A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
For the herb salt rub to use in "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)", is it okay to mix the fresh herbs with the salt a day or two ahead of time? I'm seriously considering making this. In fact, I've pretty much decided, because I trust and respect Russ Parsons. I'd like to prepare the herb/salt rub this weekend. Thank you!! ;o).