Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The least processed turkey I can fine here has an 7% solution injected with 2% of the being salt. Should I take this into account when I brine the turkey?
That would depend on the amount of salt in the brine your using but if it doesn't have to much salt I wouldn't worry about it. Its hard to find anything but fresh turkeys that haven't been enhanced and fresh is hard to find in many places
That turkey's BEEN brined. You can make a weak brine, and add flavoings- white wine, rosemary, thyme, etc... and perhaps 1/3 normal brine salt concentration, but most of osmosis has occurred in "solution added" birds.