Hi this is my first Turkey and I decided to drybrine. The recipe called for 3 tablespoons salt for a 16-20 pound Turkey. I only have a 10.26 pound Turkey and I used the full amount! I should have reduced by one tablespoon. I took a damp paper towel and wipe off the outside of Turkey then lightly salted with maybe a 1/2 teaspoon and more of the seasoning. I’m a little concerned my Turkey is going to be too salty after the 3 day brining. Any suggestions? It’s been in frig for about an hour.
They (6 T´s) were on for less than 45 min. So I guess we are in the clear! It has been in the fridge for 18 hours so far and I am not planning on taking it out for another 24. That shouldn´t be a problem, right?
You're totally in the clear. And not a problem at all—we actually like to rock a dry brine for a full 3 days. You're good! Your turkey is good. Happy Thanksgiving!
We take turkeys seriously :). How long were the 6 Ts on for? If shorter than 2/3 hours, I wouldn't worry at all. Keep your 1 tablespoon on there and proceed as normal. (Keeping in mind that the drippings from a dry-brined bird will always be saltier than normal!)
Don't worry—we've got this. How much salt did you dry brine with, and how many pounds is the bird? And how long has it been on? You can always rinse off the brine, pat dry, and leave uncovered in the fridge if you're worried.
Thank you! My bird is 12.43 pounds, I applied about 6 tablespoons (!!) of salt, realized my mistake, washed it, patted dry and reapplied 1 tablespoon of salt. Thoughts? (P.S. THANK YOU FOR ANSWERING MY QUESTION SO QUICKLY! THIS IS AWESOME!)
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Cynthia