How to know if I over-salted my turkey with a dry brine?
I have a 15 lb turkey which I added a dry brine last night. In the brine was lemon zest, herbs, lemon juice and salt. I used about 3 tablespoons of fine table salt not coarse kosher salt. Did I overdo it significantly? If so, what would you do? It's been about 24 hrs. I need to cook it tomorrow AM. Thanks