lemmywinks
Distinguished Member
- Joined
- Dec 9, 2008
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I did Judy's method but I only brined it for like a day. It was a bit of an accident but it turned out really good for my first turkey.
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@foodguy
Would it be overkill to do the dry brine, then an herbed butter rub right before roasting? I've had good luck with butter rubs and the resulting gravy is heaven. I'm also a sucker herbs. Or would you recommend to just incorporate the herbs into the dry-brining process?