My in-laws are having a crowd this Thanksgiving and I volunteered to bring a smoked turkey breast to supplement the bird.

The wife picked up a frozen 6.75lb bone-in breast and I realized it's got the wording on the package that it's got a solution already injected.

I just got a new 18" Weber Smoky Mountain I want to try out but am thinking that I should NOT brine this then? I don't want this to turn out too salty, should I just do a rub and get it on the smoker? I was planning on brining but it sounds like that may be a mistake here?

A large branch of dead/dry hickory just fell into my yard from my neighbors tree so I'm going to use that for the wood.

I'm no expert (others will be along shortly), but to me at least, it seems you're on the right track there...

word on the interwebs is most if not all frozen turkeys, whole or breasts are already salt water brined.

You can brine if you wish to add more flavor, consensus is that if it's to help retain moist meat it's not necessary that's been done.

At this point I don't brine, but I do a nice rub with seasoning into a soft butter filled container, mix it up good and spread under the skin and on the skin...

They get packaged in a salt brine typically. Often about a 6% solution, should say on the packaging

I’d not add any additional salt, it compounds very quickly and becomes inedible

Use a spice combination without salt as a dry brine/rub

I don't brine my grocery store bought turkeys for two reasons:

as the OP noted, they're already brined and state on the label the percent by weight that is brine.

I did it once with cranberry juice as the sugar component of the brine. The depth of pink/red penetration was abysmal, and I highly supect the manufacturer brining as pink/red penetration depth wasn't as deep as a marinade.

The few times that I've bought from a butcher shop I brined it.

Been mulling over different methods too.
I usually wet brine then smoke.

Just saw an interesting method from the King of BBQ - Aaron Franklin.

He salt dry brines ( In you case if already brined I would just leave it alone ).
He just smokes it then, wraps it like a brisket with a bunch of butter.
You could also on stage one add a nice rub which is what I intend to do.

I have done both brine and no brine for the "previously brined" birds. I feel as though the brine on top of brine was not a complete waste of time as I like to add a depth of flavors with my brine. (Citrus, bay leaves, peppercorns, etc.) the juiciness and moisture of the meat is what really isn't affected by the "second brine".

I would encourage you to use a fruitwood for your bird, hickory is nice, but it can be an overpowering flavor.

I wouldn't brine it.

When I used to do turkey I'd infuse butter with whatever seasonings and aromatics I wanted then after I strained the butter I'd inject it into the breasts and baste with the remaining.
I always do a rib roast for Thanksgiving now.

Ours is brining in about 3 gallons of water, 2 oranges, 2 lemons, salt and spices.

I'm in the don't brine camp.


I'm fairly certain that any frozen turkey you get at the store will already be brined or injected with a solution already. I've done a few in the kamado joe and never had an issue. I did season and rub under the skin with butter though (just like we do with the turkeys we roast in the oven).


Wild turkey or farm fresh - I'd brine those.

No need to brine if it's just the breast. Cook to 160˚ and you're done. Let it rest for 30 minutes in an empty ice chest and cover it in foil to keep the heat in.

I'd separate the skin (if it isn't already) and add some seasoning and butter. Maybe cook it over some celery, orange slices, carrots, apple slices and onions to give it some aromatics.

Cover the breast in butter-soaked cheese cloth and keep basting every 30 minutes.

Tony.