[email protected] Cooking fresh ("deep chill") turkey for the first time, picking up Friday Nov. 22. Does a dry brine help preserve the bird?

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Kristen M. November 19, 2013
Not much -- there's not much salt used (at least in the recipe we prefer). But on that timeline, I think you should be fine, if the bird seems fresh when you get it. If it doesn't, you can always freeze for a couple days, and dry-brine while it defrosts. Here's more on the method we like best: http://food52.com/blog/2713-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
 
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