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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%)

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