Smoked Maple Barbecue Turkey

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Wet brining is what I normally do. That always seems sufficient prior to smoking. I really don't have an opinion about injecting after brining but it certainly can't hurt if you want an added flavor profile in the meat. One thing I would recommend you try is to spatchcock or open up your bird. It provides more area for the smoke to flavor, also adds more area to season.

spachcocked turkey.JPG
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I think this first time I will try it not spatchcoking it. Wife tends to not be able to handle the smoke flavor very well sometimes. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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