Having read the recipe for dry-brining a turkey last week, and thinking I remembered it in its essentials (1 T of kosher salt per lb. of turkey, which I ground with some sage, thyme and pepper), and after a hectic weekend, I cut out the backbone and spatchcocked the bird, and then rubbed the salt on, inside and out. It seemed like a lot of salt, so I didn't use all of it, but I did use most of it; and I didn't bother to go back and check the recipe. So today I did check the recipe. Doh! It's a Tablespoon of salt per 5 lb. of bird weight! Seems like I used probably 4 to 5 times as much salt as I should have! What should I do? Rush back home (not a very good excuse to leave work early - at least I don't think my boss would think so....) and rinse it off? Just rinse it off when I get home? Rinse it off tomorrow? Thinking about the process - the salt is supposed to draw liquid out of the bird, which is then reaborbed with the salt and other spices a day or so later - I'm worried that if it draws the moisture out, and then I rinse it off, the meat won't reabsorb the liquid, and I'll have a dry turkey. And of course if I leave it on, it'll be too salty.
Any ideas or solutions? Anyone else make this bonehead mistake, so you can tell me what you did, or at least help me not feel like an idiot?