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.
Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray.
We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.