Dry Brine Turkey Breast: Salt Amount and Time
Published
A dry brine for a bone-in turkey breast is salt applied under and on the skin with no water. The calculator's default is 0.31% of the breast's weight, about 1/2 teaspoon of Diamond Crystal per pound. For a 6 lb (2.72 kg) breast that is 8.4 g (0.3 oz), about 1 tablespoon, for 6 to 24 hours in the refrigerator.
Quick answer
For bone-in turkey breast, use salt equal to 0.31% of its weight: 8.4 g (0.3 oz) for 6 lb (2.72 kg). Leave it for 6 hr to 1 day.
- Diamond Crystal kosher, for 6 lb (2.72 kg)
- 1 Tbsp
- Morton kosher, for 6 lb (2.72 kg)
- 1 3/4 tsp
- Table salt, for 6 lb (2.72 kg)
- 1 1/2 tsp
- Time window
- 6 hr to 1 day
Warnings
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for turkey breast, and says to wrap in plastic if salting longer than 12 hours.
Notes
ATK says to wrap the turkey breast in plastic wrap if it is salted for longer than 12 hours.
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The calculator also lists a higher amount, 0.46%, for the same time. For a whole bird, the dry brine turkey guide has its own amounts. If you would rather soak the breast, the turkey breast wet brine guide covers that method, and wet versus dry brine compares the two.
Salt amount
Weigh the bone-in breast before salting. The times apply to a bone-in turkey breast of 5 to 7 pounds. The calculator accepts 4 lb (1.81 kg) to 8 lb (3.63 kg).
| Strength | Salt percentage | Salt for 4 lb (1.81 kg) | Time for 6 lb |
|---|---|---|---|
| Light, 6 to 24 hours About 1/2 teaspoon of Diamond Crystal per pound (about 0.31 percent), uncovered, 6 to 24 hours. see warning | 0.31% of food | 5.6 g (0.2 oz) 2 tsp Diamond Crystal kosher 1 1/4 tsp Morton kosher 1 tsp Table salt | 6 hr to 1 day |
| Standard, 6 to 24 hours 3/4 teaspoon of kosher salt per pound (about 0.46 percent), 6 to 24 hours, wrapped if over 12 hours. see warning | 0.46% of food | 8.3 g (0.29 oz) 1 Tbsp Diamond Crystal kosher 1 3/4 tsp Morton kosher 1 1/2 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 day. ATK gives 24 hours as the longest time and says to wrap in plastic wrap if salting longer than 12 hours. Applies to: Standard, 6 to 24 hours.
- Light, 0.31%, 6 to 24 hours: from America's Test Kitchen's (ATK) roast whole turkey breast with gravy and from AmazingRibs. ATK's recipe uses 3 teaspoons of Diamond Crystal for a 5 to 7 pound bone-in breast, 1 teaspoon under the skin on each side and 1 teaspoon on the underside of the cavity, refrigerated uncovered for 24 hours. AmazingRibs gives about 1/2 teaspoon of kosher salt per pound for chicken and turkey. Both work out to about 0.31 percent. This is the default because it is the lowest amount.
- Standard, 0.46%, 6 to 24 hours: from ATK's article on salting a turkey. It gives 3/4 teaspoon of kosher salt per pound for a boneless or bone-in breast, rubbed between the skin and the meat, on a wire rack in a rimmed baking sheet. ATK's roast chart gives the same amount.
Note
The standard amount rests on one publisher. The ATK article and chart are both ATK, and ATK's recipe and AmazingRibs give the lower 0.31 percent.
ATK's recipe was developed with Diamond Crystal and gives 2 1/2 teaspoons instead of 3 if you use Morton. The ATK article does not name a brand, so for the standard amount the calculator reads "kosher salt" as Diamond Crystal at 2.8 g per teaspoon, the lightest of the three common salts.
Note
The ATK recipe also sprinkles 1 more teaspoon of salt over the buttered breast before roasting, and the gravy is seasoned to taste. The calculator's amount counts only the salting before refrigeration. If you follow that recipe, the later salt adds to the total.
Note
America's Test Kitchen's kosher salt taste test weighs a teaspoon of Morton kosher salt at 4.8 g and a teaspoon of Diamond Crystal at 2.8 g. A cook who uses the same volume of Morton as the Diamond Crystal amount therefore uses about 1.7 times as much salt by weight (4.8 g divided by 2.8 g) and ends up well above the percentage shown. Weigh the salt, or use the Morton volume the calculator shows.
Salt and time by weight
Amounts are by weight first, then by volume for each salt type. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g. The same volume of different salts weighs different amounts, and weighing is the reliable way to measure. The kosher versus table salt guide explains the crystal differences.
