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Most commercially raised and processed turkeys are infused with salt water or a butter/margarine, water and salt solution. You may think this is to keep the meat moist during cooking, but it’s actually added to prevent spoilage of the meat.
Turkeys with added water give off a lot of liquid as they roast. Chefs suggest brining to remove the added water prior to cooking. After roasting, a brined turkey has a richer, game bird taste and a firmer texture.
Natural, organic or locally raised farm turkeys typically have no added liquid, so brining will make them horribly dry and the meat stringy.
Read the label or ask the farmer to find out if your turkey was injected with a salt solution. If it was, you can brine it if you want. If not, then stay away from all salt until after cooking.
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