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June 2, 2011
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Ingredients:
For the injection:
1 tsp Popcorn Salt
1 stick of salted butter
For the dry rub:
1 T Black Pepper
1 T Salt
1 T Red Pepper
1 T Dried Parsley
1 T Dried Onion Flakes
1 Turkey
Normally I'm all about brining the turkey. The problem is that I hate cleaning up the bucket that I use for brining and I also dislike having all that raw turkey liquid splashing everywhere. I found the solution in a injection. I picked up a little injection kit at my grocery store and thought to myself, "what flavors would I like in my turkey breast?" Butter and salt jumped into my mind instantly so I went with it.
To make the injection liquid I microwaved the stick of butter (a little bit at a time) until it was liquid. I then stirred in 1 tsp of popcorn salt until it was totally in solution. Popcorn salt is very finely ground salt so it works best for injections because it is less likely to clog the needle tip.
After the injection solution was made I filled the injector and injected each breast 5 times. I did 4 vertical injections and 1 horizontal injection to make sure I got good coverage. I also injected the legs and thighs a few times.
After the injection I put the turkey into the fridge for about 3 hours. I would aim anywhere from 30min to 3-4 hours.
After a little while the melted butter solidifies. In the picture above you see how the melted butter solidified running down the side of the turkey.
While the turkey is hanging out in the fridge I made a quick dry rub. 1 T of each of the dry ingredients in a bowl and there you have it. Load up the outside of the bird and really try your best to get it under the skin. Really easy and really spicy!
For grilling the turkey I decided to go simple and easy. Indirect medium/medium high heat for a couple of hours until the breast registers 160 degrees F. For indirect heat I used the Weber indirect baskets about 3/4 full on each side of the grill. In between the baskets I placed an aluminum drip pan with a little water in it so the drippings wouldn't burn. I then put the turkey right in the middle, closed the lid and let her cook! The starting temperature was about 400 degrees F.
After a couple of hours of cooking my temperature had only dropped to about 350 degrees; however, I did add a few handfuls of unlit coals during the cook whenever the temperature got too close to 350. When I removed the turkey from the grill I brought it inside and let it rest for about 15 minutes until carving time.
It is important to keep the skin on when you are slicing so the dry rub will spread on to the meat. This gets the spicy dry rub flavor down to the meat.
Wow, this turkey is amazing. The butter flavor predominates the turkey (I mean I did do 5 injections in each breast!) and the spicy dry rub really provides some welcome kick to the turkey. I literally will be doing this again for my Thanksgiving turkey, that's how good it was.
By John Thomas
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