I've been reading some of the posts and they all say you shouldn't brine a Butterball turkey. Why and what would happen? I have a small one that I was going to brine & fry for Thanksgiving (as a second turkey for seconds / leftovers). I typically brine for 3 days, remove from the brine that morning, and fry (I've been doing this for 5 or so years now, usually pretty good, but don't think I ever had a Butterball). Will I even taste a difference (of a Butterball vs. Something else)?