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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy