* If you don’t want to make my Garlic-Herb Dry Brine, you can use any brine you’d like here. I prefer a dry brine, but you could also do a wet brine if that’s your thing. Just keep in mind that you won’t have to brine a turkey breast for as long as you would brine a whole turkey. And actually, the turkey breast will take on a cured texture if you brine it for too long, so I would recommend only brining for up to 12 hours.