1. Mix all of these ingredients together so that they are will incorporated.
2. How to use- This dry brine can be made up to 2 days in advance and be left in the fridge, covered.
3. Do not substitute table salt.
4. Marinade inside and outside of the bird.
5. When leaving the marinade on, do not cover the bird, air-dry in a container for a minimum of 36hr, this will allow the skin to dehydrate & the juices to accumulate at the bottom.
6. When it’s time to cook the bird brush off at least 75% of the brine and discard any accumulated liquids in the pan.
Shop Ingredients
Directions
1. Mix all of these ingredients together so that they are will incorporated.
2. How to use- This dry brine can be made up to 2 days in advance and be left in the fridge, covered.
3. Do not substitute table salt.
4. Marinade inside and outside of the bird.
5. When leaving the marinade on, do not cover the bird, air-dry in a container for a minimum of 36hr, this will allow the skin to dehydrate & the juices to accumulate at the bottom.
6. When it’s time to cook the bird brush off at least 75% of the brine and discard any accumulated liquids in the pan.