Sister has a Honeysuckle white. These, Butterballs and almost all frozen turkeys are injected with a sodium/sugar solution (brine). I really really REALLY want to try that apple cider brine someone posted in the other thread the other day.
Cut the salt/sugar down in an attempt to equalize what's already there? Don't do it at all? What say the brining experts? Don't want a salt block on the table at Thanksgiving.
Cut the salt/sugar down in an attempt to equalize what's already there? Don't do it at all? What say the brining experts? Don't want a salt block on the table at Thanksgiving.