What is the brine secret? Also, do you inject annything into the turkey?
The first few years I deep fried I only did dry rubs. And while the skin and exterior of the bird was deliciously flavored. The meat was flavorless. So this year I brined.
I found a couple brine recipes online and combined them. In a big pot I combined lots of salt, peppercorns, garlic and onion powder, bay leaves, rosemary and thyme, brown sugar, orange and lemon zest, turmeric and paprika.
Then I heated it up, don't boil, you're mainly trying to dissolve the salt.
Then in a giant turkey bag put in the turkey and pour equal parts ice cold water and brine until the turkey is submerged. Seal it up. Rest over night.
The next day take it out and dry with paper towels.
Then I injected it with a melted butter / Cajan spice mix. And covered the skin with a Southwest seasoning blend, (lots of brown sugar).
The flavors were outstanding and the meat was flavored throughout the bird all the way to the bones. It was so good I will never go back to only dry rub.