Too Much dry brine? I dry brined my 6 lb bone in double turkey breast last night.
I looked around at a few recipes and loosely used a BA version calling for 1/3 C Diamond Crystal. I did use the right kind, which is less salty than others if I remember right. I did look around a bit and saw a wide range of salt levels. Now I'm looking more and it seems like 1T per 5lb is pretty standard. I'm so worried I ruined my turkey!! Any ideas, advice, or maybe reassurance? Thank you!