<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Randy Parr:
[qb]Now a new question...to brine or not to brine? At 325, I'm not in the danger zone. I'm using a fresh turkey so I will inject for moisture...will brining give any added benefit for moisture if I'm already injecting? [/qb] <HR></BLOCKQUOTE>I believe, at the time of that thread, that most of those participating in the discussion didn't consider cooking at anything but low & slow in their WSMs, hence all the talk about cures and danger zones.
I never inject. Brining gives me both the flavor and moisture I'm looking for. I do, however, put aromatics in the cavity-- quartered and steeped apple and onion, and rosemary sprigs.