Can I still dry brine the turkey? Is there a point where you shouldn't salt the turkey until right before cooking?
Monita is a Recipe Tester for Food52
Dry brining works best when you can do it for 2 days. But if you get your turkey ready now I think you'll still have the benefit of the brine, since you aren't roasting the turkey until Thursday
It will definitely still be delicious!
QueenSashy is a trusted home cook.
Here is Michael Symon's recipe where he dry brines for one day. Go for it! http://www.foodandwine...
I read the dry-brined recipe here this morning thinking I had plenty of time today to salt the bird. I panicked and then saw this thread. Thank you so much for that Michael Symon recipe! It looks delicious and saves the day!
Please enter a valid email address.
Well played. You deserve a cookie.
And the journalist who reported her way to the truth
The West Elm Couch from Hell
Dinner Emergencies, Solved
By Food52: Bee's Wrap, Baking Chocolate & More!
Piglet Day 3—See the Latest Winner!
Bright Ways to Organize Your 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!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)