Want to use your dry brine technique. All I have to work with is your typical frozen supermarket bird that has the 8% "flavor" solution already injected. Will that make the turkey too salty when finished?
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Nope, it should be all right!
You're fast! Thanks :) Not cooking this bird until Saturday, so I think I have time to make this work. Anyone else have experience with a supermarket turkey like this?
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