i dry-brined my turkey per the russ parson's recipe but didn't read the recipe carefully enough and didn't dry the turkey before salting it. i didn't rinse it, just took a fresh turkey out of the bag, trimmed it and took out the neck/giblets, then salted it. it wasn't too wet. is it fine as is or should i rinse it off and resalt (it's been about 2 hours since i dry-brined it)? thanks!
Thanks for signing up!
Connect with us to get more Food52!