I have a question about step 4 on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. It says:
"Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember."
When it says to chill for 3 days do you mean a literal 72 hours? I am trying to decide when to start this method for a noon time Turkey day lunch. Thank you in advance! Happy Thanksgiving!
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