So I've smoked a few turkeys over time and have always had great results from injecting with Tony Chacerie's creole butter injection. I just got finished injecting that into an 8lb turkey breast my in laws are having me smoke for tomorrow to go with their ham for Thanksgiving.
I have another turkey in the freezer yet and got to wondering...what if I added some Frank's hot sauce to this creole butter say, a 1 to 3 mix or even a 2 to 2 mix? I'm thinking that could possibly put turkey even one rung higher on the ladder of taste for me. I'd of done it tonight on the breast, but the inlaws lean to the bland side of spicy. What's anyone/everyone use for a little kick in their injections or even a brine recipe if that's possible?