Dry brining question!! I made a timeline mistake in my dry brining. I did not remove my turkey from its bag 8+ hours ahead of time as instruc

Kristy is the Associate Editor of Food52.

added over 1 year ago

It's OK! If you can let it hang out uncovered in the fridge for a bit, great. If not, just pat the bird dry with a paper towel (and try to get it as dry as possible.

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tota added over 1 year ago

I have a question about cooking time. My turkey is only 9 lbs. rather than 12, does this mean I should significantly alter time a/o temp? The start temp of 425 is a lot hotter than any i have seen in other recipes. Thanks so much!

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AntoniaJames is a trusted source on Bread/Baking.

added over 1 year ago

Tota, just cook it at 10 -12 min per pound, 1.5+ hours, total, and if it's looking very dark after about 30 or 45 minutes, cover the breast with foil. 425 seems very hot, but it's only at that temperature for a short period. It will be fine. Check the internal temperature starting at 1.25 hours. USDA says minimum internal temperature should be 165 degrees. ;o)

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