I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes.
Do I rinse the salted bird after brining and before cooking, or do I just pat dry and cooked the salted bird?
Barbara is a trusted source on General Cooking.
Don't rinse it!
NOOOOOOOOOOOOO ! No rinsing. Just pat dry and roast.
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