I'm not sure what kind of turkey to purchase if I want to brine it. Are turkey growers required to label which birds have been treated or basted and which have not? If I brine a basted bird will it be too salty?
You recommend not to let the cheese cloth dry out during smoking. What's the best method to do this? Do you just pour melted butter over the turkey? Or, do you add new buttered cheese cloth?
Original Post
The turkey we got at Thanksgiving had 2%. Like why would they bother?