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Did anyone try the "Dry Brine" technique

FidelFidel Posts: 10,168
edited November -1 in EggHead Forum
I did, and it was terrific. I used a little more salt than the recipe called for. End product was not salty at all, had excellent skin, and a moist flavorful bird. I am quite impressed with this method and plan to try it with a chicken soon. The gravy was some of the best ever as well. I don't know if I just hit the jackpot with the bird I bought or if the method really works this well.

I know Whiz was doing some side-by-side testing to validate, but was wondering if anyone else tried it.

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