I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I have done a lot of googling, but can't figure out exactly what this means and whether I can/should still brine it.
While trying to figure out if "butter basting" involves salt, I keep coming across the term "self-basting." And it is usually associated with advice to avoid brining.
Can anyone out there help? I just began to defrost the turkey and my original plan was to do the defrosting in a brine in the fridge. Given that it's "butter basted" though, I'm wondering if I should go near it with salt at all. Thanks very much.