Pre-Brined Turkey

wbdvt

Last year was the first Thanksgiving with the Egg so I did a smoked 12lb bird which I had brined.  I wanted to do the same but could not locate a small 12-14lb bird that was not brined or otherwise injected with stuff.

I ended up with a Shady Brook Farms 14lb fresh young turkey.  However, it states it is "Basted with approximately 3% of turkey broth, salt, sugar, vinegar and natural flavoring"  I did read on the back of the label this statement: "This turkey is brined for your convenience.  For additional brining reduce the salt in your recipe by half."

So, I am looking for experience/advice with this type of situation.  Do I leave it alone or brine it like I normally would but with 1/2 the salt?

Also, I was planning to try a recipe I saw for melted butter & rub spices underneath the skin.  Is that advisable with this bird?

Thank you all in advance for reading and/or replying.

wbdvt

ok, since it is close to TDay I have just decided to not brine it and trust the brine already done.  I may post the results.  I will be using Jeff Phillips lots of butter technique in a recent newsletter from him.

All the best to all that read my post.  Happy Thanksgiving...