Turkey Dry brine fail?! Top of turkey collecting a lot of moisture

I dry brined my turkey 12 hours ago, I just checked on it in the fridge and the skin has not dried out AT ALL in fact, it’s actually extremely wet looking and the rub has gone from dry to damp. Help! How can I make it dry again without making another brine? Should I pat it dry before I roast tomorrow? Why is it wet? Help please

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2 Comments

Brinda A. November 28, 2019
Hi Nadizzle_I! Seconding what creamtea says. It's natural for the salt in the brine to draw out the water in the turkey. But if you continue letting it sit in the fridge, uncovered, the moisture will soon reabsorb into the turkey, flavoring and juice-ifying it from the inside out. As our creative director of Genius, Kristen Miglore, says in this article (https://food52.com/blog/2713-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird), explaining the most popular dry-brined turkey recipe on Food52 (!), "Salting early doesn't dry these things out -- if timed and measured right, moisture is pulled out and back in again, and the process magically realigns the proteins so that they'll hold on tighter next time." Overall, this means a juicier, more flavorful, crispier-skinned bird. It's also very forgiving.

Hope this helps. Happy Thanksgiving!
 
creamtea November 28, 2019
It should not be a problem. If salt was included in the dry brine, there will always be some moisture that collects on the surface. This should not be a problem. The salt and herbs will flavor the meat. If you wish you can uncover the turkey overnight to dry it out. If you roast the turkey uncovered in the oven, the skin will crisp up over the duration of the cooking time. I usually salt the turkey 3 days in advance following the advice here for the Russ Parson's dry-brined turkey. Moisture is always released initially but then usually goes back in. It's not necessary to make another brine or start over; the moisture is normal.
 
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