Dry brines are my favorite quick prep for holiday cooking. They tenderize the meat, add flavor, and allow moisture to penetrate while marinating overnight. Brines are super salty, so they’re meant to sit on the meat prior to cooking and have to be rinsed off before roasting.

For a quick mix, try out my blend below. It stores well, so make sure that you have a separate bowl ready for the dry brine you’ll be using on the meat to ensure you don’t cross-contaminate the large batch.

Dry Brine

Prep time: 5 minutes

Yields: about 3 cups

1 cup Diamond Crystal kosher salt*

1 cup light brown sugar

1/4 cup coarse ground black pepper

1/4 cup granulated garlic

*Note: this particular brand of kosher salt has larger salt flakes and is known to be less salty out of most commercial kosher salt brands. The large flakes allow the salt to stick on food better, which results in tender meat and crispy skin without the extra saltiness.

In a large mixing bowl, combine the ingredients. In a cool pantry, it can be stored in an air-tight container indefinitely. I like using a mason jar to store the brine.

¡Buen provecho!