I'll be smoking a 15 lb Turkey on my REC TEC. I'm doing it Cajun style. Would you brine or inject or both? I've got a recipe for Cajun injection, but not sure what to do if brining. On a side note, I've noticed most store bought turkeys say they are brined already. Would you still brine or would it make meat too mushy? Also, I'm planning on smoking at 325. Any feedback is appreciated.