I brined a turkey with molasses, honey and kosher salt. It is far to salty. And it got REALLY dark. What can I do about the saltiness? Help!
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Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.
So presumably it's cooked. You're going to have to poach it, preferably in turkey stock to leach out the salt.
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