Dry brine Turkey breast

[Elf@shore]

I have a fresh prebrined turkey breast, going to dry brine it.
Drying it off and
Using Coarse sea salt and pepper.
Question :?
When I cook it, do I rinse off the brine or leave it?
Also was going to add spices, not sure to do it with the dry brine or before I cook it?
I did a chicken few days ago, left the dry brine with spices on for a few hours before cook.
it was good but spicey.

 

[JIMSMOKES]

I did one tonight and plan on putting straight on the smoker in the morning.

 

[Elf@shore]

I did one tonight and plan on putting straight on the smoker in the morning.

Did you leave the entire dry brine on, including the added spices.
Or just a salt and pepper, rinse then add spices?
Just wanted a clarification on the dry brine ?

 

[JIMSMOKES]

Took it out of package and rinsed. Then patted dry. Loosened skin salted all over then then dusted with garlic and black pepper. Pulled skin back around dryed, lite salt and Lil pepper in the fridge drying tonight.

 

[pc farmer]

I would rinse the dry brine off then season with what you want after. You can add spices to the dry brine but I still rinse it off

 

[Elf@shore]

I would rinse the dry brine off then season with what you want after. You can add spices to the dry brine but I still rinse it off
So? I can do SPOG and rinse
Then add spices
Do I need to oil or oil spray it later?

 

[G8trwood]

Did a dry brine and a non brined this year. I vastly preferred the unbrined turkey. I am probably in the minority. A bit too salty and I didn’t like the texture change. I quit brining years ago,but figured I would give it a try again. Maybe used to much salt? A bit under a 1/2 cup of diamond on a 14lb bird per a recipe I had. 24 hrs.

I rinsed and sprayed with duck fat before smoking.