Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.
Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast.
You won’t need to use all of the mixture so expect some to be left in the bowl. Make sure to rub the salt mixture into the meat without ‘massaging’ it; which can break down the meat fibers.