A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
Is it possible to cut down the bringing time? I'm picking up my turkey 24 hours before cooking -- is that enough time to dry brine or will it turn out all salty? Thanks!
Recipe question for: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
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