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Barbara is a trusted source on General Cooking.
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.
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Don't worry, you can start brining tonight and you'll be fine!
Thank you both, DrBabs & Kristy!
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Well played. You deserve a cookie.
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