Light, 0.31%, 6 to 24 hours (default)
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 6 hr to 1 day |
| 5 lb (2.27 kg) | 7 g (0.25 oz) | 2 1/2 tsp | 1 1/2 tsp | 1 1/4 tsp | 6 hr to 1 day |
| 6 lb (2.72 kg) | 8.4 g (0.3 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 6 hr to 1 day |
| 7 lb (3.18 kg) | 9.8 g (0.35 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 6 hr to 1 day |
| 8 lb (3.63 kg) | 11.2 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Standard, 0.46%, 6 to 24 hours
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 8.3 g (0.29 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 6 hr to 1 day |
| 5 lb (2.27 kg) | 10.4 g (0.37 oz) | 1 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 6 hr to 1 day |
| 6 lb (2.72 kg) | 12.5 g (0.44 oz) | 1 1/2 Tbsp | 2 1/2 tsp | 2 tsp | 6 hr to 1 day |
| 7 lb (3.18 kg) | 14.6 g (0.52 oz) | 1 1/2 Tbsp | 1 Tbsp | 2 1/2 tsp | 6 hr to 1 day |
| 8 lb (3.63 kg) | 16.7 g (0.59 oz) | 2 Tbsp | 1 Tbsp | 2 3/4 tsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Warning
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for turkey breast, and says to wrap in plastic if salting longer than 12 hours.
Note
ATK says to wrap the turkey breast in plastic wrap if it is salted for longer than 12 hours.
Choosing a time within the window
Both amounts list 6 to 24 hours. ATK's article says at least 6 hours and up to 24 hours. AmazingRibs says thick cuts such as turkey breasts need about 4 to 6 hours for the salt to get deep, and that overnight is fine, without a maximum. The calculator uses the ATK window.
The over-brining guide explains why meat has a maximum brine time. The sources do not give a different time for a 4 lb breast and an 8 lb breast.
Covered or uncovered
The sources differ on covering. ATK's recipe refrigerates the breast uncovered on a large plate for 24 hours. ATK's article puts it on a wire rack in a rimmed baking sheet and says to wrap it in plastic wrap if salting for longer than 12 hours. AmazingRibs says to leave meat uncovered on a rack in a pan in the refrigerator, mainly so poultry skin can dry, and says salt penetrates chicken and turkey skin.
How to dry brine a turkey breast
- Weigh the bone-in breast and find the row for your weight, salt type and amount.
- Measure the salt, preferably on a scale. Loosen the skin and rub the salt between the skin and the meat, leaving the skin attached. AmazingRibs says to sprinkle a little more salt on thick parts such as the breasts of a turkey.
- Set the breast on a wire rack in a rimmed baking sheet, or on a plate as ATK's recipe does, and refrigerate it at 40°F (4°C) or below for 6 to 24 hours. Wrap it in plastic wrap if you go past 12 hours.
- Cook the breast. ATK's article does not mention rinsing, and AmazingRibs says there is no need to rinse because the salt is absorbed.
- Check the temperature with a thermometer. FoodSafety.gov lists 165°F (74°C) as the safe minimum internal temperature for chicken, turkey and other poultry.
What the salt does
ATK explains that salt draws the turkey's juices to the surface, where the salt dissolves into them to form a brine that the meat then reabsorbs. The salt also changes the structure of the muscle proteins, so they hold more of their natural juices during cooking.
Practical problems
- The breast is too salty: Check the salt type first. The same volume of Morton kosher gives about 1.7 times as much salt by weight as Diamond Crystal, and table salt gives more than twice. Count the salt in any gravy, butter or later seasoning.
- A self-basting or kosher turkey: ATK's recipe says to skip the salting step for a self-basting or kosher turkey breast.
- A larger or smaller breast: The times apply to 5 to 7 pounds. The calculator accepts 4 lb (1.81 kg) to 8 lb (3.63 kg), so enter your weight in the calculator.
- Comparing methods and cuts: The turkey brine time chart lists wet brine times for turkey, and the dry brine time chart lists every dry brine food.
Safety and sodium
Keep the breast at 40°F (4°C) or below the whole time. The brining food safety guide covers refrigerator handling.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day, as the FDA notes. Brined and fermented food contains added salt.
Bone-in turkey breast (dry brine) calculator
Enter your own weight, salt amount, choose your salt type, and get the salt by weight and volume and the time.
Open the bone-in turkey breast calculatorFrequently asked questions
How much salt do I use to dry brine a turkey breast?
The calculator lists two amounts. For a 6 lb (2.72 kg) bone-in breast, the light amount is 8.4 g (0.3 oz) at 0.31% and the standard amount is 12.5 g (0.44 oz) at 0.46%.
How long should a turkey breast dry brine?
Both amounts are 6 to 24 hours in the refrigerator. America's Test Kitchen (ATK) says at least 6 hours and up to 24 hours, and says to wrap the breast in plastic wrap if you salt it longer than 12 hours.
Should a turkey breast be covered or uncovered?
The sources differ. ATK's turkey breast recipe refrigerates the breast uncovered on a plate for 24 hours, while its article says to wrap it in plastic wrap if salting longer than 12 hours.
Where does the salt go on a turkey breast?
ATK's article rubs the salt between the skin and the meat. Its recipe loosens the skin and rubs 1 teaspoon under the skin on each side of the breast and 1 teaspoon on the underside of the cavity.
Does the standard amount rest on more than one source?
It rests on one publisher. ATK's article and roast chart both give 3/4 teaspoon per pound, while ATK's recipe and AmazingRibs give about 0.31 percent.
Is a dry brined turkey breast the same as a wet brined one?
No. A dry brine adds no water and the salt is a percentage of the breast's weight. A wet brine soaks the breast in salt water with a different amount and time.