Go Back
+ servings
Overhead shot of sliced turkey breast on a large platter with fresh herbs with sweet potatoes and cranberry sauce nearby.
Print Pin
5 from 13 votes

Dry Brine Turkey Breast

This dry brine, bone-in, skin-on turkey breast is juicy, tender, and packed with flavor! If you haven't tried dry brining your bird I highly recommended it!
Course Entree
Cuisine American
Diet Diabetic
Prep Time 30 minutes
Cook Time 55 minutes
Brining + Resting Time 1 day 1 hour 15 minutes
Total Time 1 day 2 hours 40 minutes
Servings 8 servings
Calories 392kcal
Author Yumna Jawad


Dry Brine

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 fresh thyme sprigs
  • 1 tablespoon avocado oil
  • 1 cup chicken stock
  • 1 tablespoon unsalted butter


  • 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.


Tip: Place the turkey breast in the coldest part of your refrigerator, usually the back, once the dry brine is in place. 


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