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You can get as crispy of a skin with a wet brine. You just have to thoroughly dry it (best done by removing it from the brine, and letting it sit uncovered in the refrigerator overnight). I prefer a wet brine for a whole bird, as it's harder to get an even layer with a dry brine.
You can get as crispy of a skin with a wet brine. You just have to thoroughly dry it (best done by removing it from the brine, and letting it sit uncovered in the refrigerator overnight). I prefer a wet brine for a whole bird, as it's harder to get an even layer with a dry brine.
Never thought this would be my first post here!