Smoked Turkey - Brine, Inject, Both?

[Tamu8104]

Title pretty much says it. Planning to put a turkey in the Egg next week and trying to decide if I should brine it prior, inject it prior, or brine it lightly and then inject it prior to smoking.

This is the first turkey I've done. Done multiple chickens and since they are smaller, brine + rub usually works but I'm concerned that the flavor will get lost on a larger bird hence leaning towards injecting.

[Cookietruck]

if yr putting the bird in the egg then, atleast my assumption is, you should just brine to get some salt/moisture into the bird then smoke it for the flavor.

i've been happy with the birds i've brined, then smoked with some salt and pepper rub...but i'm using a crossflow smoker so it's all stickburner and i'm not sure how the egg will differ in taste/effect.

[Nierman]

Brine doesn't penetrate deep into the bird - it just preps the outer layer to hold in more moisture. I've never done a whole turkey but I've brined + injected the 5-6lb breasts I've smoked. Esp since it's the driest and densest part. Damn, I can't wait until next week.

[bking]

I brine overnight. then pull out in the morning and set the turkey on a rack over a pan to dry out the skin--this to keep it from being rubbery when done. I also smoke at about 350 degrees to get skin crispy. Turkey doesn't need a lot of smoke. good luck. good eating.

[Dmoeny]

Many camps here. I've done a turkey on the egg most years for the last 10-15. I've tried no seasoning, brine, salt immediately before smoking. I've settled with dry salted under the skin with herbs, salt, garlic. Let it sit for 24 hours before smoking.

Also remember that it matters what kind of turkey you buy. Heritage from the farm won't be pre-brined, grocery store turkey will and you need to adjust.

dave

[Tamu8104]

Thanks for the thoughts.

Dave, It is a heritage that's not pre-brined.

Kevin, that was exactly my concern, the brine won't penetrate far enough into the bird. So right now I'm thinking a light brine and then inject to make sure the moisture and flavor gets down into the bird. Looking forward to it!

[UnfilteredDregs]

I brine in 50/50 apple cider and orange juice...I find that the citrus gets way in there. With salt and other herbs obviously...

[robin3mj]

Ordered a small bird from the butcher. Gonna give brining a shot, then smoke it.

[benkiel]

If one wants to read way too much about smoking turkey: Barbecue Turkey And Grilled Turkey: The Ultimate Smoked Turkey Recipe

Dry brining is the jam, though this year I'm going to wet and dry brine...