I dont know if I used enough salt for my dry brine.
I am using a recipe I found in the NY Times to only use salt to dry brine a turkey. My turkey is 24 pounds and so it called for 1 table spoon of kosher salt for every 4 pounds of turkey. That was like 6 tablespoons of salt! So I only used about 4 tablespoons. Did I undersalt? Should I add more? Bird has been sitting in it since last night in fridge. Thank you so much!
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Later on after the publication of the cookbook, she herself backed off on the heavy handed salting in her own restaurant.
You should be fine reducing the salt by one-third for this roast turkey.
Moreover, she recommends salting the bird (chicken) 24 hours before roasting. You have started 6.5 days before you are going to roast it.
Personally, I would rinse off the salt on your bird Monday or Tuesday, let it air dry until you roast it Thursday.