Do you brine or dry rub your turkey? I was used to the dry rub and basting method for many years. One year we brined the bird and what a game changer! I used to not really like turkey because it was always dry. Not when brining! I know this may start some controversy, but if you haven’t tried it, you should! Simply put the bird in a bucket of water and brine mixture overnight before cooking. You can cook the bird in the oven, the fryer or the smoker, it really doesn’t matter.
There are many different recipes for the brine, I’m sure all are pretty good, but Fire & Flavor has a great mix of spices in their brine mix. Just pour it in the water, stir and put in the bird. You might be thinking now, what the heck am I going to put the bird in? If you have a fairly good-sized cooler laying around, you can use that. Wash it out, throw in a bag of ice, put the brine and turkey in a clean trash bag, seal the bag so it doesn’t leak, and then close the cooler lid. If the weather is warm, throw in another bag of ice.
