Fried Turkey - Brine? Dry rub? Injection? Or none of the above?
I fried my turkeys for the first time last year, and they turned out amazing. We're getting ready to do it again, and I'm trying to figure out what I'm going to do with them.
Last year, I used a basic brine with just salt and brown sugar (I think it was Alton Brown's) plus a cajun marinade injection. This year, I'm thinking about doing a dry rub, but I'm trying to figure out whether or not to brine and/or inject the turkey along with the dry rub.
Anyone have experience with these? How would those work out together? Would brining, rubbing, and injecting be overkill? Which of the three add the most flavor?