Cheap turkey to smoke

[catdaddy]

Back before Thanksgiving when turkeys were a lost leader for the grocery store I bought a 13 lber. Now I'm thawing it and want to brine and smoke/bbq. The label says "it contains up to 8% of a solution of turkey broth and salt" and a couple other things. I'm wondering if I even need to brine. Should I dry brine for 2 or 3 days and just let the meat come to balance or let well enough alone?

[kayb]

It's been a while since I cooked a grocery store turkey, but I'd say dry brine it just in case. I've never noticed an appreciable taste of salt in a roasted turkey from the grocery, so I don't think you'll oversalt it.

 

[heidih]

Agreed. We always just had the cheapo ones that are "pumped". Always rubbed salt inside and out. Never salty.

[chileheadmike]

I've been using this for about 20 years

https://www.smokingmeatforums.com/threads/shakes-honey-brine.49739/

 

It could get a bit salty with an "enhanced" turkey. 

[FeChef]

They are usually injected with sodium phosphate which helps retain moisture. Its low on the salt flavor scale. I would suggest injecting with flavoring like garlic butter and use a simple dry rub before smoking.