Now THIS is a turkey.
SF BAy Areaquestion: is there a shorter duration I could dry brine the turkey for? I am a college student hosting a Friendsgiving and subsequently, I don't have that much space in my fridge to dry-brine the turkey for 24 hours without greatly upsetting my roommates. I know I will be sacrificing some flavor by not doing the 24h but there really isn't a way for me to get around it.I'm planning on making this for Thanksgiving and having a butcher break it down for me.
If you're concerned about the pungency of the rub mix mingling with other aromas in your frig, I put mine in a cooler with ice and set the cooler outside until time to let come to room temp. If you live in a hotter climate this may not work.The dry brine was nice but a bit strong . Made the meat SUPER moist. The recipe doesn’t say anything about removing it , yet you can’t ‘rub oil’ on the turkey without doing this.