I will once again make my "soon to be world famous" adobo turkey (roasted in a pan with bourbon and then it gets a maple/bourbon glaze at the end).

The recipe calls for seasoning before roasting with a fair among of salt along with other spices.

This year for the first time we bought a brined turkey - Glatt Kosher from Trader Joe's - which they actually label "similar to being brined."

Should I just cut back the salt? Leave it out completely??