Frozen Turkey Breast Brine

I wouldn't call it a brine, they just added some weight with water so they could make a little more money.

They will brine well for you, just make sure they are thawed first.

Thanks

In common vernacular around these parts the turkey breast has already been brined..enhanced..pumped..shot up..or whatever other adjective a person might want to use..from the factory. If a person wants to do it again yet another time..the big danger is getting it overly salty..which combining double brining with a salty rub can push it over the edge. Try a marinade with Eyetalian Dressing. Thats how I do it..so it must be right..lol. Keep us posted. Try Kraft 7 Seas Viva Eyetalian.

Not to disagree BW, but it really depends on the % solution. Being something of a expert on brining, you've can't over salt the bird by adding a brine too (unless the brine is over salty).

Brines work by equilibrium. So if the % in the brine is X, it's not added to % that's in the breast. It just doesn't work as an additive.

You can in fact reduce the % of the solution in the turkey (say you get one of those 24% types birds (which I say NEVER buy) by soaking it in plain water you will reduce that percentage because the percent IN the bird will try to equalize with the % OUT of the bird (which is 0%)

Gotcha. Thanks for the science. Musta been the salty rub which brought the factory enhanced and home brined turkeys to the cusp of too salty a few times.

I did Brine them for 12 hours yesterday. Removed & Rinsed put refrigerator. I will use unsalted Rub & smoke today with (BEANS)Best Beans on the planet recipe . Hope they aren't to salty! Let you know how they turn out.
http://www.bigoven.com/recipe/...on-the-planet/181846

Sounds good ,let us know how it all turned out.

Turkey Breasts and Beans were a hit not salty at all, very moist turkey . Will do it the same way again.

You could have brined them for 24 hrs and been fine.

Congrats....

Great news. We will know how to handle them things in the future. Thanks.