I have two 12 lb 8% solution turkeys ready for Christmas. I was thinking of injecting them with Chris Lilly's Pork Shoulder Injection (apple juice, water, sugar, salt, worcestershire sauce)

Should I inject them? I read some other threads that it doesn't hurt to brine, since the birds just won't soak up that much more brine, but since I will be injecting would the salt just be to much? Maybe I should take the salt out of the recipe?

My plans are to put one on the bullet with 1 lb bacon on the breast and then other on the OTG rotisserie both at 350.

Any thoughts or recommendations would be welcomed.

Thanks,