• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Brining and/or Injecting Turkey?

Joined Nov 19, 2015
We usually inject and deep fry our turkey but this year I plan on brining and smoking it.  Does the brining add enough flavor or should I inject it too?  I have my own rub that I am putting on the outside but wasn't sure if I need to do more to the meat itself?




Legendary Pitmaster
OTBS Member
SMF Premier Member
Joined Jun 18, 2013
I use this brine, follow this link to 3rd post ! I've used this for T-Day the last 3 yrs & the bird is really nice & moist ! No injecting, just brine for 24-36 hrs.... I never cared for white meat before cause IMO it was just too dry.... Not with this brine, comes out moist as the dark meat ! Then I rub down with a little peanut oil, lift the skin on the breast & put in a couple pats of butter, add a little rub or SPOG.... Sure makes a tasty bird !


Hope this helps !
Joined Nov 19, 2015
Thanks.  I've actually got a brining solution that I like...similar to what you have...uses Old Bay, chinese 5 spice and some lemon and orange juice. Just wasn't sure if I needed to inject it but I guess the brine soaks in to and makes it pretty moist?  BTW...when we deep fry, the white meat is very juicy..not dry at all because the hot oil sears the outside immediately and closes off the pores so it can't dry out.


Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.