Want to use your dry brine technique. All I have to work with is your typical frozen supermarket bird that has the 8% "flavor" solution already injected. Will that make the turkey too salty when finished?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Nope, it should be all right!
You're fast! Thanks :) Not cooking this bird until Saturday, so I think I have time to make this work. Anyone else have experience with a supermarket turkey like this?
Please enter a valid email address.
Well played. You deserve a cookie.
Some of our favorite stories from the week
Your Friday Commute Reading List
Please Make These for Us
Your Favorites, Back in Stock
Sweet (and Savory) Tarts
Shop the Piglet Cookbooks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.