With the three-day dry brine complete, I rinsed the turkey (important to remove surface salt) and placed uncovered in the refrigerator, to let the skin dry. 1-2 days is fine.
If you haven't started yet, you can still use a wet brine, overnight. Or you can buy a brined turkey. If you buy a turkey now, buy one that is not frozen!
Details on the Turkey Page.
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