This is my first time at preparing the Thanksgiving meal for our family! I am going to cook a fresh 20 pound turkey with a dry salt brine. The recipe calls for keeping the bird in the fridge with the salt rub on it for three days, and then a half a day in the fridge out of the bag in order to dry the turkey skin. We are having TG on Friday in my family, and I am planning to pick up the bird on Sunday afternoon.... staring the brine on monday, taking it out of the brine bag to air out overnight, and then cooking it on Friday. The buther assured me that the bird will still be great and fresh by friday, but many of family members think that is too many days to have a fresh turkey in the fridge. Any suggestions ? Thoughts?
By the way, here is the link for the dry brine that I am using.