Butterball Turkey Breast - 18%

[aucivil]

I ended up with two frozen BB bone-in Turkey breast. Noticed that the label says they have been enhanced up to 18% with a salt/water/flavor solution. With the breast already pumped up 18%, don't see the need to brine. Never dealt with anything this enhanced, am I messing up by just using a rub (must be getting lazy)? Seems like dry brining would create a salt lick.

 

[noboundaries]

Don't brine that turkey unless you cut WAY back on the salt. I do brine Butterballs with a very small amount of kosher or sea salt (1/3 cup) and OJ/water with some spices. For the rub I use a seasoning that is heavy on herbs and spices, lite on salt.

 

[chopsaw]

I've done those with just black pepper on the skin . Cook to the right temp , they come out very moist with great turkey flavor .

 

[chef jimmyj]

No brine needed unless you have a special flavor profile you like, then injecting is faster. Shame the producers have gotten so greedy that they increase the weight 18% and folks line up to pay it. I am looking to raise some Chickens and Turkeys of my own some day...JJ

 

[aucivil]

No brine needed unless you have a special flavor profile you like, then injecting is faster. Shame the producers have gotten so greedy that they increase the weight 18% and folks line up to pay it. I am looking to raise some Chickens and Turkeys of my own some day...JJ

It's hard to find unenhanced (watered down) chicken, turkey or ribs.

 

[SmokinAl]

I don't brine Butterballs, but I do inject them with Tony C's Cajun butter marinade.
Al

 

[SmokinAl]

I don't brine Butterballs, but I do inject them with Tony C's Cajun butter marinade.
Al

 

[aucivil]

For the record - did not brine, injected with melted butter and broth, applied a rub. Was plenty moist but could have used a bit of flavor in the injection.