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On my first Thanksgiving I over cooked the turkey trying to make sure it was done. Needless to say it was very dry. Then I saw Alton Brown and his brined turkey and tried that, it was great. The next year I did it again but this time it was too salty. This year I found out why. You never brine a Butterball turkey. The self basting of the Butterball turkey is accomplished by injecting it with a salt brine. This year I slow cooked a 14 pounder for four hours at 300 degrees and it was perfect. Live and learn!!!!