Could you clarify that dry brining a frozen Butterball turkey should take place for the last 24 hours only?

I have a frozen Butterball injected with a saline solution. I don't want it to be too salty.

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4 Comments

Susan W. November 20, 2016
I don't think you should dry brine a turkey that has already been injected with a saline solution. It has, essentially, already been brined.
 
C S. November 20, 2016
My instinct is to agree with Susan W and it seems like I read that somewhere - however when I looked at the comments about the Judy bird on the Food 52 site Frank seems to be the expert and he says you can do it.
Good luck
 
C S. November 20, 2016
My instinct is to agree with Susan W and it seems like I read that somewhere - however when I looked at the comments about the Judy bird on the Food 52 site Frank seems to be the expert and he says you can do it.
Good luck
 
Susan W. November 20, 2016
It's Serious Eats and I thought Russ Parsons that says not to brine a kosher or injected bird, but maybe Frank is on to something.
 
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