How do I use a dry brine with a 6 pound turkey breast? Will it be too salty or is there a better way to achieve great flavor?

Here are some tips on dry brining:

https://food52.com/blog/8960-how-to-dry-brine-a-turkey
https://food52.com/blog/9061-everything-you-need-to-know-about-brining
https://food52.com/blog/10405-how-to-brine-meat-and-why-you-should-bother