Third year in a row of making the dry-brined turkey (whole turkey) but all I could find was pre-brined. In that case, would you say to skip the 24-hour brining with the salt, brown sugar, thyme, pepper mix? I hate to leave out that seasoning, but also don't want to make it too salty if the turkey is already brined. Thank you!
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Third year in a row of making the dry-brined turkey (whole turkey) but all I could find was pre-brined. In that case, would you say to skip the 24-hour brining with the salt, brown sugar, thyme, pepper mix? I hate to leave out that seasoning, but also don't want to make it too salty if the turkey is already brined. Thank you!
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