The only bone in turkey breasts that I can find are sold in a salt solution. Are these ok to brine?

Thanks in advance.
T

There are some on this site that claim success at brining enhanced birds. Essentially the enhanced bird is already brined so I personally wouldn't bother unless you're trying to add flavor as opposed to only moisture to the finished product.

Paul

I brined and slow smoked an enhanced turkey breast at Thanksgiving using Morton Salt's recipe for brine. Only brined for 12 hours. It was EXCELLENT. Some on here would have you decrease salt in the brine--I didn't, but that might be a good idea. We did slip the unsalted butter under the skin of the breast as the recipe suggested.