If I'm cooking the Bird, its deep fried. Injection is different every year. Creole Butter, Apple Juice and Cinnamon, Garlic Butter, Strained Italian Dressing, Raspberry Vinaigrette. So many different flavor Combinations. Love Caramelized Brussel Sprouts with Bacon. Never a Dry or over cooked bird with a Deep Fryer. Just Sayin
Brining keeps it moist. Works as a marinade and a way yo keep it moist. The salt draws in water. Just be sure to use the right amount of salt and stay away from iodized salt. Stay away from iodized salt period. I recently got some volcanic maldon finishing salt. Stuff is awesome.
I do the dry brine (Southwest style) with chicken. Use the beer can trick and place it on pie pan, with coals surrounding it. When the coals cook down all the way, it's done. Great for enchiladas.
The greatest accomplishment is not in never failing, but in rising again after you fail.
Frying a turkey works best when you put the bird in frozen. It just explodes with flavor.
Not MPP... ONE TASK! Teach them! 🙂