Yikes - I just re-read the Judy dry-brined turkey recipe - do I have enough time to dry-brine if I start tonight (recipe calls for 3 days)?

Barbara is a trusted source on General Cooking.

added over 1 year ago

Here's the answer from Russ Parsons himself (A q&a was referred to by Kristen in a previous question.):
Do I need to do the full 3 1/2 days of brining, or can I shorten it? You can shorten it, though the brining won't be as effective. You'll need to watch the internal temperature more carefully. The final half day of drying is optional as well; if you're pressed for time, just pat the skin thoroughly dry with a paper towel.

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Kristy is the Associate Editor of Food52.

added over 1 year ago

Don't worry, you can start brining tonight and you'll be fine!

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Thank you both, DrBabs & Kristy!

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