Dry brining a turkey breast is one of the best ways to ensure moist, flavorful meat every time. With just salt, herbs, and time, you can transform an ordinary turkey breast into a succulent masterpiece. In this article, I’ll explain what dry brining is, why it works so well for turkey breast, and provide a simple step-by-step guide to brining success.
What is Dry Brining?
Dry brining involves rubbing a raw turkey breast all over with a salt-based mixture, then letting it rest uncovered in the fridge for 1-3 days before cooking This process draws moisture out of the meat, which mixes with the salt to create a tasty brine That salty liquid is then reabsorbed into the turkey, seasoning it from the inside out.
Unlike wet brining where the meat soaks in a saltwater solution, dry brining requires no special equipment It’s a mess-free, hands-off technique that delivers big rewards in the flavor department. The salt penetrates deep into the meat for even seasoning throughout
Benefits of Dry Brining Turkey Breast
There are numerous advantages to dry brining turkey breast:
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Enhances moisture – Dry brining helps the turkey breast retain more moisture as it cooks, keeping it tender and juicy
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Boosts flavor – The salt deeply seasons the meat, while herbs and spices add extra dimension.
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Promotes tenderness – Salt breaks down muscle fibers, resulting in a delicate texture.
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Allows better browning – With no wet brine to make the skin soggy, it crisps up beautifully.
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Quicker cooking – Partially seasoned and tenderized meat requires less time in the oven.
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Simple process – All you need is a basic salt-herb rub and time. No messy brine required.
How Long to Dry Brine
The recommended brining time is 1-3 days. A good rule of thumb is about 1 hour of dry brining for every pound.
So for a 5 lb turkey breast, let it brine for at least 5 hours, but ideally for 15-72 hours. Even a quick 24 hour brine makes a noticeable improvement in flavor and texture.
Dry Brine Ingredients
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Kosher salt – The large grains distribute well on the meat. Avoid table salt, which is too fine.
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Herbs – Dried thyme, sage, rosemary work great. Fresh herbs lose potency over long brines.
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Black pepper – For a little kick of spice. Fresh cracked pepper is best.
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Sugar (optional) – A small amount of brown sugar balances salty flavors.
How to Dry Brine a Turkey Breast
Brining a turkey breast is simple with just a few easy steps:
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Mix the dry brine – In a small bowl, combine the measured amount of kosher salt along with any dried herbs, pepper, and sugar if using.
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Pat turkey dry – Blot the raw turkey breast with paper towels to remove excess moisture from the surface.
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Generously season – Thoroughly coat the turkey breast on all sides with the spice mixture, rubbing it into every nook and cranny. Get under the skin too.
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Refrigerate – Place turkey on a rimmed baking sheet and chill uncovered for 1-3 days, depending on size.
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Rinse and pat dry – Rinse the brined turkey under cool water to remove excess salt. Pat very dry.
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Roast turkey – Cook as desired, following your favorite roast turkey breast recipe. Enjoy your fabulously juicy, seasoned meat!
Turkey Brining Tips
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Chill turkey in the coldest part of the fridge to inhibit bacteria growth.
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Let brined turkey come to room temp before roasting for even cooking.
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Look for natural turkey, not pre-brined or self-basting turkey.
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Roast at 425°F to get the skin ultra crispy.
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Always rinse off the salt mixture before cooking or the meat will be too salty.
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Let roasted turkey rest 15 minutes before slicing for juicy results.
Common Dry Brining Questions
How much salt do you use to dry brine?
For turkey breast, use about 1 tablespoon kosher salt per 5 pounds of meat. Adjust amount to taste.
What’s the best way to dry brine a whole turkey?
Rub the salt mixture all over the turkey, including under the skin. Flip halfway through brining time for even coverage.
Can you over-brine turkey breast?
Beyond 3 days, the turkey breast may become unpleasantly salty. Stick to the 1 hour per pound rule, up to 72 hours max.
Should you rinse off the salt before roasting?
Yes, it’s important to briefly rinse the turkey under cool water first to remove excess surface salt. Make sure to pat very dry afterward.
Get Perfectly Seasoned, Juicy Turkey Breast
With this simple dry brining technique, you can easily achieve wonderfully moist, deeply seasoned turkey breast every time. For your next holiday meal or anytime you crave turkey, give dry brining a try. Follow the tips above for fantastic results. Your guests will be begging for more of your succulent, foolproof turkey breast.
How to Dry-Brine
Combine half a cup of Diamond Crystal kosher salt (or six tablespoons Mortons kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well coated with salt, though not completely encrusted.
Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences.
Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast, omitting any additional salting steps called for in those recipes.
Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.
Traditional Versus Dry Brine—Which Is Better?
I vastly prefer dry brining. A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.
Adding baking powder to a dry brine can also improve your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them to crisp and brown more efficiently, it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.
How to Dry Brine a Turkey | Holiday Tips and Recipe Ideas | Whole Foods Market
FAQ
How long can I dry brine a turkey breast?
The sweet spot for dry brining is 48 hours, but you can let it sit for as long as 72 hours.Nov 1, 2022
What are the rules for dry brine?
- Pat the meat dry. …
- Generously coat the meat with salt. …
- Place the salted meat on a wire rack set over a rimmed baking sheet. …
- Refrigerate uncovered for at least 4 hours and up to 3 days. …
- Rinse off the salt or blot dry right before cooking. …
- Cook as desired, adjusting seasonings to taste.
Should I rinse turkey after dry-brining?
Do you rinse a turkey after dry brining? Yes, this is one of the only times you should ever wash a turkey. You’ll need to rinse it under cool water to remove excess salt. Afterwards, be sure to pat it very dry with paper towels so the skin has a chance to crisp.
Is it better to brine a turkey wet or dry?
If so, wet brine or dry brine? Our opinion: You should always dry brine your roast turkey. It’s the key to making sure your bird is super flavorful and moist.
What is a dry brined turkey breast?
A dry brined turkey breast is a turkey breast that is prepared using the dry brining method. This process helps draw out moisture from the turkey, resulting in a juicy and tender meat. The turkey breast is also infused with flavor from an herb dry brine. This recipe is versatile and can be used for Thanksgiving or any other special occasion. It can be prepared for just the breast or the whole turkey, and is easy to prepare.
How do you Dry Brine a Turkey?
For an easy way to dry brine turkey, mix the sugar and salt together along with some dried herbs and spices. Pat the turkey dry and rub the brine mix onto the turkey, making sure to coat every inch of the skin. To get the most flavor, you’ll need to let your turkey sit for a minimum of 24 hours, but you can definitely aim for longer.
How do you brine a turkey breast?
Brining in a simple orange juice brine and roasting breast side down for part of the time ensures a bird that’s evenly cooked and juicy. In a large container whisk together water, salt, orange juice concentrate, peppercorns, and bay leaves. Submerge turkey in brine, cover, and refrigerate for 6–12 hours.