Every year I grill/smoke a turkey for Thanksgiving on my Weber Kettle Grill. Usually just rub the turkey down with OO add, SS, black pepper etc. However I have been reading about brining items prior to smoking.
My salmon has been turning out great after brining so I am thinking of brining the turkey beforehand
When brining do you still season your turkey after brining, or is the brine the seasoning as well?
My turkeys have been very moist, before, what additional flavor/moisture/texture does brining give you over a standard rub?
Thanks in advance I appreciate all the help everyone has given to date for my pork, beef and salmon smokes
Best
My salmon has been turning out great after brining so I am thinking of brining the turkey beforehand
When brining do you still season your turkey after brining, or is the brine the seasoning as well?
My turkeys have been very moist, before, what additional flavor/moisture/texture does brining give you over a standard rub?
Thanks in advance I appreciate all the help everyone has given to date for my pork, beef and salmon smokes
Best
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