.@food52Hotline Cooking fresh ("deep chill") turkey for the first time, picking up Friday Nov. 22. Does a dry brine help preserve the bird?
Kristen is the Creative Director of Food52
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...
Please enter a valid email address.
Well played. You deserve a cookie.
And slathered in a bourbon-spiked frosting
Vintage Southern Spice Cake
Cereal-Crusted French Toast
Picnic-Sized Foot Net Covers
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.