My wife and I are hosting our first thanksgiving for the family and I wanted to cook the best Turkey possible.
I have a 18lbs Butterball turkey. My plan was to use the Slaughter house brine, injection and spritz. However I have recently read that you are not suppose to brine a butterball turkey because it is already enhanced and will therefore be too salty.
Can I brine this Turkey or now? For how long? Can I still use the Slaughter house injection?
The turkey said "Up to 8% of a solution of water, 2% or less of salt, natural flavors, food starch, and sodium phosphates added to enhance tenderness and juicyness"