diggingdogfarm
Master of the Pit
I am curious about the dry brining process you mentioned, Martin. Do you have any recipes you would care to share for poultry? I have read about being liberal with herbs and spices to get a more fully flavored end product. Thank you all for the help and tips, I appreciate your advice.
I don't usually follow a recipe when doing turkeys and the like and I tend to be very conservative with added flavors, so I'm probably not the best person to ask.
However, here's a good article that i found on dry brining....
http://food52.com/blog/2713
FWIW, I first started dry brining in the late 80's after hearing about Judy Rodgers technique.
~Martin