Dry Brine: Crispy Skin, Perfect Flavor
A simple and effective method to achieve remarkably crispy and flavorful poultry, perfect for roast chicken or turkey. This technique relies on salt to draw out moisture and season the meat thoroughly.
Ingredients
- 1 tablespoon kosher salt per pound of poultry
- 1 teaspoon black pepper optional
- 0.5 teaspoon garlic powder optional
Instructions
- Pat the poultry completely dry with paper towels, inside and out.
- Mix kosher salt (1 tbsp per pound of poultry) with optional black pepper and garlic powder.
- Evenly rub the salt mixture all over the poultry, including under the skin if desired.
- Place the poultry on a wire rack set over a baking sheet, uncovered, in the refrigerator for at least 12 hours, and up to 3 days.
- Remove from refrigerator, pat dry again if needed, and let sit at room temperature for 30-60 minutes before cooking.
- Roast or cook the poultry according to your preferred method until internal temperature reaches food-safe levels and skin is golden and crispy.
Notes
For best results, brine poultry for at least 12 hours, up to 3 days. Ensure the skin is thoroughly patted dry before applying the brine. Experiment with adding herbs like thyme or rosemary to the salt mixture. No need to rinse before cooking.