This is Chicago Bob which is where I have a home, but I am sending this from Quebec, Canada where I will be preparing my first smoked Turkey. I am using a Bradley Digital 4 shelf smoker. My first question is regarding brining and injecting. Can you do both or is it either-or? Almost all articles I have read suggest one or the other but not both. I will be preparing a farm raised local bird, that has had nothing done to it, naked so to speak. I would like to do a fairly traditional salt, water, sugar brine, but thought it would also be great to inject a butter marinade. Is this overkill? I will also be using a wet rub under and on the skin of the bird.
Second question refers to my desire to place the turkey on a vertical roasting rack to allow the turkey cavity to receive the most smoke. However I also want to catch the juices that will accumulate below the bird to be used later in dressing and gravy. I thought I would place a round aluminum pan on the first shelf and the turkey on the roaster rack above on the second shelf. Hopefully this will allow drippings to fall into the pan but also not block the smoke from surrounding and entering the cavity of the bird? I expect that I will need to keep some water in the pan to keep the juices from scorching. Does anyone have any thoughts on these questions?
Thanks in advance