Last year my dry brine came close to being too salty. Tips for avoiding that? And avoiding an overly-salty gravy? I used about 4tbs for a 22lb-er

Adam Thalenfeld
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Ali S.
Ali S. November 26, 2015
We find that 1 T of salt for every 5 pounds of bird works the best. And this recipe is a winner, too: https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
 
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