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I will be doing a 12lb spatchcocked turkey next week for the big day. I was all set on my brining recipe, injection and rub. . . until my wife informed me that our bird is one of those "moisture enhanced" "8% solution" birds. I don't have much faith in these 'enhancements,' as I have eaten dry, unbrined 'enhanced' birds before. While I have read some comments that say that brining can't hurt an enhanced bird as osmosis will keep the bird balanced, others, such as the knowledgable folks at amazingribs.com, warn of salty disasters if you brine an 'enhanced' bird.
Thoughts? Should I just skip with the brining or go for it?