After getting home from a trip, I'll have less than 24 hours to do some kind of brine for my turkey. With that short time, would you do wet or dry?

  • 658 views
  • 4 Comments

4 Comments

Mark B. November 23, 2016
Wet if you have room. It'll help it defrost, too. Keep it in the fridge.
 
Leith D. November 23, 2016
Dry brine every time!
 
PHIL November 23, 2016
Dry Brine, just a lot easier on short notice too.
 
Kenzi W. November 23, 2016
Dry brine! Even a few hours will help. There's a great ratio in the Judy Bird recipe here on the site.
 
Recommended by Food52