Ok, so I panicked a little bit...

...when I saw the cup of blood in the bag near the end of Day 2 of the dry brine, so... I dumped it out! Am I still in for a moist bird, or did I blow it? Also, I'll be "frying" it using an infra-red oil-less Turkey Fryer... any thoughts?

  • 2353 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Kristy Mucci
Kristy Mucci November 24, 2011

If you let it brine for the full three days and the meat should still be moist. Just be careful to not overcook your bird.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52