Is there anybody out there? I know it's late, but I just looked at the wrapping on my frozen (now thawed) turkey. It was injected with a solution of broth, salt,etc. I missed that part. I had everything ready for the brine and then read the part where you don't brine a "self-basting" turkey - Cook's mag. Nov.-Dec 2004. It didn't say that it was self-basting but I'm concerned that the per serving sodium content is 270 mg. per serving. YIKES! Pitch the brine? Or do it and hook us up to an H2O IV that night?