Brine Turkey Breast?

Does it say anywhere on the label that it has been enhanced, self basting, or c[FONT=Arial,Verdana,Helvetica,sans-serif]ontains up to X% of a solution to enhance juiciness and tenderness...?

If so, it's been brined already.
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newtwoq said:

does it say anywhere on the label that it has been enhanced, self basting, or c[font=arial,verdana,helvetica,sans-serif]ontains up to x% of a solution to enhance juiciness and tenderness...?

If so, it's been brined already.
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Click to expand...

^ +1 ......

I always brine them even when it says enhanced. After rinsing and drying they taste great and not too salty.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1016897&catid=1

I would say it is definitely already brined. Natural turkey is very low sodium. A POUND of uncooked turkey has 3% of the daily recommended sodium intake. 14% per serving is huge compared to this.
Serving size most likely 3 ounces?

I just smoked two turkey breasts yesterday and they turned out great. I followed this process for brining: http://www.bbq-brethren.com/forum/showthread.php?t=59514

Brings the salt down a bit since it is targeted at cheap frozen turkey. The honey adds a great flavor. This is the second time I've done it and it was amazing each time.

I brined for years, then moved into injecting a brine. While on that road of experimation I got in touch with "Old Dave" because I wanted to play with pastraming a turkey breast. Long story short... Dave gave me his version of "Shakes" injectable brine, which I really like. Later I incorporated that with some pastrami seasoning for the pastramied breast. HERE is a write-up with all the details. I've done about 20 of these and really like the variety.