Originally Posted by BroBBQButcher
... Most people say if the bird is enhanced cut your salt in half.
Well, I'm no expert... oh wait, I am; on Brining at least :D
Never heard that recommendation.
While some people blog and say "never" brine an enhanced bird, I say think about it with a little food science instead of guessing.
I've talked with some Food Scientists. Brining works on Osmosis and Equilibrium. As such, if you brine an enhance bird, the % of salt in the bird and the % of salt in the brine have to be calculated to know what will really happen.
But, because of equilibrium. If the bird is saltier than the brine, the brine just won't work. In fact, it's the opposite. The bird will try to equalize with the brine solution. If you took a 20% brined bird and soaked it in a brine, the brine would do nothing except take some of the solution out of the bird.
So, 5% for me is nothing and I'd brine as normal. I recommend that if it's 12% or less just brine as you would normally.
Hope that help.