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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
0:08
Plates Kitchen. Today I want to talk to
0:11
you about one of the most transformative
0:14
steps in preparing any turkey or chicken
0:16
or any poultry for that matter, brining.
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Whether you go with a dry brine or a wet
0:23
brine like this one, what really matters
0:26
is understanding why it works and what
0:28
each ingredient does. Let's start with
0:31
the science. Brining is all about flavor
0:34
and moisture retention.
0:37
Salt is the key player here.
0:41
When salt hits the surface of your meat,
0:43
it draws out a little bit of the
0:45
moisture through osmosis.
0:47
That salty liquid dissolves the salt
0:49
crystals and then over time it reabsorbs
0:52
back into the meat carrying flavor with
0:55
it. This loosens the protein structure
0:58
just enough so when the brute cooks it
1:00
holds onto its natural juices instead of
1:04
drying out. Now the sugar
1:08
isn't there just to be sweet. Sugar
1:10
helps balance the salt and encourages
1:13
better browning when the meat cooks,
1:15
giving you that golden beautiful
1:19
like that one. Salt sets the foundation.
1:23
Sugar completes the flavor balance.
1:28
Now, here's where we get into the fun
1:29
part.
1:32
It's the seasonings.
1:34
In my wet brine, I use several
1:37
ingredients and you can find the recipe
1:40
on the website. And for my dry brine,
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I use four basic ingredients.
1:50
So, let's talk about these ingredients
1:53
for a moment. Poultry seasoning
1:58
brings the familiar warmth of sage,
2:00
thyme, margarm, and rosemary.
2:04
These cozy, savory notes that make a
2:07
turkey taste like Thanksgiving. It's
2:09
like giving your bird its own built-in
2:11
stuffing aroma.
2:14
And then there's herbs to brace. It's a
2:17
beautiful blend of French herbs like
2:20
thyme, basil, savory, and lavender. It
2:24
adds this elegant floral quality that
2:26
works incredibly well with roasted
2:29
poultry. It rounds out the flavor and
2:31
gives a taste of sophistication.
2:35
Together, these herbs infuse right into
2:38
the meat thanks to the salt-driven
2:40
osmosis process.
2:46
Whether you're using a dry brine or a
2:50
wet brine, submerging your bird in a
2:53
saline solution for 8 to 12 hours or a
2:56
dry brine where you rub the same mixture
3:00
onto the meat and let it rest uncovered
3:02
in the fridge. The principle is the
3:04
same. The salt starts the movement and
3:06
the sugar and herbs right along.
3:10
I personally love a dry brine when I
3:12
want crisp skin and easy clean up. But
3:15
if you got the space and the time, a wet
3:17
brine can give you deep, even seasoning
3:19
throughout. Either way, remember,
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brining isn't just about salt. It's
3:26
about creating a flavorful exchange. The
3:29
salt opens the door and the sugar and
3:32
the herbs walk right in. You can find
3:34
the wet brine recipe on the good plate.
3:37
And keep an eye out for more holiday
3:39
prep tips coming soon.
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Thank you for watching. Thank you for
3:44
listening. And remember, forever
3:46
forward, forever flavorful. Yum, yum.
3:50
See you next time.
#Cooking & Recipes
#Meat & Seafood
#Herbs & Spices