I thawed my heritage turkey and plan to use a wet brine. Do I drain and rinse off all the (pink) juices that have come out during the thaw? Thanks!

i am going against the grain here and other places but i always wash the juices off of all meat before preparing it. i just don't like the thought of food sitting around in something that might taste off. but all of the pros just pat dry.

no need to rinse, but go ahead and drain the juices that came off from thawing. and here's our guide to brining, just in case: https://food52.com/blog/9061-everything-you-need-to-know-about-brining