Scared of salty thanksgiving Turkey!
Hello, I am using a turkey recipe that calls for 1/2 a cup Diamond Crystal salt or 1/4 cup Morton salt dry brine. It's been brining for 24 of 48 hours and I realize that I did indeed use 1/2 a cup Diamond Crystal salt. How can I save it?? Should I rinse the brine immediately? Or wait and do it before I bake it?
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