I used this for a frozen breast that came with a brine solution already injected. It was too salty. Here is what I think was my mistake. I measured enough solution to inject for a 10% weight of the bird. I did not account for the giblet package nor the extra water weight that the drained from the bird when I took it out of the package.

I am going in for another round and this time I subtracted the solution and the giblet package from the total weight needing to be injected. BTW- the water and giblets combined for 2 lbs of weight!

Will post the outcome of this second bird

Winner, winner chicken dinner! The second breast was noticeably less salty after I accounted for the extra weight of the excess salt water and giblet pack! Excellent flavor. It was almost, and I say almost cautiously, a tad on the salty side. Still curious I looked at the label as Johnathon suggested and found this:

Turkey Breast With Ribs, Back Portion, Wing Portion and Neck Skin Containing Approximately 19% Of A Solution Of Turkey Broth, Salt, Sodium Phosphate, Sugar, Flavoring. Gravy Packet Ingredients: Water, Gravy Seasoning (Dextrose, Food Starch-Modified, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Turkey Broth, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).

It came with a 19% injection already!!! Boy this explains a lot! Thanks Johnathon for pointing me in that direction!

I just ordered a 11 lb lobe without it being already pumped and am going to cure this puppy using the exact recipe. I suspect it is going to turn out fantastic!

Hello. Will cold phosphate work if I choose to marinade in the stuff and not inject?