Chris was wrong! For decades, he promoted brining chicken and turkey by submerging them in a tub of salted water, for about an hour per pound. The salt helped the meat to hold onto moisture during roasting. But dry brining, a form of koshering, gives you firmer meat, while the alternative ends up on wetter side. Yes, the salt will penetrate the skin—but you can also apply some of the salt underneath for crispier skin. Allow the salted bird to sit overnight or up to 24 hours uncovered in the frid

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