I'm dry-brining the bird, but it wasn't defrosted on the inside when I rubbed salt on the outside. Do I dry it off and reapply?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
No need to, according to Russ Parsons of the LA Times. He's done a lot of testing of dry brining and finds it works well with birds that are still defrosting.
Look about 12 paragraphs down.
Soooo let's say I dried off the bird. Is it going to be too dry now? (If you can't tell, I'm a turkey virigin.) And if it is, is there any way to remedy this?
A nod to nostalgia without being kitschy.
Story Behind Sin's Signature "Paper" Plate
Peak Summer Produce Uses
Is There a Right Way to Make a Tuna Melt?
We're Rolling Out the Best