Reply to Thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message: <blockquote data-quote="dennishoddy" data-source="post: 3296704" data-attributes="member: 5412">I deep fry, not smoke, but a brined turkey is the way to go. Learned years ago from some Cajuns that were at the plant that injection of any turkey breast is key to moist meat. They injected from inside the cavity, never breaking the seal of the breast skin. My go to way now.We have seen some say to lift the skin and put some rub under the skin but when frying, that just flat doesn't work. The skin pulls away and you have dry burnt breast meat. Just another suggestion.</blockquote>