I brine any poultry that is at or below 8% and can really tell the difference in flavor and moistness. Publix poultry is normally like that.
If I get "stuck" with a higher level of factory prep (normally by a relative)--I just cook it.
Comes out fine but just not with my flavors (if any).
I am not sure, but I think the processors are required to declare "some" level of "retained moisture" and I see some many that say "less than 3%. Don't think that is an issue at all, at least for me.
It is all----Good Eats!!
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.