Both add flavor and moisture to your meat and take up to 24 hours to take full effect. Brining moistens the skin, so it may not get crispy. If you want crispy skin on your brined turkey or pork roast, slather it with a little oil. The other option is the injector marinade which leaves the skin dry so it crisps up better. However, the marinade has to be completely liquid (no particles to clog your meat injector).