.@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...
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Well played. You deserve a cookie.
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