It is simply an injection of equal parts of honey, white wine and butter. Combine over medium heat, let it cool slightly and then inject it in about a dozen spots all around the breast. Sometimes I'll put a spring of fresh rosemary in the injection while it's heating, to infuse the herb's oils into the injection.
Reserve about a 1/2 cup of the mixture to use as a baste once the bird hits 155f in the breast, it'll give you a gorgeous and tasty skin.
The turkey breast was juicy and silky rich in flavor. Not sure if I'm going to do a whole bird or two breasts, because right now our planned guests all prefer white meat.
I have noticed that what I season, brine, or inject the turkey is not as crucial as how I smoke it. It's always juicy and a nice crisp skin as long as I handle business on the smoker. Here's the cooking log for today's cook, it finished early:
We nailed some roasted tarragon carrots w/ brown sugar and rosemary & Parmesan potatoes. We'll be making those for sure.
I also tried a chorizo and rice stuffing. It was very good, but I wouldn't call it "stuffing" as much as a baked rice. I'm going to try tweaking that one again before the big day.
Question: Are you doing a practice cook before Thanksgiving or are you just going to wing it?
