Too much salt, any suggestions?
Hi, I’m dry brining my Turkey and it’s 10.26 pounds and I used 3 tablespoons of salt. I salted inside the cavity, the bottom and sides and also put salt under the skin of breast. I should have used just 2 Tablespoons, so I went back over with a damp paper towel and wipe exterior of Turkey only. I then went and put maybe about 1/4 t salt on rubbed on exterior. I’m dry brining my Turkey for 3 days. I’m concerned my Turkey will be too salty.