Dry Brining: Perfect Meats, No Fuss
A simple yet effective method to perfectly season and tenderize meats using salt, resulting in exceptionally juicy and flavorful dishes without the mess of a wet brine. This technique enhances flavor and ensures crispier skin on poultry.
Ingredients
- 1 tablespoon kosher salt per pound of meat
- unit freshly ground black pepper optional
- unit herbs (rosemary thyme
Instructions
- Pat the meat completely dry with paper towels on all surfaces. This is crucial for crisp skin and even salt penetration.
- Sprinkle kosher salt generously and evenly over all surfaces of the meat. Use approximately 1/2 to 1 tablespoon of salt per pound, adjusting for personal preference and meat type.
- If desired, rub in freshly ground black pepper and any chosen herbs (like rosemary or thyme) along with the salt.
- Place the seasoned meat, uncovered, on a wire rack set over a baking sheet. Ensure there is good air circulation around the meat.
- Refrigerate for at least 12 hours for smaller cuts (like chicken breasts) or up to 3 days for larger roasts or whole poultry (like turkey). The longer the brine, the deeper the seasoning and tenderization.
- Before cooking, remove the meat from the refrigerator and pat it dry again with paper towels. Do not rinse the meat. Roast, grill, or cook as desired.
Notes
Use kosher salt or sea salt; fine table salt can lead to over-salting. The brining time depends on the thickness of the meat: 12-24 hours for chicken pieces, 1-2 days for a whole chicken, and 2-3 days for a large turkey or roast. Ensure the meat is completely uncovered in the fridge for proper air circulation, which also aids in crisping the skin. Do not rinse the meat before cooking; simply pat it dry.