Butterball boneless turkey breast: no need to dry brine?

[DaveD]

Hey folks, like it says on the tin. Picked up the only available option for a boneless turkey breast, a standard Butterball product:




I think I know the answer but just want to check the hive mind: Because of that solution already injected, it's got all the salt it needs already so dry brining would be unnecessary, is that right? Or is this solution not that salty? Obs I've never made one of these, the only ones I've done before were from Wild Fork and free of any additives (big bummer that they don't deliver to our new area). Thanks for the reality check!

[Skip]

I've smoked these Butterball Boneless Turkey Breasts several times. My favorite way is to just season with something Salt Free and Smoke to 160-165*. Sometimes when it's about done I've wrapped in foil with a little butter until done like Aaron Franklin's Recipe for Bone in Turkey Breast.

[DaveD]

Thanks Skip - what temp did your run your smoker at? I've done mine running about 325 on the indirect side, and that has been my target IT range as well. They've taken between 90 and 120 min typically, and I expect this one will do about the same.

[Skip]

DaveD I ran the cooker 275-300 Indirect and it took 2-2.25 hours or so.

[Jerod Broussard]

Most people don't. The "up to" is just that. I've seen "up to's" of 12% only get to about 2%. So go figure. You can always add.....

[Oak Smoke]

I’ve never brined one that was already injected. It seems redundant.

[DaveD]

Thanks y'all, preconceived notion hereby confirmed

[randy.56]

Agree with everyone. They are already have been. Smoked several, it will be way to salty if you do anything else. Make great sandwiches.

[Donw]

Look at the Nutrition label:
200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.