More questions from readers of my turkey page. Thom asks:
"The ... label that says it has been injected with a 8% solution, not packed in a solution. I’m guessing that brining one might make the bird too salty since I think that the injections are a substitute for brining…"
Yes — injected with or packed in a solution means it's already brined. Don't brine again — it will be too salty.
"Under cooking techniques, you don’t mention convection ovens."
That's because I didn't have one. But I do now! I'll let you know but my expectation is that it will be done sooner. Happily, I don't worry about timing anymore, now that I know the turkey needs to rest at least 30 minutes and will stay hot for an hour. Lots of time to finish everything off without stress.
"Do you use anything to help get the cooked bird out of the roasting pan?"
Good question, especially with 20-pound birds! I have a turkey lifter (Google it). But sometimes I just use heavyweight tongs in one hand and paper towels in the other, so I can grab the bird and stabilize the load.