I wanted to try dry brining my (first!) turkey this year but my husband bought a 24lb (!) self-basting turkey. Should I skip it? What are my other seasoning options?
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HalfPint is a trusted home cook.
Usually a self basting turkey is injected with a salt solution. So I wouldn't do any brining. It will make your turkey too salty. You can try inserting a fresh herbs mix under the skin for flavoring. Or use a salt free dry rub on top of the skin.
Let's settle this once and for all, shall we?
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