I am dry brining my (first ever!) turkey per a mixture of recipes and recommendations (food52, bon appetit, Martha). I've got my bird comfortably resting in a brining bag, but I really really don't want to rinse it before roasting tomorrow.
To me rinsing poultry is awful. All of the raw turkey juices splashing around my kitchen really freaks me out. And with a big bird and a small sink, the problem is even worse.
If I don't rinse is my turkey going to be way too super salty? Can I just brush off the excess salt instead?
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Well played. You deserve a cookie.
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