Quick Answer
The recommended amount of salt to use when dry brining a turkey breast is 1/2 teaspoon of kosher salt per pound of turkey. So for a 5 pound turkey breast, you would use around 2.5 teaspoons of kosher salt. The salt draws moisture out of the turkey which dissolves some proteins, allowing the moisture to get reabsorbed, seasoning the meat and keeping it juicy.
What is Dry Brining?
Dry brining, also known as dry salting, is a process of seasoning meat by rubbing salt directly on its surface and allowing it to sit and cure for several hours or days. The salt draws moisture out of the meat through osmosis. This dissolved moisture then dissolves some of the muscle proteins on the surface of the meat. When the salt is rinsed off later, that moisture gets reabsorbed, bringing the dissolved proteins and flavors along with it.
This results in meat that is both seasoned throughout and retains more moisture when cooked, leading to juicier and more flavorful results. Dry brining can be done with larger cuts of meat like turkey, chicken, beef roasts, and pork. It’s an easy way to boost flavor and tenderness without needing to submerge the meat in a wet brine solution.
Benefits of Dry Brining
There are a few advantages to dry brining over using a traditional wet brine:
- Less messy – There’s no need to submerge meat in a bucket of liquid.
- Takes less space – You can dry brine in a sheet pan rather than needing a container big enough to hold the meat and brine.
- Better flavor – The salt is in direct contact with the meat rather than diluted in liquid.
- Crisp skin – Dry brining helps the skin of poultry end up extra crispy.
The salt also helps denature some proteins, allowing the meat to hold on to more moisture as it cooks. While a wet brine adds extra moisture, a dry brine allows the meat to retain its natural moisture better.
How Much Salt Is Needed for Dry Brining?
Most experts recommend using a ratio of around 1/2 teaspoon of kosher salt per pound of meat when dry brining. Table salt can also be used but may need to be reduced slightly since it has smaller grains.
Here are some examples of how much salt would be used for different weights of turkey breast:
| Turkey Breast Weight | Kosher Salt |
|---|---|
| 2 pounds | 1 teaspoon |
| 3 pounds | 1 1/2 teaspoons |
| 4 pounds | 2 teaspoons |
| 5 pounds | 2 1/2 teaspoons |
The kosher salt flakes can cover more surface area and season the meat more effectively than regular table salt. You can adjust the amount of salt to your taste – more for very flavorful turkey or less if you’ll be adding other seasonings later. It’s easy to add more salt but impossible to remove it once it has been absorbed.
How Long to Dry Brine a Turkey Breast
Most turkey breasts require dry brining for 12-24 hours for the salt to properly penetrate and season it. Here are some general timelines:
- 8-12 hours: Small turkey breast under 3 pounds
- 12-24 hours: Medium 3-6 pound turkey breast
- 24+ hours: Large 6-8+ pound turkey breast
You can technically dry brine for a few hours or up to 2-3 days with larger cuts of meat. The longer time allows the salt to work its way deeper into the meat. But for a boneless turkey breast, 12-24 hours is usually sufficient.
After dry brining, be sure to rinse off the salt and pat the turkey dry before roasting. This will remove any excess salt from the surface.
Tips for Dry Brining Turkey Breast
Here are some tips for the best results when dry brining a turkey breast:
– Pat the turkey breast dry first. Rubbing the salt into damp meat will make it overly salty.
– Use kosher salt for the best coverage. Table salt works too but you may need 10-15% less.
– Completely coat the surface with salt, leaving no areas unseasoned.
– Place in a rimmed baking sheet or dish to catch any moisture drawn out.
– Refrigerate uncovered to let the surface dry out. Covering traps moisture.
– Rinse and pat dry before cooking to remove excess surface salt.
– Let sit at room temperature for 30-60 minutes before roasting for more even cooking.
Adding Other Flavorings
For extra flavor, you can add dried herbs and spices to your salt mixture. Some good options include:
- Dried thyme
- Dried rosemary
- Sage
- Smoked paprika
- Ground ginger
- Garlic powder
- Freshly ground black pepper
Use about 1-2 teaspoons of dried herbs per 1/2 cup of salt. You can also rub spices like ginger and pepper directly onto the surface the turkey breast after salting.
For bolder flavors, try wet brining or marinating the turkey breast before dry brining. Up to 6 hours in a flavored wet brine can add extra spice and herb flavors. Pat dry before coating with the salt.
Roasting a Dry Brined Turkey Breast
After dry brining, the turkey breast is ready for roasting. Follow these tips for the best results:
– Rinse off the salt and pat extremely dry with paper towels. Place on a wire rack over a roasting pan.
– Rub the skin with olive or avocado oil to help it crisp and caramelize.
– Roast at 400°F for the first 30 minutes to brown the skin.
– Lower heat to 325°F and continue roasting until the internal temperature reaches 160-165°F.
– Baste every 30 minutes with pan drippings to keep the turkey breast moist and juicy.
– Let rest for at least 15-20 minutes before slicing for juicier meat.
The dry brined turkey will have seasoned, tender meat with crispy browned skin. Enjoy it on its own or use for sandwiches, salads, casseroles, and more.
Other Meats to Dry Brine
While excellent for turkey breast, dry brining can also be used to enhance the flavor of other meats:
- Chicken: Use 1/2 tsp salt per pound. Brine up to 24 hours.
- Pork chops: Rub with 1/2 tsp salt per pound. Brine 2-12 hours.
- Pork roast: Use 1 tsp salt per pound. Brine overnight.
- Beef roast: Apply 1 1/2 tsp salt per pound. Brine for 24-48 hours.
The longer brining time helps the salt penetrate into the thicker cuts of meats. Rinse and pat dry the excess salt before cooking.
Conclusion
Dry brining is a simple and highly effective way to boost flavor and moisture in turkey breast and other meats. While wet brining adds extra liquid, dry brining allows the natural moisture to be retained better.
By coating the turkey breast with around 1/2 teaspoon of kosher salt per pound and letting it rest overnight, the salt deeply seasons the meat while dissolving some proteins to improve tenderness and juiciness. Add dried herbs and spices to the salt for more flavor. Rinse off excess salt before roasting for the best results.