this is the first year I'm dry-brining a turkey. Should I rinse it off before roasting or not. I'm worried about it being too salty.
Amanda is a co-founder of Food52.
There is no harm in rinsing it off because if any of the salt gets rinsed off, it means it hasn't been absorbed into the turkey. So I'd say go ahead and rinse.
I would definitely rinse, if only for this reason: all that surface salt will end up dissolving into the drippings, so that if you make gravy, it will be unbearably salty. (found this out the hard way one year)
Kristen is the Creative Director of Food52
If you use the measurements in Russ Parsons' recipe, there's no need to rinse. But if you do prefer to rinse, I would only do it before the last stage where the skin dries uncovered in the fridge, and pat it dry well (this air-drying stage helps the skin crisp). http://food52.com/blog...
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.