The few times I have fried a turkey I have injected it. Other times when doing it on the WSM or the kettle or gasser I have brined.
This year, I bought butterball turkeys, the pre-brined kind, and did them on the WSM and they turned out just as moist as any turkey I have done.
I really think the key, whether you inject, brine, or purchase pre-brined, is not to overcook the bird. If you remove the bird at the proper internal temp or just a little early (5 or so degrees prior to proper temp) tent it in foil and let it rest 20 minutes or so, you will have a moist, juicy turkey.
If you do overcook it, I do think brining gives you that little extra wiggle room to still produce a moist turkey.
Just my own personal opinion here...I'm not ga-ga over the texture of the meat of a brined bird it seems a little mooshy to me, now that may be a matter of how long I brined it, or some other unknown factor, but as I said that's just my personal opinion.
Disclaimer: Your mileage may vary depending on driving habits and road conditions.
This year, I bought butterball turkeys, the pre-brined kind, and did them on the WSM and they turned out just as moist as any turkey I have done.
I really think the key, whether you inject, brine, or purchase pre-brined, is not to overcook the bird. If you remove the bird at the proper internal temp or just a little early (5 or so degrees prior to proper temp) tent it in foil and let it rest 20 minutes or so, you will have a moist, juicy turkey.
If you do overcook it, I do think brining gives you that little extra wiggle room to still produce a moist turkey.
Just my own personal opinion here...I'm not ga-ga over the texture of the meat of a brined bird it seems a little mooshy to me, now that may be a matter of how long I brined it, or some other unknown factor, but as I said that's just my personal opinion.
Disclaimer: Your mileage may vary depending on driving habits and road conditions.