Home Cooking 10

Dry-brining disaster in the making?

avandelay | Nov 21, 201107:25 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.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH