Dry brining your turkey pieces is the easiest way to get tender and juicy turkey breasts every time. The amount of salt you use is directly related to how much your turkey piece weighs. If you use too much salt you will end up with turkey that is juicy but way to salty to eat. You want about .8% salt per kg of meat. To figure out how much salt to use here is the equation.
.8 x 454 grams / 100 = 3.5 grams of salt
The larger your cut of meat the longer you can brine it for. A whole turkey can be left for up to 48 hours while a turkey breast can be done for 8-24 hours.
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