Turkey Breast - Brine or not to Brine

[wxmanmac]

I am planning on smoking 2 Honey Suckle Turkey Breast, approximately 10 pounds each, but the package says it is basted with 15% turkey broth, salt, sugar and natural flavoring. My question is, should I use a store bought turkey brine that already has sea salt in it or make my own that has little to no salt in the brine? I don't want the breasts be too salty. One breast will be going to someone else. All suggestions are welcomed.

 

[zwiller]

The missus is a big fan of the HS turkeys and they have a nice flavor so brining is not as critical as other birds.  You could still do it but maybe just do a nice rub instead.  I never heard of store bought brine and have always made mine.  I think Pop's Brine is the bomb for smoked turkey but it is a cure brine.  http://www.smokingmeatforums.com/a/pops-wet-curing-brine

 

[bdskelly]

Those breasts have been packed in a brine solution.  They really need no more than a rub, light smoke then bring them up to an IT of 165 and then a rest  before you carve. b

 

[wxmanmac]

Thanks gentlemen. It confirmed my suspension. Have a Happy Thanksgiving.

 

[dirtsailor2003]

Those breasts have been packed in a brine solution.  They really need no more than a rub, light smoke then bring them up to an IT of 165 and then a rest  before you carve. b

Yep that.

If you can get an all natural non enhanced bird, brining is great for adding additional flavor.