Not sure your grill type, but i butterfly flat, breast up, and lay on a double layer of foil big enough to make a mock sheet pan, (so the edges can lift a bit all the way around). I put down a piece of parchment and lots of wild thyme or any woody herb. Lay on the meat with dry rub and lemon slices and grill with lid closed. It gets nice and smoky. I grill it long and slow. Sometimes 4-6 hours. A small turkey maybe a bit longer...though all depends on the heat.
The bit of braising juices keep it moist. Trial and error but we found this method best for our grill.
Your injection methods are just another way to add to the experiment and sounds great!
Sounds delicious...just give it lots of time and keep tabs on the internal temp.

I've roasted whole turkeys on the grill before, both whole and butterflied. I heat the grill on high, place the turkey on the grill and then turn off the burner under the turkey, leaving the other burners on. This way the turkey roasts/grills over indirect heat.

I start it breast down to get grill marks and then turn it over and let it finish roasting breast side up.

~Ann

I always do turkey breast on the grill. I push slices of garlic and sage leaves under the skin. Then I oil the skin and put it skin-side down on the grill using indirect heat. When it is slightly golden, I flip the breast over and continue grilling. Delish!!

Regardless what method you use, the most important thing to do is never allow any part of the meat to go above the desired cook temperature.

A good probe thermometer is very helpful. Throw away that silly plastic pop up thing and don't go by the hours per pound method.

Also, don't trust your oven's/grill's temperature dial. It can be off by more than 40F.

A home raised heritage turkey is very delicious, there is no need to brine.

dcarch

I have to disagree with Dcarch. There are a number of farms here on Vancouver Island that sell heritage birds during the holidays. My experience with these leaner turkeys is that they benefit from a brine or presalting.

~Ann

Actually Ann, I am not sure we disagree if we are talking about the tenderness of meat.

The key point I am making is "if you don't overcook any part of the meat" the meat will be moist and tender.

If we are talking about taste, brine of no brine of a home raised free ranged heritage turkey, we can agree that taste is always subjective.

dcarch

Thanks everyone. I cook home grown Heritage turkeys a lot, have just never grilled turkey before. I do brine and then cook in a bake-in bag in the oven usually, and they are very good cooked that way. I've tried hot and fast and low and slow with varying results. I just never have injected brine before but did find a recipe on the internet so think I will try it. Will report back and try to remember to take a photo.

This recipe looks promising, similar to what I do for deep frying.

Here is a link that might be useful: Brine injected turkey

I do like a overnight brine but if time is a factor it is also good with the method you found.
I see success. Comfort tried-and-true is swell, but trying new methods is fun...and a probe will let you follow temp...

The only problem with cooking a big turkey to absolute perfection from skin to bones is that you have to convince the eaters that it is absolutely safe that the meat is slightly pink near the bones.

dcarch

There is a big difference between undercooked turkey and turkey that is fully cooked but where the meat has a pink tinge.

I would not eat undercooked turkey. I do not want undercooked pink turkey or chicken. But I have no problem eating fully cooked pink turkey.

The reason some turkey meat is pink is explained here:

The Color of Meat: Pink Poultry and Pork

Are you eyeing a slice of pink-tinged turkey with suspicion? Wondering if itâÂÂs safe? While you shouldnâÂÂt rely on the color alone to tell, pink poultry does not automatically mean itâÂÂs undercooked. The only way to tell for sure, though, is to check the internal temperature with a food thermometer. Turkey (and all poultry) should be cooked to a temperature of 165ÃÂF (74ÃÂC).
Why is some turkey meat pink?

A protein called myoglobin causes the red or pink hue in meat. The more myoglobin in a piece of meat, the redder it is. Poultry has much less myoglobin than beef, for example. Myoglobin concentrates in muscles used for movement, like walking or flying. Chemical changes during cooking cause the pinkish color. According to the USDA, safely cooked poultry can range from white to pink to tan.
What about pork?

Pink pork is permissible, too. In fact, in 2011 the USDA lowered the recommended internal temperature for whole cuts of pork from 160ðF (71ðC) to 145ðF (63ðC). The agency also recommends letting pork sit for three minutes before eating.
Is it done yet?

The best way to make sure your meat is cooked to a safe temperature is to use a meat thermometer. Taking a turkeyâÂÂs temperature can be tricky. When cooking a whole turkey, check the temperature of the innermost parts of the thigh and wing and the thickest part of the breast.

If you have questions, call the USDAâÂÂs Meat and Poultry Hotline at 888-674-6854 to talk with an expert.

Here is a link that might be useful: Myoglobin in Turkey

When I grill my turkey at a fairly low temperature, it gets a pink ring on the outside of the meat. It's the same result as smoking it. I consider it a victory ring, meaning that the low/slow process has almost produced a smoked turkey. I don't have a smoker.

I just refilled the gas cylinder for my grill. Apparently cooking a lot of turkey consumes a lot of grill gas. Oh well. We enjoy it! And it's healthy.

Since it's a small turkey, cooking it through shouldn't be a problem. I like them best when brined, but Elery has done a couple of turkeys on the grill and in the smoker and they've been good as long as you are very diligent about not overcooking them.

I think, lacking the time to brine, your injection method "should" work. I'll be looking forward to seeing the final product.

Annie

I just uploaded some pics from my camera and realized I never posted this. I didn't plate it, as I ended up not serving it until the next day, which was not ideal, but it was still wonderful! I followed the directions I posted above, after injecting with that marinade. One leg got a bit charred, mainly on the exposed bone because my gas grill has two burners, but they run horizontally, so it's impossible to cook something as large as a turkey fully off one of the burners.

I will do this again, for sure.