This dry brine turkey breast recipe is quite fool proof yet simple to do, no basting no covering or gimmicks, no wet brining with special equipment. The advantage of roasting the breast only on the bone, is that it doesn’t need as long to cook. Legs and breasts require different cooking times, which is always a hurdle in achieving the perfect turkey. This recipe uses a dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 24 hours. The salt draws out the meat juices by a process called osmosis, then the brine is reabsorbed into the meat keeping it moist and also breaking down tough muscle proteins. As the turkey skin hasn’t soaked in brine water, you get a crispier skin and a superior flavoured succulent meat. Enjoy this for Christmas, Thanksgiving or anytime you feel like turkey, as it’s a healthy meat.