Dry Brined Turkey Breast

Posted on November 20, 2014 by Anne Milneck | 0 comments

Dry brining results in very crispy skin and delectable flavor. You can use this technique on a whole turkey, or like we did here on a turkey breast. In less than two hours, you'll have a beautifully browned turkey breast and very happy guests.

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Posted in Brine, Dry Brine, Early Salting, Thanksgiving, Turkey

Dry Brined Roast Chicken

Posted on December 05, 2013 by Anne Milneck | 0 comments

Dry Brined Roast Chicken

The credit for this technique goes to the late Judy Rodgers--chef and owner of Zuni Kitchen in San Francisco. Rodgers developed this technique which she called "early salting." In essence it's a dry brining technique that involves air drying the chicken. This is an important step...

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Posted in Dry Brine, Early Salting, Roast Chicken, Zuni Cafe Chicken