Turkey Breast

[Casey O]

I bought a turkey breast that, upon further inspection, has been injected with "up to 15% solution etc etc". I am assuming that if I brine it the result would be too salty. Is this true, or is there anything else I can do to ensure it comes out moist? (Anybody ever tried the Jamisons' recommendation of wrapping it with wet cheesecloth ?)

TIA

 

[Mike Hartwell]

I have not tried to brine an enhanced turkey product, however a search on this topic yields sevearl threads you might find interesting, among which is this.
The enhancement will yield a similar result to brining a natural breast, minus any spices or flavorings you were hoping to add.

Good luck with your cook...and lots of pics please.