Turkey breast ... brine or no?

I like brined turkey. Makes the meat very juicy. Matter of opinion though.

Dry brining:

Combine half a cup of Diamond Crystal kosher salt (or 6 tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted.

Warning: You will most likely not need all of the salt, in some cases less than half will be ok depending on the size of your bird and your salt preference.

Transfer the turkey to a rack set in a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours. Without rinsing, roast using one of our recipes, omitting any additional salting steps called for in those recipes.

Dry-brining for more than 24 hours will produce even more juicy and well-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating to prevent excess moisture loss through evaporation. Let rest for up to 3 days.

I use a plastic 5 gallon paint bucket.

If you have it and have time certainly brine it. I use wet brine but a lot on here use dry brine. Either one.

Wet brine is one cup salt, one cup sugar per gallon of water. Basic brine. Just the breast I would brine from 6-12 hours. The rinse very well several times and dry.