I have experimented with brining chicken and turkeys for a few years. Many people swear by it. I find it does give a moister bird but I find the meat is somewhat pasty. I just don’t like the texture. As for moist meat, I find if you don’t overcook the bird, the meat remains moist.
However, a buddy came to visit and said he found white turkey meat dry most of the time. So, I brined the turkey before smoking it.
I made a brine up of salt, brown sugar, apple cider vinegar, herbs and water. I brined the bird over night and then put it in a cooler for the skin to dry out before I smoked it.
I chopped fresh rosemary, thyme, sage and garlic. I mixed it with olive oil and worked it under the breast and thigh skin and over the surface of the turkey.
I put temperature probes into the turkey and put in my Bradley smoker.
I smoked it at 300 F until the internal temperature was 165 F in the thickest part of the breast and thighs.
The Verdict This was ok but the meat, while very moist, is just too pasty. Even my friend said it was too soft.
I think it is way better to cook the turkey properly and skip the brine.
The Old Fat Guy