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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