So in mid-November we are having a Friends'-Giving and I am in charge of the meat which will be a turkey. So I'm going to use my Big easy oil-less fryer to do the turkey, and I was thinking of instead of injecting brining the turkey in a recipe I found online.. which looks close to what I have seen on DeerMeatForDinner and I wanted to that out. Here's the: website https://thepioneerwoman.com/cooking/my-favorite-turkey-brine/ So in the recipe/post it says to only use fresh turkeys and not frozen becuase most frozen turkeys are pre-brined/ in some sort of solution that has sodium in it. And brining it would be point-less and could actually could make the turkey too salty. My question is... is this true???? I mean my family has fried turkeys for probably over a decade now and we only have gotten frozen turkeys to use and thawed it out in icy salt water and then injected it with creole butter and every turkey has turned out perfect and delicious! We would even rub it down with Cajun rub which the number 1 ingredient in it is salt! Has anyone heard of this or have experience "sodium-overload" with frozen turkeys as a result of brining it???? All information would be greatly appreciated.