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Dry Brine for Poultry
Nov 21, 2025
Learn how dry brining transforms poultry using salt-driven osmosis to produce juicy meat and crisp skin. I explain what salt, sugar, poultry seasoning, and Herbs de Provence really do.
Full details: https://the-good-plate.com/dry-brine-poultry
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0:05
Good afternoon and welcome to the Good
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Plates Kitchen. Today I want to talk to
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you about one of the most transformative
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steps in preparing any turkey or chicken
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or any poultry for that matter, brining.
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Whether you go with a dry brine or a wet
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brine like this one, what really matters
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is understanding why it works and what
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each ingredient does. Let's start with
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the science. Brining is all about flavor
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and moisture retention.
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Salt is the key player here.
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When salt hits the surface of your meat,
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it draws out a little bit of the
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moisture through osmosis.
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That salty liquid dissolves the salt
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crystals and then over time it reabsorbs
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back into the meat carrying flavor with
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it. This loosens the protein structure
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just enough so when the brute cooks it
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holds onto its natural juices instead of
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drying out. Now the sugar
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isn't there just to be sweet. Sugar
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helps balance the salt and encourages
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better browning when the meat cooks,
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giving you that golden beautiful
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like that one. Salt sets the foundation.
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Sugar completes the flavor balance.
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Now, here's where we get into the fun
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part.
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It's the seasonings.
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In my wet brine, I use several
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ingredients and you can find the recipe
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on the website. And for my dry brine,
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I use four basic ingredients.
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So, let's talk about these ingredients
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for a moment. Poultry seasoning
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brings the familiar warmth of sage,
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thyme, margarm, and rosemary.
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These cozy, savory notes that make a
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turkey taste like Thanksgiving. It's
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like giving your bird its own built-in
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stuffing aroma.
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And then there's herbs to brace. It's a
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beautiful blend of French herbs like
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thyme, basil, savory, and lavender. It
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adds this elegant floral quality that
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works incredibly well with roasted
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poultry. It rounds out the flavor and
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gives a taste of sophistication.
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Together, these herbs infuse right into
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the meat thanks to the salt-driven
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osmosis process.
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Whether you're using a dry brine or a
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wet brine, submerging your bird in a
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saline solution for 8 to 12 hours or a
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dry brine where you rub the same mixture
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onto the meat and let it rest uncovered
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in the fridge. The principle is the
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same. The salt starts the movement and
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the sugar and herbs right along.
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I personally love a dry brine when I
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want crisp skin and easy clean up. But
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if you got the space and the time, a wet
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brine can give you deep, even seasoning
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throughout. Either way, remember,
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brining isn't just about salt. It's
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about creating a flavorful exchange. The
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salt opens the door and the sugar and
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the herbs walk right in. You can find
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the wet brine recipe on the good plate.
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And keep an eye out for more holiday
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prep tips coming soon.
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Thank you for watching. Thank you for
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listening. And remember, forever
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forward, forever flavorful. Yum, yum.
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See you next time.
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