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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
hardlikearmour is a trusted home cook.
With the shorter time the salt doesn't have enough time to dissolve well so you'll be left with salt pockets. You could do it, but rinse the salt out after the 24 hours. I've also had good luck making a paste with kosher salt and honey (2 parts salt to 1 part honey) and it's disappeared into the bird w/in 24 hours.
thanks so much, i'll try that!
I agree with HLA, and have in front of me Cooks Illustrated brining table. They say for a whole turkey allow 1 tsp salt per pound and a whole turkey takes from 24 - 48 hours.
Kristen is the Creative Director of Food52
Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes... Sounds like it's doable, but won't have quite the same effect.