What to do if I used too much salt in turkey dry brine?
I was using another recipe that is similar to the Judy bird one here on the site. It called for 1/3 cup kosher salt, mixed with many fall spiices and citrus. I followed these directions for my 12 pound ish bird, and realized after that I used fine and not coarse kosher salt as called for. It looks like most other recipes call for a lot less salt. I just did this, so my bird has not been brining long. Should I rinse it off? Let it go and just rinse off the excess Wed night before cooking? Any ideas would be appreciated.