Just bought a boned-in turkey breast to do tomorrow and I am trying to decide whether to brine it or not. My wife would rather not brine it because she says it will be too salty (any comments?).

Also, last time I smoked a breast I remember that it was very moist but it had a paste-like consistency (it turned into mush in my mouth). I do like moist breasts but I would still like to have some texture. Did I over cook it?

Is it a fresh turkey or a frozen turkey? If frozen, check the label. If it says something like "flavor enhanced with xx% solution" it is essentially brined by injection. I called Butterball a couple of years ago asking this question and they said it would likely be way too salty if I brined it. As I understand it, brining changes the protein molecules of the meat, rearranging them somehow... and depending what you add to the brine solution, maybe a bit on flavor.

I've never had mushy (turkey) breast so can't comment on that.