Cooking two turkey breasts --- looking for suggestions

Hey everyone
Volleyball season is done, so I'm back from my self-imposed exile and ready to cook.

I've been asked to cook a couple of turkey boobs for Thanksgiving, but I'm lost. I did some searching through the forum, but came up empty.

Here's what I've got (it's a decent deal - someone else pays for the meat, and I just have to cook it!):
2 7lb Butterball Turkey breasts (w/ribs -- and some 14% solution for juiciness, yada yada....so from what I've read in here, I don't need to inject)

Dinner's at 2pm.

I'm trying to time this thing right and am not sure how long these things are gonna take. I've seen a few end-temperatures but they seem to vary a lot from post to post.

Also, re: brining -- how long? Every brining thing I've seen is talking about a whole turkey.

Well, thanks in advance. I knew you guys could bail me out here. Gimme some good advice and I'll reward you with some pictures on Friday!

Thanks again....:-D

well if it is enhanced then u don't need to brine or inject am i right?

Yes you already have 14% "water" added do not brine or inject or you will have a soggy turkey. I would simply rub some butter under the skin (I flavor the butter with garlic, ginger, poultry seasoning etc) and sprinkle with a rub (I do a pretty standard rub with poultry seasoning as the base for flavor) and smoke away.

oh gosh....feelin like a rookie (see? it's been a long time)

i've got a 'dera

Bill, I guess it is what you are used to. I don't like to work with any products that have been "enhanced" whether it is premarinated meat or turkey with a solution added. So, it has been a while since I cooked a butterball. I always use organic fresh turkey breast and cook one about every other week. I brine mine and cook at 275 and they are great. My thoughts are by the time you inject you will be in the 20% range depending how much you inject, but you are cooking at a much lower temp for alonger period so you will have a higher water loss most likely.

Bill, I actually have brined breast using maple syrup (normal real syrup not sugar free) in the brine, the meat comes out a little darker but has a great flavor (I also add dried molasses and maple sugar to the rub). I always experiment as I really hate cooking the same thing twice at home (since that is all you do in a restaurant). There are so many options and with each one there is a winning outcome if you put the right pieces together (temp, brine, bird, etc).

i'd like to be able to start at about 8 am and finish by 1

what if i cooked this thing closer to 275?