Last year I brined the turkey for Thanksgiving and it came out nice and moist even though it cooked in half the time. This year I am thinking about injecting it with a marinade. Does it come out as moist as brining and how long before cooking the bird do you inject? Also I read somewhere (I think it was online) that a lot of the juice comes out of the turkey as it is cooking. Any comments about that and do you recommend injecting over brining?

Pretty sure the treated/prepared birds with solution in them are injected and they tend to hold onto their fluid, so I'd think injecting it yourself would work as well. Hard to beat the apple or honey brine though - if you have the time I'd definitely go with the brine.

I did the apple cider brine last year. It was good but I didn't think the apple cider added a real lot to it. That's why I want to inject this year.