My current plan is to do a generous dry brine tonight (mostly just salt with a tad baking powder), and wrap that loosely with plastic to set in the refrigerator until we bake the turkey Wednesday afternoon (~72 hour brine).
My question is: because my turkey is already enhanced (gift from work) with up to 8% (salt, broth, herb solution), is it possible that a 3 day dry brine with impart a salty flavor to the meat?
Submitted December 20, 2015 at 09:14PM by Shadymilkman449 http://ift.tt/1S2edIo Cooking
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