I keep reading about over salted turkey. Just pulled mine and looked. It has a 3% solution. So I am trying to figure out whether or not to do a "salt-less" brine. Saw a recipe for 1 cup salt, 1 cup brown sugar, 6 sprigs thyme. 6 sage leaves, 10 peppercorns, 1/2 cup cider vinegar, 2 lemons quartered, 2 oranges quartered, and 2 gals water. I have a 20 pound bird. Worried it may not thaw in time so soaking it in the fridge in the brine my help. If I do this, should I use the salt or not since it has the 3% solution already?