Urgent! Dry brined turkey

Lindsay-Jean is a Contributing Editor of Food52.

added 7 months ago

It's not a problem to dry brine a frozen turkey. You can read more of Russ Parson's answer here: http://articles.latimes...

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Kristen is the Senior Editor of Food52

added 7 months ago

The dry-brining recipe is flexible -- you can condense the brining time a bit and/or skip the uncovered, skin-drying phase in the fridge -- most important is to have enough time to defrost the bird, which will depend on its size. Count on at least a day for every 5 pounds, and thaw in cold water in a pinch!

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