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?
Recipe question for: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
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