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?
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