After last Thanksgiving. I had
decided I wanted to try a new turkey recipe. Not that anything was wrong with what I was doing, but I wanted to see what else was out there. This summer, while watching Dr. BBQ’s LOW & SLOW BBQ AT HOME
video course, I decided I’d found my recipe. Several things appealed to me immediately. First the bird was injected and not brined which meant a lot less work and eliminated a multi-day prep stage. It also involved using a standard enhanced Butterball type turkey which I didn't have to pre-order. I was able to just go in and pick up a fresh Butterball several days ahead of time. The turkey used a spice rub which I actually had on hand from making other Dr. BBQ recipes. Going simpler on the turkey had the added benefit of allowing me to do more desserts and bread on the Egg and more sides from scratch. This recipe used an interesting technique to avoid having to flip the turkey over midway through the cook. You set the turkey out at room temperature for an hour, breast side up. You covered the breast side with the large freezer bag full of ice. This was supposed to cool the breast so that it evened out the cooking time. I liked the idea that once the bird went on the Egg, that was it until it was time for it to come off. This was the one aspect of the recipe that didn't work so well for me. The breast cooked about 12 degrees higher than I would've wanted, But the fact the bird was injected by and was enhanced with liquid at the factory seemed to cover my back. Even though I’d overcooked the breast meat, it was about as moist as any turkey I've made. My dad declared to be the best turkey he ever had. As is his usual practice, he was working on the dark meat. He tried a piece of white me after hearing peoples rave reviews of the breast meat, and never went back to dark. He loved the white meat and declared if it always tasted that good and was that moist, he wouldn't bother with the dark meat. All in all things were a success, but I either need to plan on flipping the turkey over or keeping it under ice longer.