Have brined, then injected my turkeys for years and years. Still prefer them on a rotisserie, with a peanut oil/kosher salt paste for the cavities, then a soy sauce/peanut oil mix for a basting sauce. Always get rave reviews. Only ONE downside, doesn't taste quite as good as just plain ole roasted turkey for leftover sandwiches. Do have an SRG, and have used it, BUT still prefer the old method on the rotisserie. Maybe cause I've done it SO many years. Getting close to 40 of them (years) IF my memory isn't failing me! LOL