Another question for the brining experts on here. The turkey I have thawing for Thanksgiving is basted. Now, through my research, I've noticed many recipes that say not to use a pre-basted turkey. The Butterball site says that brining may interfere with the flavor of a basted turkey.
Does anyone have any experience with this? I'd like to try brining, but I don't want to waste a whole turkey if the process will ruin the bird.