🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Ok, so I panicked a little bit...

Img_0840

...when I saw the cup of blood in the bag near the end of Day 2 of the dry brine, so... I dumped it out! Am I still in for a moist bird, or did I blow it? Also, I'll be "frying" it using an infra-red oil-less Turkey Fryer... any thoughts?

asked by Innovator1 almost 3 years ago
1 answer 1206 views
Kandm
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added almost 3 years ago

If you let it brine for the full three days and the meat should still be moist. Just be careful to not overcook your bird.