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Old 11-19-2013, 06:52 PM   #254
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Join Date: 02-19-13
Location: West Covina CA

Im thinking of dry brining a turkey. My question is once it has been brined for a couple of days then rinsed and allowed to dry in the fridge, do I put a normal amount of rub on/under the skin? go light on the rub? Or reduce the salt in the rub recipe?
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