I make chicken pieces (usually thighs and drums) marinated overnight in yogurt with various spices on a weekly basis. I throw it in a ziploc in the refrigerator for about 24 hours. I tend to cook it at 375 for 45 minutes. It is moist, flavorful, and juicy. In short, excellent chicken.
My questions is thus, can I marinate a whole turkey in yogurt? Will it have the same effect on a turkey as brining? Will it keep it moist? What if I make a brine solution but use yogurt instead of water?
I would love to try this (and may do a test run with a breast but it isn't the same). Any theories? Is it just a dumb idea?
(BTW: My turkey will be about 16 lbs this year, fresh killed, never frozen, not stuffed, and started on a high heat for first 30 minutes and then switched to a low heat --325 or so).
So looking forward to your thoughts!