Embrace the Dry Brine
Wet brining is messy, cumbersome, and not particularly effective. Instead, rub a whole turkey or chicken, or a large cut of pork, with a dry brine—equal parts kosher salt and sugar with chopped herbs like rosemary and thyme. It’ll penetrate and flavor the meat, as well as dry out the surface, which results in skin as crisp and golden as a potato chip. Just be sure to wipe off the brine before cooking.
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