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Do You need to Brine a Turkey Breast?

AlanAlan Posts: 72
edited 8:06AM in EggHead Forum
I caught Butterball Boneless Turkey Breast (w/wing meat) on sale and was getting ready to smoke it. I hve brined and cookd whole Turkeys in the past an like the technique.[p]I'm not sure if this Turkey breast has additional processing such as adding salt that would make brining inadvisable.[p]Anybody have any suggestions?


  • Nature BoyNature Boy Posts: 8,523
    The package should mention if there is any solution injected into it...or soaked in. If there is no mention on the package, I think the brining option is wide open. If you don't overcook the breast meat (165 optimum), then the results will be just fine without the brine. FWIW.
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  • BBQfan1BBQfan1 Posts: 562
    Alan, as Nature Boy has suggested, my humble opinion is also to pass on brining a Butterball; they are already 'treated' and basted and not prime candidates for brining.

  • Tim MTim M Posts: 2,410
    Alan,[p]Nature Boy is totally correct, in my opinion. I do them often and never brine them since they are prebasted already. You will like the results! They absorb smoke very easily so be careful. I use a light olive oil coat on the skin to make it brown up nicely. 350 deg over a drip pan works well.[p]Tim

  • AlanAlan Posts: 72
    I decided to brine the breast, but used a lower salt concentration than I normally would for a whole bird. I used 1/2 cup salt + 1/2 cup sugar to a gallon of water overnite in the fridge. I rinsed it, rubbed it with olive oil, and put it on. It took just short of 3 hours at 275, and tastes great.[p]Thanks for all of the advice!

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