After brining, the next key step is to cold dry. Simply put your chicken on a drying rack in the fridge for a couple of hours to let the bird settle and allow the water to evaporate (you should do this even if you dry-brined it, once you’ve washed the salt and seasoning off). ...
Pork loin: A great cut to feed a crowd – and even better for sandwiches. This basic recipe will guide you along the process. Once you’re ready to branch out, try brining it in a flavorful liquid, like in this recipe for maple-brined pork loin. Pork shoulder: Another crowd-pleaser,...
For the Brined Turkey Breast recipe, click here. Bay Leaf and Honey Glazed Turkey with Pear Chutney Courtesy of McCormick This recipe will keep your turkey moist by using a bay leaf-infused honey glaze. Along with the pear chutney, there are so many great fall flavors incorporated in this t...