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Unread 12-01-2010, 10:15 AM   #9
is one Smokin' Farker
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Originally Posted by bigabyte View Post
After you brined it, did you let it rest and air dry in the fridge? That helps to let the skin and outer meat (which is thoroughly soaked after brining) to allow the moisture to redistribute throughout the bird, and the air drying in the fridge helps to dry the skin out a bit. Without this, the skin can really be too moist to get it anywhere near crispy.
That would be what I didn't do. I'll have to do that the next time. Thanks for the tip.
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