Perdue boneless turkey breast

Guineabear

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3.5 lbs Savory boneless Turkey breast. 4 hour cook at 250 degrees. 50/50 mix of fruit blend and Classic. Came out moist and tender but was so salty that it was almost inedible. Almost taste like ham instead of Turkey. Looked and smelled great but extreme salty taste was a disappointment. I did not brine, only added surface rub. Will be calling Perdue this morning.
 

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That is really odd. Keep us posted. I'm interested in what they have to say.
 
I've done boneless turkeys the last 3 Thanksgivings and never had one too salty. But the only ones I have ever bought are Butterball.
 
Looks good. Weird how it was salty. Butterball turkey last year, was greasy as all heck, like I cooked a goose. Won't be buying that brand again, went 37 years with different brands, figured they'd put out a good turkey.
 
Called this morning and spoke to a very nice representative named Mary. After hearing my gripe and taking my information said she'd be sending a refund check. She said it would take 7 to 10 days and couldn't apologize enough. Said she would make sure their quality control people were aware. Best of all, she spoke English.
 
Glad they made it right. I'm still curious as to what might have happened in the process.
 
The Perdue package says it's seasoned. It's a little hard to read but I'll bet it includes salt since the sodium content is 840mg per serving. You said that you added surface rub. Does that rub contain salt; most do. It might have something to do with the saltiness. :unsure:
 
The Perdue package says it's seasoned. It's a little hard to read but I'll bet it includes salt since the sodium content is 840mg per serving. You said that you added surface rub. Does that rub contain salt; most do. It might have something to do with the saltiness. :unsure:
Thanks for the observation but this was excessively salty. Yes the rub has salt in it but I've used it on other meats with no excessive salt flavor. Like I said this Turkey could have been a country ham, it was so salty. Thank God I didn't brine it too.
 
The Perdue package says it's seasoned. It's a little hard to read but I'll bet it includes salt since the sodium content is 840mg per serving. You said that you added surface rub. Does that rub contain salt; most do. It might have something to do with the saltiness. :unsure:
Interestingly A packet of Butterbsll boneless Turkey breast lists about 1/2 the sodium as Perdue. They also have one with white and dark meat. May try one of these next.
 
I think the turkey breast I did a couple weeks ago was butterball. you really have to read the labels carefully, as I didn't realize it was pre-brined or packed with salt solution.. In the end, I didn't realize it, and brined it myself for 24 hours. My choice of brine was pretty low salt, so it turned out good anyway, however..

I could see a pre seasoned, brined turkey breast coming out like that. the flavored ones are made so you have to add nothing to it, and was probably fully cured just like a ham anyway. sorry you had that experience. It always sucks to spend hours making something nly to have it turn out poorly.
 
I think the turkey breast I did a couple weeks ago was butterball. you really have to read the labels carefully, as I didn't realize it was pre-brined or packed with salt solution.. In the end, I didn't realize it, and brined it myself for 24 hours. My choice of brine was pretty low salt, so it turned out good anyway, however..

I could see a pre seasoned, brined turkey breast coming out like that. the flavored ones are made so you have to add nothing to it, and was probably fully cured just like a ham anyway. sorry you had that experience. It always sucks to spend hours making something nly to have it turn out poorly.
Agree that it's important to read labels. This breast listed a salt solution as many of our local poultry meats do. I can't imagine what would have happened if I had brined or injected. Plan to buy one of the Butterballs if they are still available. Pork tenderloin thawing for Thursday.. I'm pretty certain that will come out good..
 
Thanks for the observation but this was excessively salty. Yes the rub has salt in it but I've used it on other meats with no excessive salt flavor. Like I said this Turkey could have been a country ham, it was so salty. Thank God I didn't brine it too.
The Perdue package says it's seasoned. It's a little hard to read but I'll bet it includes salt since the sodium content is 840mg per serving. You said that you added surface rub. Does that rub contain salt; most do. It might have something to do with the saltiness. :unsure:
840 mg sodium per serving is a lot depending upon how they define serving. Most smoked or other turkey breast products in the grocery delis (Boarshead,etc.) have 500 or less mg / serving - usually a couple of slices.
 
3.5 lbs Savory boneless Turkey breast. 4 hour cook at 250 degrees. 50/50 mix of fruit blend and Classic. Came out moist and tender but was so salty that it was almost inedible. Almost taste like ham instead of Turkey. Looked and smelled great but extreme salty taste was a disappointment. I did not brine, only added surface rub. Will be calling Perdue this morning.
Ive got one rub I use on Turkey, chicken, pork, now I do salt the bone when o cook Boston butts for barbecue I learned that from my late uncle it will pull the salt into the butt but I still use one rub and that's apple wood rub my family loves it I put it on generously its made by grill mates.u won't be disappointed
 
Ive got one rub I use on Turkey, chicken, pork, now I do salt the bone when o cook Boston butts for barbecue I learned that from my late uncle it will pull the salt into the butt but I still use one rub and that's apple wood rub my family loves it I put it on generously its made by grill mates.u won't be disappointed
Thanks for the tip. I have several Grill Mates Seasoning/Rubs but have never tried the Apple wood version. Will pick up and try. I do like the honey garlic.
 
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