Do You need to Brine a Turkey Breast?

Alan

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?
Thanks,
Alan

Nature Boy

Alan,
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.
NB

BBQfan1

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 M

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

Alan

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!
Alan