[canadian_tired]

Canadian here, so I had my turkey fix earlier this fall. And it was not dry. What is "dry" anyway? For meat: Mostly the lack of water and fat. Water and fat provide flavor and improve texture...so without them, turkey is basically poultry leather. We want hot, juicy, tasty turkey, right? I tried "wet brining" which for me, sucks. That's it. And Yeah...it was a juicy turkey...but watery mush juicy. If soft, pillowy, flavorless turkey is your goal, go for it. For me? Nope. (read up on what Kenji Lopez-Alt has to say...he is spot on!) Dry brine is much better. Anyhow, my method is simple: Slow, longer cook... 300F.. in a Big Green Egg. I usually go until it is 140F or so inside and hold it there for 20 min or so. This does take a few hours, but it works every time. Always delish. Most dry birds are overcooked. People start the oven at 450, toss the bird in, and leave it until the inside is 180. If I am doing it inside? Spatchcock or otherwise break the bird down for more even cooking... and then in a slowish oven.