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." - NdGT