I've cooked 4 turkeys so far. In order:
Bone-in turkey breast, brined and cooked low, indirect
Whole bird, on the small side, Cajun injection, 300 indirect
Whole bird, 16 lbs, herb injection, 325 indirect, Thanksgiving dinner
Bone-in turkey breast, 7 lbs, herb injection, 350 indirect, Easter dinner
Sorry I don't remember the temp on the first one. I just wanted to do something slow because I had the naive idea it would come out super moist.
But here's the thing: by far the best one was the most recent: super moist. The brined turkey was easily the driest one I've cooked. I cranked up the heat on the Easter one because I was pressed for time. It was only on the Egg for 2.5 hrs - I pulled it at 160, like all the rest. Everyone was amazed at how moist it was.
The Cajun one was also pretty moist but was too buttery for my tastes. I definitely prefer the Italian herb injection.
So it seems like for me at least, the faster cooks with Turkey have worked better. I'm sure there's a limit where at some point you nuke the thing. But how does this square with you folks? Sound about right? Should I give the brining another shot?
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.
In Durham, NC, where I'm kicking ass every day, even without a basket.