So I have an "enhanced" turkey

[Shaun H]

How do I adjust brining? Do I withhold the salt? Just minimize it? Any experience doing it this way?

 

[Bob Correll]

Shaun,
This should be of help:
http://virtualweberbullet.com/whole-turkey-brined-butterball-self-basting.html

 

[Shaun H]

Thanks for the link!