Dry Brined Turkey Breast
Updated Sep 21, 2026
Dry brined turkey breast recipe with kosher salt, herbs, chicken stock, and butter. It dry brines overnight, then roasts until juicy with golden skin.
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I started making this dry brined turkey breast recipe when I realized I didn’t need a whole dry brined turkey to get juicy Thanksgiving-style turkey. I am also terrible at remembering to prep things a day ahead, so this is one of the few recipes I literally set a reminder for on my phone. The overnight dry brine really does make a difference in the flavor and texture of the turkey breast. It seasons the meat and gives the skin time to dry out before roasting, which equals extra crispy skin.
I make this dry-brined turkey breast recipe for smaller gatherings or when I just want the white meat of the turkey for turkey paninis or turkey noodle soup!
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested the brining time, and the full 24 hours really is worth it. When I rushed it and only let the salt sit for a few hours, the turkey breast was less seasoned and not nearly as juicy. Giving it the full day let the salt work all the way through, so it stayed juicy even after roasting.
I also found that leaving the turkey breast uncovered in the fridge with the dry brine is what gives it crispy skin. The turkey breast I covered with plastic wrap came out with soft, pale skin, but leaving it exposed dried the surface out, so it crisped up and browned in the oven.
Happy Cooking!
– Yumna
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Dry Brined Turkey Breast Ingredients
- Turkey breast: I use a 5- to 7-pound bone-in, skin-on turkey breast for this dry-brined turkey breast recipe. You can dry brine a boneless turkey breast, but the roasting time will change, so rely on the thermometer rather than trying to use the same timing. At 425°F, I estimate about 18 to 22 minutes per pound for a boneless turkey breast. Bone-in turkey breast can vary more depending on its size and shape, but I usually estimate about 10 to 16 minutes per pound. I treat those times as a rough guide and always check the thickest part with an instant-read thermometer. Remove the turkey at 160°F and let it rest. Carryover cooking should bring the internal temperature to 165°F as it rests.
- Dry brine: Kosher salt, dried parsley, dried sage, black pepper, and dried thyme. I mix everything really well before seasoning so the herbs are evenly distributed. You may not need every bit of the dry brine, but you do want a thin, even coating over the entire turkey breast.
- Vegetables and fresh thyme: I use roughly chopped carrot, celery, onion, and fresh thyme underneath the turkey. I keep the vegetables fairly chunky so they can handle the full roasting time without burning.
- For roasting: Avocado oil goes on before the turkey goes into the oven, chicken stock gets added to the pan partway through, and butter is brushed over the skin near the end. If you don’t have avocado oil, you can use 1 tablespoon of another neutral, high-heat oil.
How to Make Dry Brined Turkey Breast
These step-by-step photos walk you through how to make Dry Brined Turkey Breast. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Dry Brined Turkey Breast recipe below
1. Pat the Turkey Breast Dry
Use paper towels to remove as much surface moisture as you can, then set the breast on a rimmed sheet pan so any liquid stays contained while it brines.
2. Season with the Dry Brine
Generously season the turkey with the salt brine 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.
3. Build the Roasting Pan
Take a large-rimmed baking sheet and scatter carrot, celery, onion, and thyme all over, then place the turkey breast on top. Let it sit at room temperature. Once it has lost some of the refrigerator chill, rub the avocado oil all over the skin.
4. Start Roasting the breast
After the first roast, rotate the pan and pour the chicken stock into the bottom. Then return the turkey to the oven so it can keep cooking over the vegetables and pan drippings.
5. Brush with Butter
Brush melted butter over the skin near the end of roasting, then keep cooking until the thickest part of the breast reaches the target temperature on an instant-read thermometer.
6. Rest and Slice the turkey
Remove from the oven. Tent the turkey loosely with foil. Let it rest, then carve the turkey breast from the bone and thinly slice.
Full Dry Brined Turkey Breast Recipe
Dry Brine Turkey Breast Recipe
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.
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
- Keep it uncovered while it dry brines. I leave the turkey uncovered in the refrigerator so the surface can dry instead of trapping moisture under plastic. That helps the skin brown better once it goes into the oven.
- Use the thermometer, not the clock. Turkey breasts can vary quite a bit in size and shape, so I check the thickest part without touching the bone instead of assuming the roasting time will be exact.
- Protect the skin if it gets dark too early. If the top is already nicely browned but the center still needs more time, I loosely cover the browned area with foil and keep roasting.
- 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.
Troubleshooting
No, your turkey breast must be thawed before brining to be sure that the brine is able to penetrate and season the meat properly.
No! Instead of sealing in the moisture, covering your turkey breast may create an environment for bacteria to grow.
I don’t rinse it. I leave the salt and herb coating in place and move straight into the roasting prep after the 24-hour brine.
I use the roasting time as a guide and let the internal temperature tell me when it’s done. A smaller breast may finish sooner, while a larger one can need extra time.
I add it after the turkey has already started roasting so there is liquid in the pan for the rest of the cook. It also gives me pan drippings that I can use for gravy afterward.
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! I’ll 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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