Dry Brining
Salting meat and leaving it uncovered in the refrigerator before cooking. Salt draws out moisture initially, then it reabsorbs — seasoning the meat from within and drying the exterior for ultra-crispy skin.
When to Use This Technique
- Whole chicken or turkey for extra crispy skin
- Steaks for better crust and seasoning
- Any poultry or pork before roasting
Step-by-Step Instructions
Pat meat dry completely
Tip
Starting surface must be as dry as possible
Apply kosher salt generously — 3/4 tsp per pound of meat
Tip
Don't be shy. Salt is the only ingredient. Season every surface and under skin of poultry.
Place on wire rack over baking sheet — do NOT cover
Tip
Uncovered is essential: air-drying the exterior is a key goal
Refrigerate: minimum 1 hour, ideally overnight (12h), maximum 72 hours
Tip
Longer = better seasoning penetration and drier skin
Cook directly from refrigerator — no rinsing needed
Tip
The surface will be noticeably dry and taut. This is perfect.
Visual Cues to Look For
- After 30 min: small droplets of moisture on surface
- After 2 hours: moisture has been reabsorbed, surface is slightly dry
- After overnight: skin looks very dry and slightly translucent
Equipment Needed
- Salt (kosher preferred)
- Wire rack over baking sheet
- Refrigerator
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
1-72 hours (passive)
Category
Flavor Building