Poultry Brine Recipe | Meyer Hatchery Blog

Why Use A Wet Brine

Two main methods are used when adding spices and flavor to meat before cooking: a wet brine soak and a dry rub. You may also hear a dry rub called a dry brine; it’s the same thing. For poultry, I prefer to wet brine a whole bird since preparing a brine solution and submerging the entire bird allows the brine to permeate the entire carcass, inside and out. A dry rub works well for preparing cut-up poultry. One disadvantage to a wet brine is that the skin won’t get crispy since it has absorbed a fair amount of water. If that’s a deal-breaker for you, stick to using a dry rub. Due to osmosis, a wet brine will usually result in a juicier and more tender bird. 

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