As a newbie to this, I have a couple questions. For starters, why brine a turkey breast? My other question is: won't using a salt and cure agent more or less pickle the turkey? I'm planning on smoking a 7# breast this weekend and we are planning on doing it with an apple jelly glaze. I was thinking of soaking it in some apple juice and thyme but not sure about adding the salts and sugar or even how much. I've done some searching but couldn't find a complete answer. Can anyone help out a newbie?