To brine or not to brine Gobbler breast?

[KEABOS63]

OK I just picked up a bone in turkey breast. I was so happy I found one that wasn't frozen I didn't look at what the thing was or was not injected with. So please help me decide "to brine or not to brine?"

This is what I have: Zacky Farms 6.5 lbs, 100% natural, no preservatives added, may contain up to 2% retained water.

I know there is alot of knowledge on this board so I am counting on all for some quick info! From what I read so far about turkey I think I'm waiting for Squirt The Cat to bail me out here.....

[KyNola]

This is what I have: Zacky Farms 6.5 lbs, 100% natural, no preservatives added, may contain up to 2% retained water.

With only 2% retained water, I wouldn't think brining would hurt that bird. 

[squirtthecat]

Sadly, I've never brined one yet (mine all come pumped with saline and broth solution), but yours sounds like it would be a perfect candidate..   No salt - that is the key.

[KEABOS63]

Thanks guys. Any suggestions for a saltless brine?

[squirtthecat]

Sorry, I didn't mean that you shouldn't use salt in your brine - I meant that it wasn't already pumped with a sodium solution, so that makes it a good candidate for brining.   I didn't word that correctly.


And if you do want a low salt brine, here is one from another thread:

http://forum.bradleysmoker.com/index.php?topic=12644.0

[KEABOS63]

A tremendous amount of thanks to STC, the turkey GURU..


Tim

[FLBentRider]

I have not done a Turkey without brining in three or four years.

I really feel it adds to the flavor and moisture of the bird.

[BuyLowSellHigh]

That breast is a great candidate for brining.  I'm like FLBR on turkey and brine, so long as it isn't enhanced (and that one isn't).

Go for it!

[ArnieM]

It sounds like a good candidate for brining.  I might also inject it with melted butter and Cajun seasoning, but that's just me.

[KEABOS63]

I am totally in favor of injecting the breast as well but the cajun seasoning is out. I have three little ones that wouldn't be too pleased if it was too spicy for them to eat so that is out of the question. Thanks for the suggestion though. I just dropped the breast in a brine and put it to sleep over night in the fridge.

[ArnieM]

I hear ya.  Some butter and honey might work.

[DTAggie]

Look at this link that was given to me yesterday when I asked about brinning.

http://forum.bradleysmoker.com/index.php?topic=12644.0