I brine turkey if they are not already done so by the vendor. Some of them, like chicken, can contain up to a 40% solution so definitely read the label. (and also buyer beware. You are usually paying by the pound and brining increases the weight)
I prefer local farm raised turkey which can take a good 12-16 hour bath in a brine. A butterball doesn't really need that so for those I usually just coat the bird with butter or oil, salt and rosemary. Then cook.
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