Quote:
Originally Posted by GloryDayz
Dry brine is pretty simple; pull thawed bird out of its packaging, wash and pat dry, cover with salt inside and out, place on roaster pan with grate (so it doesn't sit in those juices), place all of it in a trash bag (try to get most of the air out), and back into the same spot in the refrigerator for three days.
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I might have to give that a go.