Turkey Injecting.

[Boss .300 winmag]

What do you use?

[3boys]

Garlic butter in one breast and a Cajun butter in the other. 

[Boss .300 winmag]

Garlic butter in one breast and a Cajun butter in the other.

What’s your Cajun recipe?

[Gentrys]

Light beer, usually a pale lager

[Alchase]

Since I started brining about 20 years ago, I pretty much stopped injecting the birds.
Both produce great taste, it just seems brining distributes the flavor more evenly.
The biggest "pro" about brining is it is always nice and moist. You pretty much have to overcook the heck out of the bird to make it dry.

[Boss .300 winmag]

Since I started brining about 20 years ago, I pretty much stopped injecting the birds.
Both produce great taste, it just seems brining distributes the flavor more evenly.
The biggest "pro" about brining is it is always nice and moist. You pretty much have to overcook the heck out of the bird to make it dry.

How long do you brine for?

[JJJ]

What do you put in your brine other than salt?

[3boys]

Garlic butter in one breast and a Cajun butter in the other.

What’s your Cajun recipe?

A tablespoon of Holy Voodo from Meat Church mixed with butter

[Blacklab]

X2 for brining over night.

[Alchase]

My brine, fill with water until turkey is completely covered (then remove bird), add 3 cups apple cider, 2 to 1 brown sugar over salt, handful of orange peels (about 2 oranges) onion salt, garlic salt, black and white pepper. Bring that to a boil, then let cool. Place turkey in brine and put in refrigerator or cool location overnight. Remove turkey rinse with cold water, and let dry before cooking or smoking.
There are tons of good brines, this one has worked fantastic for me.
 I smoke mine at 220 with apple wood until internal temp of around 145 degrees, then finish it in the oven at 350 degrees. This makes the skin nice and crispy.

[Fletch]

Ive done both with great results.  for injecting I use Louisiana crawfish boil...its a yellow packet with spices in it, dilute with 5 beers or so I drink the 6th one while injecting  and inject it liberally.  I have also used a brine from williams sonoma I think it is called autumn blend or something like that boil it in a quart of water then add apple cider and water.  the spice blend has salt, pepper corns, star anise, orange peel etc etc.  submerge turkey in brine for 24-36 hours and turns out moist and tasty.  Lots of options out there.

[Woodchuck]

Morton Tender Quick overnight.

[iRem]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

[Sakko300wsm]

Have definitely had the best results with bring by far

[Alchase]

I know I’m about to open a can of worms, but…I Spatchcock my turkeys now a days. My wife has me smoke a whole chicken Spatchcock style about once a week! They turn out so moist and takes less time in the smoker!! Just use whatever seasoning you prefer, bon appétit.

I would spatchcock every turkey and every chicken if I good get away with it. They cook ans retain smoke so much better then a full bird.
The best turkey I ever did was a brined, 13 lb. spatchcock, smoked for 4 hours then moved to the grill to finish. It turned out amazing.