- Joined Jul 3, 2005
Well I'm almost set to have my first whole turkey smoke this weekend. I want to do something fairly simple with the seasoning. I thought about adding Zesty Italian dressing to the brine and maybe even injecting some of the dressing?? I'm just not sure - I guess I wanted to brine/inject more for the juiceyness than extra flavor. I am hoping ya'll can help me with some ideas about the brine/inject ingrediants. I plan to smoke 2 rack of spare ribs with Jeff's rub and the 3-2-1 method. I am going to use charcoal as a base and hicory chunks and some apple wood a friend gave me for the smoke. Any help on seasoning the turkey would be a great help.