I have a turkey that has been injected with an 8% salt, sugar and turkey broth solution. Will it still be OK to dry brine it? Should I cut down on the salt in the dry brine or not brine it at all?

I would not dry brine that. it's already been injected with brine.

I have always wet brined my turkey and they've come out great. With no family coming this year, I experimented with a dry brined turkey yesterday. It was very bland. What did I do wrong?

13 lbs bird spatchcocked. I dried it with paper towels and coated it according to serious eats with salt, baking powder, and added black pepper. Let it set loosely covered (open) in the fridge for 24 hours. Smoked it at 325 with apple wood until internal was 160. Rested 30 minutes. It wasn't bad but just bland and boring.

You let the moisture escape. When you dry brine you need to do it in a bag or a vacuum seal so the juices reabsorb. 48 hours would have been better for a large piece of meat like Turkey

Mule_lx said:

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I have always wet brined my turkey and they've come out great. With no family coming this year, I experimented with a dry brined turkey yesterday. It was very bland. What did I do wrong?

13 lbs bird spatchcocked. I dried it with paper towels and coated it according to serious eats with salt, baking powder, and added black pepper. Let it set loosely covered (open) in the fridge for 24 hours. Smoked it at 325 with apple wood until internal was 160. Rested 30 minutes. It wasn't bad but just bland and boring.

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I did this and it came out great. Perfectly salty, crispy skin, and tasted, well, like turkey! I had gravy for additional salty herby flavors.

I dry brine all cuts like this, but maybe not for this long. Not sure how you can smoke a turkey and call it bland.