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I've been reading about dry brining of turkey, which is more convenient as you don't have to deal with a large tub of liquid sloshing about. This recipe is from chef Lee Ann Whippen of Chicago q restaurant. I calculated the formula for a 10 lb bird. Just put the number of pounds of your bird into the servings box to recalculate the right amount of ingredients.
Units: US | Metric
Serving Size: 1 (15 g)
Servings Per Recipe: 10