Boneless Turkey Breast

[njcpmiller]

I'm planning on smoking a couple of boneless turkey breasts for the upcoming Labor Day holiday. My wife found a great buy on Butterball Boneless Turkey Breasts. They state that they have a 20% enhanced solution. My questions are:

1. To brine or not to brine?
2. Should I inject?

Any guidance will be helpful. Thanks in advance.

 

[mbogo]

Hi Y'all, I've done quite a few of those, same brand & all. I do like to brine them, but go real easy on the salt in the brine, as that "solution" they use is quite salty already.  No need to inject, I do use a healthy dose of poultry seasoning in the brine, as well as on the breast before smoking. We love 'em, I pull them at about 155, and wrap in butcher paper, then into a cooler for about 1/2 hr. Then it's time to get busy!! 

We usually grab some onion buns, and BACON..... some melted cheese... oh God, I'm getting hungry. Gotta go.  

Happy smoking!

 

[njcpmiller]

Thanks for the info!

 

[njcpmiller]

Do you have a brining recipe that you would recommend?

 

[foamheart]

You can still brine although it will not take flavor significantly. I did some a couple a weeks ago. Same thing except off brand breasts still attached, I boned, brined and smoked. Couldn't really taste the brine too much.

http://www.smokingmeatforums.com/t/167311/lets-talk-turkey

 

[njcpmiller]

Looks awesome! I bet it was good. Thanks for the info.

 

[foamheart]

Looks awesome! I bet it was good. Thanks for the info.

You've really got to watch your pull time, its doesn't take but just a couple of extra degrees to dry and harden that bad boy up.

 

[oldschoolbbq]

Miller, hello. I have not brined in a while and as for me , a 'enhanced ' fowl doesn't need it ; as stated it won't take flavor and IMHO is a wasted effort.

Season it as you like and let the Smoke do it's magic.

Get a probe therm. ,if you don't already have one ,and monitor the IMT to 165*F  so not to dry it out.

Have fun and . . .

 

[njcpmiller]

Thanks for the info!