To brine or not - Honeysuckle turkey breast

[Burghski]

Unable to find a non-injected turkey breast, I grabbed a Honeysuckle breast that has broth and salt added to it. I've tried to brine one of these before with a 1:1 salt to sugar brine, and it was too salty. Any thoughts? Should I skip the brine or brine with just sugar? There will be a no salt rub applied before smoking. Thanks

[RonB]

The sugar molecule is too large to penetrate, so I'd just cook it.

[smokin fool]

We brined a turkey in Kosher salt last year and I'd never do it again or use a lot less than called for.
I wouldn't use white sugar either but brown sugar is a different story.
We boiled a mixture of brown sugar and spices in a pot then added it to brine.
Brined for 24 hours.
The turkey turned out fantastic, the gravy on the other hand was Bonneville.
Good thing we had canned turkey gravy just in case.

[texastweeter]

What is the sodium count look like on the nutrition table?

[HouseHomey]

Brine. Back off the Salt. Add other flavors. I like some brown sugar too. Heat to disolve stuff if it’s required. Cool with ice. Brine and let drip dry for a day.

[pkadare]

Why would you consider brining if it has already been injected? I'm curious as I don't see any benefit.

[Huskee]

I do on occasion if the sodium content is under 300mg. 200-300mg I'll salt lightly. Under 200mg I'll salt as per normal. I pay no attention to the 'injected with a 5-10% solution' because that doesn't tell you how much of said solution is actually salt. The Nutrition Facts sodium content does.

[klflowers]

I usually don't brine injected turkeys. I make a wet rub with olive oil or butter and a dry rub (whatever I have, or black pepper, onion and garlic powder), put it on and directly on the grill. I use a no salt or a lightly salted dry rub.

[mountainsmoker]

I also bought a Honeysuckle White breast for smoking on Monday. The sodium amounts listed is 200mg for the bird and 450mg for the solution.

This is why I never brine an injected store bought turkey or breast. Instead I do a Simon and Garfunkle rub mixed into butter. Then I place it under the skin. This does two things flavors the meat and crisps the skin.

[texastweeter]

try using butter flavored shortening instead of the butter. It crisps up better since itdoesnt have the water content butter does. Or, use bacon grease!

[pkadare]

texastweeter - Ghee also works really well.

[mountainsmoker]

I use butter as some herbs release there oils better in water and others in oil. I also let it set out over night on the counter to allow the herbs to add their flavor to be absorbed.

[dsohmer]

Does anyone have a good brine recipe that has little or no salt?

[pkadare]

Brine, by definition, is a high-concentration solution of salt in water. Sounds like you're really looking for a marinade and not a brine.

[mountainsmoker]

Remember also that due to the tightness of the muscle fibers, nearly all other molecules will not penetrate much beyond the initial 1/8 inch of the bird. So with that said like pkadare said you want a marinade not a brine.