For convenience, a pre-brined, self-basting (basted) turkey is usually injected with salt, sweetener, seasonings, and sometimes phosphates for water retention. These are all meant to add flavor and retain moisture to skip the brining process at home. Check the label for those ingredients. An unbrined turkey, typically labeled as natural or organic. They may have water retention (around 6%) but no added salt. They require a little more work, but I prefer this option for more control over the flavor. I like to dry brine the turkey a day before roasting, but you can also wet brine if you prefer.