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Dry-brining disaster in the making?

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Dry-brining disaster in the making?

avandelay | Nov 21, 2011 07:25 PM

I am on day two of dry-brining a heritage turkey and the meat feels mushy (I think that is a technical term). Anyone else ever experience this? Do I need to procure a back-up bird? Any insight would be much appreciated.

Thanks in advance.

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