Boneless Turkey Breast

I would not brine as long as a whole turkey. I would leave the skin on and smoke that way, then remove the skin when you are going to slice.

In the past I have used a weak brine on a Turkey breast and did it for 24 hours.
The Osmosis process of Brine....takes time....probably will take about 8 hours
minimum for the process to work properly. You can do it for less time; but you may
not get the maximum flavor in it.

As far as wrapping the breast in Bacon .....you can if you want.....but the Turkey
breast will not dry out unless you overcook it. I have cooked many Turkey breasts,
thighs, and legs on the grill; they were always moist and juicy. Back then I didn't
use a thermometer; I just went by feel....when it was firm, it was done. Now I use
a temperature probe, and it is more precise. When the internal temperature hits
165 degrees....take it off the grill.....it's done.

Brine not necessary. Skip the bacon as it robs smoke from the breast.
Cook until 165 and it will be plenty juicy.

Bbq Bubba said:

Brine not necessary. Skip the bacon as it robs smoke from the breast.
Cook until 165 and it will be plenty juicy.

Click to expand...

I would agree.
Lots of people love to brine a Turkey .....and that's fine if you want.
I used to.....but in recent years I haven't done it....you don't need to, as
long as you don't overcook the Turkey.
This year I just sprayed some Olive Oil on the skin, sprinkled on the seasonings, sprayed on a little more
Olive Oil to make the seasonings cling better. Then cooked the Turkey in
the oven at 325 degrees until the internal temperature of the breast hit
165 degrees. It was moist and juicy and tasty.