...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?
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Kristy is an expert at making things pretty and a former Associate Editor of Food52.
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.
Fan of onion & butter? Wait till you try olive oil & vegetables.
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