...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?
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.
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