How to Dry Brine a Turkey Breast for Maximum Juiciness and Flavor

A brined turkey breast is perfect for serving 2-4 people, with plenty of leftovers! Make this recipe for tender, juicy boneless turkey roast.

Not everyone has a crowd over for the holidays and for those of you who cook for a smaller group, this brown sugar maple glazed boneless turkey roast is perfect.

This recipe is just for the turkey breast, but if you need to cook an entire bird, I have notes and a great video on roasting and carving a turkey.

Dry brined for 12 hours with spices, roasted and basted with a brown sugar, maple, Sriracha sauce, this is a tasty alternative to the traditional bird. Although eating turkey doesn’t just have to be around the holidays either. I eat it quite often year round.

Dry brining a turkey breast is one of the easiest ways to ensure a flavorful, juicy turkey every time. With just a simple mixture of salt, herbs, and time, you can transform an ordinary turkey breast into a succulent showstopper. Here’s a step-by-step guide on how to dry brine a turkey breast for optimal results.

What is Dry Brining?

Dry brining involves rubbing a turkey breast with a salt and herb mixture, then letting it rest uncovered in the refrigerator for a prolonged period. This draws out moisture from within the meat, then allows the turkey to reabsorb the salty liquid, resulting in a seasoned, moist interior.

Unlike wet brining where the turkey sits in a saltwater solution dry brining doesn’t require any special equipment or a lot of space. It’s a simple mess-free process that delivers big flavor payoffs.

Why Dry Brine a Turkey Breast?

Dry brining offers numerous benefits that give you a better tasting turkey

Enhances flavor – The salt penetrates deep into the meat, seasoning it throughout. Herbs and spices add extra dimension.
Improves moisture – Dry brining helps the turkey breast retain more moisture during roasting. No more dried out turkey!
Promotes tenderness – The salt breaks down muscle fibers, resulting in a tender texture.
Allows for better crisping – With no wet brine solution present, the turkey skin crisps up better.
Quicker cooking time – Less time in the oven is needed since the meat is partially seasoned and tenderized.
Easy process – Dry brining requires no special equipment, just a basic herb rub and time.

How Long to Dry Brine a Turkey Breast

The recommended dry brining time is 1-3 days. The general rule of thumb is about 1 hour of brining time per pound of turkey.

So for a 6 lb turkey breast, let it brine for 6 hours minimum, but up to 18 hours for best results. If you can only spare 24 hours of brining time, that will still make a noticeable difference.

Dry Brine Ingredients

Salt – Use kosher salt, as the larger grains distribute better on the meat. Table salt is too fine.
Herbs – Dried thyme, sage, rosemary work well. Opt for dried since fresh will lose potency over the long brine time.
Pepper – Fresh cracked black pepper adds some kick.
Sugar (optional) – A small amount of brown sugar can help counteract salty flavors.

How to Dry Brine a Turkey Breast

Mix the dry brine – In a small bowl, stir together the salt, herbs, pepper, and sugar if using.
Pat turkey dry – Blot the turkey breast with paper towels to remove excess moisture.
Generously season – Rub the spice mixture all over the turkey, under the skin, over the skin, and on the underside.
Refrigerate – Place the turkey breast on a wire rack set in a rimmed baking sheet. Let it rest uncovered in the fridge for 1-3 days.
Rinse and pat dry – Rinse the turkey breast under cold water to remove excess salt. Pat very dry with paper towels.
Roast turkey – Roast the turkey breast as you normally would, following your favorite recipe. The brining is now complete!

Tips for the Best Dry Brined Turkey

Chill the turkey breast in the coldest part of the fridge so it stays nice and cold.
Let the brined turkey come to room temperature before roasting for more even cooking.
Avoid pre-brined turkey breasts, as they are already seasoned. Look for natural turkey.
Roast at a high temp (425°F) to get the skin extra crispy.
Make sure to rinse off the salt mixture before cooking or the turkey will be too salty.
Let the roasted turkey rest at least 15 minutes before slicing for juicy results.

Common Dry Brine Questions

How much salt do you use to dry brine?

