I've done a couple FTs. First time, I injected a good cajun marinade I made from scratch. Next time, did nothing to it...both were great.

1. Do you brine a turkey if it already has a 'solution' in it? Was watching Alton Brown the other night, and he got me thinking...I don't see the need if it is fried and has a 'solution' already

2. Any good injections you guys have? I don't want to do too spicy, but I am looking for good internal flavor.

I bought Tony Chachere's Butter Creole injection for my turkey this year. It's my first turkey so I have no idea how good it will be, but it came highly recommended (along with his Creole seasoning to use as a dry rub).

I'll admit to taking the easy way out and just using Tony's creole butter. I typically do 2 bottles for a 20lb bird. Then I rub it down with about half a large bottle of Tony's seasoning. It never disappoints.

I mix Cajun Injector brand creole butter and the garlic butter and inject it. I don't use nearly as much as most people though I think.

The key is to inject in a lot of places with small injections, then massage the bird after to prevent pockets of marinade. You get a couple of big pockets of marinade and it wil burn in the frying process and usually doesn't taste good at all. Go with a lot of small pockets, massage it in and you are good to go.

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Go with a lot of small pockets, massage it in and you are good to go.

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Sound advice. I typically never inject more than half a syringe at a time. Using this technique, I can usually expend one bottle per half a bird. When I rub it down with the spice, I make sure the injection bubbles are rubbed down.

I think brining vs. solution is more of an either/or thing. I have brined a turkey following Alton Brown's recipe and it was great. Pretty close to a fried turkey.

^^ This

Brine the turkey/then smoked
Fry the turkey with injected flavors

Both are amazing.

Smoking takes way longer but affords you the time to sit around, talk with friends/family, and drink beer We also use the time to grind pork with venison, stuff casings, and basically prep pork/breakfast/chaurice sausages to be smoked along with the turkey.

Frying is much faster, more expensive (all the oil and injection/rubs), and really not a lot of time to sit and drink beer

I know the above is really over-simplified, but essentially: Pick your poison. I prefer smoking the turkey after a brine. The salt in the brine breaks down the proteins and makes for a very juicy - even though smoked - turkey. I cold smoke it, which probably can't be done in TX except for along the Red River this time of year. I use mulberry and finish with peach @ 30 minutes a pound.

For God, country, and A&M

Thanks all. Going with TC marinade.