When I make turkey, I usually get a fresh or frozen-but-not-injected bird. I dry-brine it for a few days, slip butter under the skin, blast it on high for 30 mins, lower the heat for the rest, and everyone's happy.
This year, due to several factors, I ended up with a frozen, injected Butterball bird. I've never cooked this kind of turkey before, and so I am full of questions.
I know there's salt already in there, but is it really good enough that I can skip the dry-brine? Can I dry-brine anyway or will it be way over-salted? (I'm very devoted to the dry-brine, you see.) I've researched some older threads that generally say to avoid brining, but has anyone actually tried to dry-brine a salt-injected turkey?
Brining notwithstanding, will my usual technique still work? Will this injected bird taste weird and sponge-y? (I'm cooking for lots this year, so the pressure's on!) Should I just suck it up, try find a non-injected bird (harder than one might think; it's not turkey season in Canada...) and do something else with this 17lb beast slowly thawing in my fridge? Am I over-thinking this? (I mean, obviously.)
Would greatly appreciate any butterball-cooking/ neuroticism-reducing tips you have. :) Thank you! [ETA: the dinner is on Saturday.]