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Ok, so I panicked a little bit...

3c8efe8b 201e 4bdb b436 a075cf5b4db5  2014 1030 judy bird on platter mid 036

...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?

asked by Innovator1 almost 5 years ago
1 answer 1826 views
39c04017 7e7e 43b2 9344 e529de61a1bd  kandm
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added almost 5 years ago

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.