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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.

asked by PuppyMonster over 4 years ago
5 answers 3304 views
A4193e84 5c13 421d aeb9 f589dd2a81c0  ruthyk sm

Ruthy is a Recipe Tester for Food52

added over 4 years ago

The only change is that you used fine table salt instead of kosher coarse? I'd say it's fine- leave it as it is and rinse as per the recipe on Wednesday night.

926a19d7 d9a8 42e3 bf8b 53b12f443eae  tibet
added over 4 years ago

To be honest, if it were my bird, I'd wash it off and start from scratch, especially since it hasn't been brining that long. Fine salt and kosher salt differ greatly in weight by volume, so if you measured for kosher salt but used fine instead, your brine (dry or wet) is going to be significantly saltier. See this thread for more details on converting from kosher to fine salt: http://www.food52.com/hotline... So, if you only have fine salt, I'd just use the conversion and proceed with the recipe. If you have kosher on hand, I'd follow the directions as written. Hope that helps. In my mind, I'd rather waste a bit of salt and spice than put a whole bird at risk!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thanks guys. I did use kosher salt, just not coarse kosher as called for in the other recipe. This other recipe does call for rinsing the bird after 18-24 hours. I am leaning towards rinsing it off tonight, but will read the Judy bird post again.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added over 4 years ago

I'd rinse it off ASAP. A 1/3rd cup of fine kosher salt is a lot more salt by weight than corase kosher. :-/ Let us know how it turns out!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Update -- I rinsed it off last night; all told it was on for just under 2 hours. I might re-sprinkle tonight with 1/3 to 1/2 of the original amount of spiced salt rub, after I pick up some coarse kosher salt. I will report back after roasting. I appreciate the help in the moment of crisis!

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