I am doing a dry brined, spatchcocked turkey this year that's a combination of the Russ Parson's dry brine, the spatchcocked Turkey from the most recent Turkey contest and Alton Browns Butterflied, dry brined roast turkey. Alton's recipe says to leave it in the fridge uncovered, which I did because I couldn't find any bags that were large enough. Now (the day before Thanksgiving...EEK!), my the skin on my turkey is extremely taught and its really pink....with the thighs on the verge of purple. Did I ruin my turkey!?! I have NO idea what to do....
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.