can work its way several millimeters into the bird’s
flesh, helping it retain moisture and seasoning it
more deeply. In some regards, it’s more of a pain
than regular brining (you have to loosen the skin
from the meat), but it doesn’t require the use of a
massive cooler or ice-filled tub, and it doesn’t dilute
flavor in the way a regular brine does.
To dry-brine a bird, first carefully loosen the skin
by running your hand or the handle of a wooden
spoon between the skin and the breast meat, starting
at the base of the breast. Then rub about 1 teaspoon
of Diamond Crystal kosher salt per pound of meat
all over its body, under its skin (or use one of the
rubs in the chart here). Place the bird on a rack set
over a large plate or rimmed baking sheet and
refrigerate uncovered, overnight (or for up to 48
hours if using a turkey). The next day, cook as
directed, skipping or going light on the seasoning
step.

THERE’S THE RUB

When treating the skin of your turkey or

chicken, there are a few options:

• Going naked is the easiest and will give you

the  crispest    skin,   particularly    if  you     let     the     bird

air-dry  on  a   rack    set     in  a   rimmed  baking  sheet,