Another turkey breast question

[volscrazy65]

I'm wanting to do my first turkey breast.  I've searched and read all the turkey breast threads on the forums and still have a brining question.  I've read multiple times to brine if the breast is not in a solution and not to brine if it is.  I have an 8.5 lb bone in Honeysuckle breast that has been basted with all kinds of goodness.  I've seen nothing about basting.  I took a pic so you could see exactly what the label says.  Should I brine this baby?

 

[SconnieQ]

"Basting" is just another fancy word for pre-injecting. Ignore the advice not to brine if it is in solution (basted, in a salt solution, as yours says). I have been brining such turkeys for 20 years, and they have never been too salty. The pre-injection is no substitute for the slow osmosis process of brining. Also, it is all about achieving equilibrium. Brining will balance the salt between the brine and the bird, so it won't necessarily add that much salt, since the pre-injection is not actually that salty. If you are worried about saltiness, then reduce the salt in the brine by 25%. Turkey breast in particular is not terribly flavorful on it's own. Plus, you will likely be using it in a sandwich, etc. So it needs to be on the salty side to balance out the other sandwich ingredients. Think about how salty deli turkey is. There is a reason for that.

 

[volscrazy65]

Thanks Kari! 

 

[Grampy]

+1 on what Kari said. I have always brined too with no problems.

 

[volscrazy65]

What do you think about resting a turkey breast?  I've seen a couple people say they do it.

 

[SconnieQ]

Oh yes, for sure rest it. I would rest at least 20-30 minutes minimum before you cut into it. You want to rest pretty much all meat. The larger/thicker the meat mass, the longer the rest.

 

[volscrazy65]

Thanks for all the help Kari.