I decided to brine my turkey this year and have some questions for those of you who are experienced with this.
First, I am a good cook, so am not worried about messing it up too badly. I do, however, like a "classic" turkey taste. Does the brining make it taste vastly different than a regular turkey, or is it mostly to add tenderness? I don't mind if my turkey has a little extra flavor, but...I still want it to taste like turkey. Ya know? Also, does it make the turkey taste saltier?
I am using a 14lb frozen Butterball Turkey (though now I wish I had gone with fresh) and Turkey Perfect Herb Brine Mix, from WholeFoods.
And lastly, any specific pitfalls I should watch out for? The bag calls for a 20 to 24 hr marinate, but I think I am leaning more towards one hr per lb. I just don't want to leave it for too long and have it taste salty.
Any advice or suggestions you have would be great!