Lots of talk about this on the forum. I had always heard not to brine if it was a frozen/basted Turkey. Went to Butterball site and found the following guidelines-
Guidelines to Get You Started:
Use a fresh, non-basted turkey. Brining is ineffective on frozen turkeys and may interfere with the flavor of basted or kosher turkeys.
Use 1 cup kosher salt per gallon (4 quarts) of water. If you must substitute table salt, use 1/2 to 3/4 cup per gallon of water.
Add herbs if desired. You could add a combination of 6 to 8 bay leaves, 1/2 cup dried rosemary, 3 cloves peeled garlic, 2 teaspoons peppercorns, and 1/2 cup dried thyme leaves. Try adding some brown sugar or 1 cup small dried red chili peppers if you want to add some heat.
Length of brine time depends on the size of the turkey. As turkey gets larger, increase brine time rather than salt concentration.
Place turkey, breast down, in a large container made of food-grade plastic, stainless steel, or glass that will fit in the refrigerator. Add brine to cover.
Keep cold in refrigerator while brining.
Remove turkey from brine after recommended time and pat dry with paper towels. Not necessary to rinse. Cook turkey as desired.
NOTE: The turkey will look bluish-white before cooking and will not brown as well as non-brined turkeys
Another intersting fact that I found out on the Butterball site was thawing.
Thursday BEFORE Thanksgiving-
It’s National Thaw Day!
•Take your frozen turkey out of the freezer and begin refrigerator thawing (recommended method). Allow one day of thawing for each four pounds of turkey. A thawed turkey may remain in the refrigerator for four days before cooking.