Brine, inject, or both?

Was wondering the same. I've always fried with and without injection but never tried brining. Any good brine mix suggestions?

unless you are getting a fresh turkey dont brine. the frozen are all injected with a salt solution and brining makes them way too salty


do a wet brine and put butter and herbs under the skin

I always inject with tony's creole butter...and frankly, don't see any reason to try anything else...

Done just inject, just brine, and both. Both brine and inject have yielded the best results imo

Inject

We have dry brined and smoked our turkeys for as long as I have been alive. Never knew it was called dry brining though. My mom has a secret mix that she rubs everywhere on the turkey about three days before we smoke it. Always moist and flavorful if we don't let the temp get too wild.