waste of time to Brine a butterball?

[Jim Smithson]

My wife accidently bought a boneless turkey breast...Butterball that states 'up to 20% liquid'.

I was planning on brining for this weekends turkey breast smoke, but is that hopeless in this case? Would it make it too salty, or make no difference? Or would it still help given my brine would be better than whatever was injected into this bird.

Thx

 

[Scott Dace]

My thought is that it would not make a difference because I don't think the meat will absorb anymore liquid. Or it will make it in-edible. Rub it with a combination of spices but omit the salt.

 

[Dave from Denver]

Use a flavor brine if you want but it's already brined pretty much as much as it's gonna be.

 

[Jim Smithson]

that is what I figured.

Oh well, takes that off my plate for today.

thx

 

[Chris Allingham]

If you poke around on these forums, you'll find lots of past posts where people do go ahead and brine these injected turkeys and they like the results.

From my perspective, I like to brine a natural, non-injected bird and if I buy an injected one, I just cook it that way without brining. But people do brine injected birds and like it.

It's up to you!

Regards,
Chris

 

[George Curtis]

if you do brine or inject, don't use any salt, its got more than enough.

 

[Chris Allingham]

If you're not using salt, you're not brining. And like I said, believe it or not people like to brine injected birds and they don't find them too salty. It's just a matter of taste, I guess.

Regards,
Chris

 

[George Curtis]

true, in a way. you can still get some taste of other stuff without using salt, i guess it would be a marinade. but that stuff they use is purty darn salty. anyway, just be carefull..