Yikes - I just re-read the Judy dry-brined turkey recipe - do I have enough time to dry-brine if I start tonight (recipe calls for 3 days)?

jenniebgood
  • 1762 views
  • 3 Comments

3 Comments

jenniebgood November 22, 2011
Thank you both, DrBabs & Kristy!
 
Kristy M. November 22, 2011
Don't worry, you can start brining tonight and you'll be fine!
 
drbabs November 22, 2011
Here's the answer from Russ Parsons himself (A q&a was referred to by Kristen in a previous question.):
Do I need to do the full 3 1/2 days of brining, or can I shorten it? You can shorten it, though the brining won't be as effective. You'll need to watch the internal temperature more carefully. The final half day of drying is optional as well; if you're pressed for time, just pat the skin thoroughly dry with a paper towel.
 
Recommended by Food52