How to dry brine your bone-in turkey breast
Dry Brining is an easy way to incorporate deep seasoning into turkey. Season all sides of the turkey liberally; allow the turkey to rest in the refrigerator for 1 hour or up to 12 hours before cooking. The longer the turkey is seasoned, the more flavor it will have.
- Mix all of your desired ingredients together. Popular seasonings for a dry brine include salt, pepper, cayenne pepper, smoked paprika, chili powder, onion powder and garlic powder. You want a smooth, uniform look so all the spices are distributed evenly.
- Pat the turkey dry with paper towels and rub with 1 tablespoon of olive oil so the brine has something to stick to.
- Rub the dry brine mixture evenly across the surface of the turkey. Use about 3 teaspoons per pound of turkey.
- Place the turkey uncovered in the refrigerator. Leaving it uncovered allows the skin to dry out, which will make it crispier when it’s time to cook.
- Let the turkey rest in the fridge for up to 12 hours, but a minimum of one.
- Cook the turkey using the method of your choice. We recommend this Nashville Hot Turkey Sandwich recipe for a kick of flavor in every bite.
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