I agree, that brining is a way to make a very tender bird, but:
My aunt did this one Thanksgiving, and I'll admit, the meat just melted
in your mouth.
Tender as butter .

It did have a highly seassoned, salty taste though, and definitely
didn't need any salt added at the table.

Later that evening, I was so parched, I was drinking water all night,
and even getting up from bed to drink something constantly throughout
the night. A couple of others at the family get together too also said
the bird was a bit too salty.

With many of these frozen birds being already dosed/injected with a
solution of sorts, isn't this just too much then?

Just a thought about brining, and how much salt will not make a turkey
identical to this?
Perhaps she did something wrong? But she is an awesome cook. Mark