I'm picking up my reserved turkey on Monday evening, and plan to dry brine it until Thursday. But I just read in the NY Times Food section that you shouldn't chill raw turkey for more than 2 days in the refrigerator. The Russ Parson recipe says to brine and chill it for 3 days. Should I wait and get a turkey on Tuesday instead?
Too late to make any difference I am sure but at this point I doubt that one days difference in pick up would have any effect on the time bird was killed. Maybe if you deal directly with a small farm but otherwise I think your bird is already on ice. Hopefully your supplier is experienced in providing fresh poultry and would not offer birds far enough in advance to be considered dangerous.
Either would be fine. If you air dry it overnight in the fridge, the skin should crisp up nicely. If you keep it wrapped, blot it dry with paper towels to get good skin.
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