Dry-Brining Is the Best Way to Brine Meat, Poultry, and More

October 19, 2021

A dry brine can get you the bronzed, crunchy chicken and turkey skin you’ve always dreamed of. Traditional brine just won’t, and you’ll be left with pale, soft, and flabby skin instead. To produce extra-crispy poultry and pork skin, we like to mix in a little baking powder with the kosher salt , which gets sprinkled over it.

https://www.seriouseats.com/how-to-dry-brine

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