Wet vs dry brine for turkey

[hollrusl]

I’ve always been a wet brine guy. But I’ve been hearing quite a few people advocating switching to dry brining as of late. I’m a big fan of Meathead, and he has said the same. He now advocates a dry brine, with maybe a small brine injection to get the salt deep in the meat, followed by a butter injection while the bird is on the smoker and above 90* internal temp. Been throwing around the idea of giving that method a go this year for either thanksgiving or Christmas and sticking with my usual wet brine for the other. What is your preferred method, and why?

 

[Jimsmokes]

I've always dry brined because thats what grandmother did!
I chose other because I like all methods now. Soak it,stab it,dry it, or a mix. All have a place for flavor or texture.

 

[mixed up]

I have had good results with a wet brine butter milk Kosher salt bay leaf garlic soak over night its so moist when done and the first to become a carcass