our fearless leader, don’t bother if there is an allergic issue! I have NEVER injected any of my birds. In 43 years. I have brined, dry brined basted with rendered fat, not bothered to do one blessed thong and no one has been “Bad” some have simply been “better” than others. For me, less seems to be more. Simple seasoning, not too much smoke. Full disclosure, I have always done them on the kettle, not tried for the long smoke.
Never needed the baking powder addition either just because, I had enough heard of that until visiting here. I get crispy skin on the kettle but, almost no one but my wife’s son and I give a damn about it. Win/Win for Matt and myself!
Never needed the baking powder addition either just because, I had enough heard of that until visiting here. I get crispy skin on the kettle but, almost no one but my wife’s son and I give a damn about it. Win/Win for Matt and myself!
Dwain Pannell
TVWBB Hall of Fame
I’ve always used olive oil
M Andreyka
TVWBB Fan
Use the “I can’t believe it’s not butter” spray
DavidDiQuattro
New member
You can give ghee or other clarified butter a try - it lacks the milk solids, so should be fine for someone with a dairy allergy.
Jim C in Denver
TVWBB All-Star
Is he allergic to eggs?
If not, you can use mayo. Sounds odd but works very well. Lots of Mayo turkey recipes on the web.
If not, you can use mayo. Sounds odd but works very well. Lots of Mayo turkey recipes on the web.