I'm very confused. The turkey I received as a gift today says on the label that it already has 8% basting solution. Does that mean the turkey does not require any further brining? Or does that only mean the turkey has been processed with fat or butter, but HAVEN'T been brined??
Should I brine, in a case like this? I was intending to brine for 16 hours for an 18-lb turkey. But with this new discovery, maybe I should just brine for 6-10 hours? Is that a good decision, considering my family are not very fond of salty foods. PLEASE HELP, and thanks!