So I'm making the Alice Water roast turkey for xmas eve dinner. The recipe calls for 72 hours of brining. I've done it a few times before and it's the best turkey recipe ever! This time however, I miscaculate how long it would take to defrost my turkey. I took it out of the freezer on Saturday and it's now completely defrosted. My question is, is it save to keep a defrosted turkey in the fridge for a few days before I put it in the brine? OR, should I stick it in the bring and let it go for longer than 72 hours? OR should I put it in the brine and take it out after 72 hours and let it sit dry for the extra day and half before xmas eve? Which way is save and the best way to keep moisture before baking?
Someone please lessen my anxianty, I don't want my guests to get sick from bad turkey!