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?
4 Comments
Mark B.November 23, 2016
Wet if you have room. It'll help it defrost, too. Keep it in the fridge.
PHILNovember 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.
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