Brined Bird was dry, what gives??
So I've just started my adventures in BBQing and decided to smoke an 18lb bird for the family. It came out more dry than I was hoping for especially stacked up against a fried turkey which was also present at the table. I'm just trying to figure out what I could have done differently?
I brined it for 24 hours in a 1:1 kosher salt/sugar ratio then smothered it in butter, oil and herbs as well as stuffed it with onions, oranges, and lemons.
I cooked it between 315-350 for 4 hours with a drip pan and a water pan. 1.5 hours in I had the color I was looking for so I wrapped it very loosely in foil. After another 1.5 hours I unwrapped the turkey and added 5 big tbsp of butter rewrapped and put it back until temps were hit. It then went in a preheated cooler for 30 mins.
The end result was good, great flavor with the salt, pepper, herbs and some citrus showing through, I was just disappointed in how dry it was. Does anyone see anything I could have done differenntly?