Is there a chance of the turkey getting too browned? Like if it gets too much color will it affect the taste at all? I tested out the dry brine on a roast chicken last week (it was amazing). But was getting nervous it may get too dark/burnt before it was fully cooked. I know the turkey will be cooking even longer (my chicken was much sma…
Is there a chance of the turkey getting too browned? Like if it gets too much color will it affect the taste at all? I tested out the dry brine on a roast chicken last week (it was amazing). But was getting nervous it may get too dark/burnt before it was fully cooked. I know the turkey will be cooking even longer (my chicken was much smaller) so just curious if that’s something to look out for. (Side note: v into all of your recipes/home movies/newsletter, been following you for so long and I’ve never made a recipe of yours that wasn’t a hit!!)
Is there a chance of the turkey getting too browned? Like if it gets too much color will it affect the taste at all? I tested out the dry brine on a roast chicken last week (it was amazing). But was getting nervous it may get too dark/burnt before it was fully cooked. I know the turkey will be cooking even longer (my chicken was much smaller) so just curious if that’s something to look out for. (Side note: v into all of your recipes/home movies/newsletter, been following you for so long and I’ve never made a recipe of yours that wasn’t a hit!!)