I know nothing abut food science, but i do know what my experiences are.
I have been brinng Turkeys (and chickens) for quite a few years.
The higher the percentage of solution the bird is enhanced with, the more likely you are to get a mushy bird if you brine as normal.
It is all about moisture, not to mention the enhanced meats are all over the charts when it comes to sodium content.
Here is a study done on enhanced Pork (not sure if the results for Turkey are similar or not)
I have in fact seen a bird so moist due to brining an enhanced bird, that is is darn near unedible.
Can you brine an enhanced bird? darn right you can, but why?
if you are wanting to add flavor..inject
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)