Use about 1 tablespoon kosher salt per 5 pounds of turkey meat. Adjust to your taste, increasing or decreasing salt as desired.

What is the best way to dry brine a whole turkey?

Evenly coat the entire surface of the turkey with the dry brine mix. For best coverage, gently loosen the skin over the breast and rub the mix directly onto the meat beneath.

Can you leave a turkey in a dry brine too long?

It’s possible for the turkey breast to become too salty if left to brine for over 3 days. Stick within the recommended 1 hour per pound, up to 72 hours maximum.

Should you rinse off the dry brine before cooking?

Yes, it’s important to briefly rinse the turkey under cool water before roasting to remove any excess surface salt. Make sure to pat it completely dry afterward.

Make Amazing Dry Brined Turkey Breast This Holiday

Take your turkey breast to the next level of juicy, seasoned perfection with the simple dry brining technique. In just a few easy steps and a little bit of patience, you’ll have a showstopping centerpiece turkey breast for Thanksgiving or any celebration. Give it a try and you may never cook an unbrined turkey again!

how do you dry brine a turkey breast

Cooking time and temp for boneless turkey

As a general rule, turkey breast takes about 16 minutes per pound to cook. For a 4 pound bone-in breast, it takes just over an hour.

For a boneless turkey roast, the cooking time is about 40 minutes at 350°F. Be sure to check the internal temperature to know for sure that it’s cooked through. The internal temperature should be 163°F at the thickest part of the breast.

When finished roasting, remove the turkey from the oven, set it onto a cutting board or platter where the juices won’t leak onto your counter, and cover it loosely with foil. Allow the meat to rest for 20 minutes before slicing. During this time, the turkey will continue to cook another 2-3 degrees, bringing the internal temperature up to a safe 165°F.

how do you dry brine a turkey breast

Tips for serving turkey for two or four

So I have a couple of tips for those of you cooking for more than two people.

Consider buying a larger turkey breast.

I usually buy a 2 pound boneless breast when I’m only serving turkey for two, but I get a 4 pound turkey roast when we have another couple over.

I suggest cutting the slices a bit thinner than you would for two people. This will leave you plenty of leftovers for sandwiches and turkey pot pie.

If you’re cooking a turkey dinner for more than two, it’s also nice to add an extra side dish, or double up on the size of the dish.

Dry brined turkey breast

FAQ

Do you rinse turkey after dry brining?

Pat It Dry Use paper towels and get the skin “as dry as possible” before doing anything else. And if you’re wondering, no—you don’t need to rinse the bird, whether it’s been dry-brined or wet-brined, before adding more seasoning and roasting.

Is it better to wet or dry brine turkey breast?

Both ways produce a flavorful and moist turkey but have other important considerations that may impact your choice. Wet brines infuse flavor and moisture more quickly than dry brines; however, a larger vessel for the brining process will be needed as well as enough refrigerator space.

Do you brine a turkey breast up or down?

Twenty-four hours is better, though, especially for a large turkey. Place the turkey, breast side down, in the bag, but 2/3 of the way through the brining, flip the turkey in the bag to make sure it brines evenly.

How do you Dry Brine a Turkey?

In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.

How do you brine a turkey breast?

Pat dry the turkey breast with paper towels and season all over with the salt mixture. Try to get the salt under the skin and onto the breast. Season on all sides but use the majority of the mixture on the top of the breasts since they are the thickest and will take the most time for the brine to penetrate.

How do you brine a turkey breast in a crock pot?

In a large container, combine the salt, brown sugar, vinegar, and water. Place the turkey breast in the brine, making sure it is completely submerged. Refrigerate the turkey for at least 24 hours, or up to 48 hours. Preheat the oven to 325 degrees Fahrenheit. Remove the turkey from the brine and pat it dry.

Should you brine a turkey breast before roasting?

Use kosher salt. Kosher salt prevents clumping, which allows the salt to be more evenly distributed into the meat. Pat dry the turkey breast with paper towels before applying the brine and before roasting. Don’t worry. The salty briny flavors will have absorbed into the meat so you’re not removing those flavors by drying the bird before roasting.