Dry Brined Turkey Breast
Updated Oct 16, 2025
This dry-brined, bone-in, skin-on turkey breast is made with salt and a mix of dried herbs that sits on the breast, soaking into the meat, which is roasted in the oven until juicy.
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I love dry brined turkey breast!
I started making dry brined turkey breast when I realized I didn’t need a whole dry brined turkey to get that same juicy, flavorful Thanksgiving-style turkey. The dry brine makes a huge difference; it seasons the meat all the way through and gives me golden, crispy skin that everyone fights over.
This dry brined turkey breast recipe is great for smaller gatherings or when I just want the white meat of the turkey without all the extra work. I love that I can prep it the night before, let the brine do its thing, and have seasoned, tender turkey ready to roast the next day.
Happy Cooking!
– Yumna
Dry Brined Turkey Breast Ingredients
Dry Brine
- Salt: Fine ground Kosher salt is best for dry brining, but you can use coarse kosher salt if that’s what you have on hand!
- Pepper: Go for freshly cracked black pepper.
- Herbs: Normally, I would suggest fresh herbs, but in this case, you’ll want to use dried sage, parsley, and thyme.
Turkey
- Turkey breast: You’re going for a bone-in, skin-on, 5-7lbs cut of breast meat.
- Vegetables: I like to use carrot, celery, and yellow onion as the vegetable base for this turkey to sit on.
- Thyme: Look for fresh thyme rather than dried, if you can!
- Avocado Oil: I like the way avocado oil crisps up the turkey skin, but olive oil will be fine, too.
- Butter: I use unsalted butter, but any butter you have on hand will work.
- Chicken stock: Any pre-packaged chicken stock will do.
How to Make Dry Brined Turkey
Dry brining isn’t a complicated process, but it does require some time for the flavors to fully get into the turkey, so that’s where we start!
Dry Brine the Turkey
Cook the Turkey
Dry Brine Turkey Breast Recipe
This dry brine, bone-in, skin-on turkey breast is made with salt and a mix of dried herbs that sits on the breast soaking into the meat that is then roasted in the oven until juicy.
Video
Ingredients
Dry Brine
- 1 tablespoon kosher salt
- 2 teaspoons dried parsley
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Turkey Breast
- 1 5-7 pound bone-in skin on turkey breast
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 1 small onion roughly chopped
- 2-3 sprigs fresh thyme
- 1 tablespoon avocado oil
- 1 cup chicken stock
- 1 tablespoon unsalted butter
Instructions
- In a small bowl combine salt, parsley, black pepper, thyme and sage.
- Pat the turkey breast dry with paper towels, then set on a rimmed sheet pan. Generously season the turkey with the salt mixture. You may not need to use all of the dry brine, but you want to cover the entire turkey breast surface with an even layer of salt. Let sit uncovered in the fridge for 24 hours.
- When ready to cook. Remove from the fridge. Take a large rimmed baking sheet and scatter carrot, celery, onion and thyme all over, then place the turkey breast on top. Let sit at room temperature for about 1 hour.
- Meanwhile, preheat the oven to 425˚F. Once the turkey has come to room temperature, rub the avocado oil all over the skin. Place in the oven and roast for 25 minutes. Rotate the pan, then add 1 cup chicken stock to the bottom of the pan. Roast for an additional 20 minutes, then brush with butter. Roast for 10 additional minutes or until the internal temperature registers 160˚F on an instant read thermometer. The final time will depend on the size of your turkey breast, be sure to check the temperature of the turkey to ensure proper doneness.
- Remove from the oven and tent with foil. Let rest for at least 15 minutes, then carve from the bone and thinly slice.
- If desired, use the pan drippings to make gravy.
Equipment
Notes
- My Top Tip: Let your turkey brine for a minimum of 24 hours. The sweet spot for dry brining is 48 hours, but you can let it sit for as long as 72 hours. Just be sure to keep it refrigerated, so the meat remains safe to consume.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat your slices of turkey breast in the oven or microwave until warmed through.
- Freezing: Once cooled, your turkey breast will last in an airtight container in the freezer for 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight before reheating.
Nutrition
Calories: 392kcal, Carbohydrates: 5g, Protein: 57g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 155mg, Sodium: 1266mg, Potassium: 88mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1356IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 0.3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Let your turkey brine for a minimum of 24 hours. The sweet spot for dry brining is 48 hours, but you can let it sit for as long as 72 hours. Just be sure to keep it refrigerated, so the meat remains safe to consume.
- Let the turkey rest before carving. This is just good practice for any type of turkey you’re cooking. Letting the turkey rest for at least 15 minutes before carving allows the juices to redistribute throughout the meat, giving you a juicier and more tender turkey.
Serving Ideas
- Add to your Thanksgiving spread. This dry brined turkey is always at the center of my Thanksgiving table alongside green bean casserole, pan roasted Brussel sprouts, and butternut squash stuffing.
- Pair with potatoes. I love turkey and potatoes together, especially my crispy parmesan potatoes, smashed oven roasted sweet potatoes, and healthy mashed potatoes.
- Make a veggie side. This turkey tastes great with my green beans and almonds, cauliflower au gratin, or cinnamon-roasted butternut squash.
FAQs
Can I brine a frozen turkey breast?
No, your turkey breast must be thawed before brining to be sure that the brine is able to penetrate and season the meat properly.
Should I cover the turkey breast while it brines?
No! Instead of sealing in the moisture, covering your turkey breast may create an environment for bacteria to grow.
Comments
I made this for Thanksgiving today and last night I brined it when I came home from work and roasted it today. It was perfect! Thank you so much for the delicious and easy to do recipe! Iโll be keeping and using this recipe again in the near future!
Aww, that makes me so happy to hear!! Thank you so much, Julie! Happy Thanksgiving!!
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