I'm doing a dry brine for the first time this year after many years of success with Alton Brown's wet brine. The NY Times dry brine says to just pat off the turkey after the dry brine has been working its magic for a few days, but I'm seeing other resources that say to rinse the turkey and pat it dry. Is it necessary to rinse? FWIW, the other recipes I've seen where rinsing happens, they are not using precise measurements when it comes to adding salt and are just dumping handfuls onto the turkey.
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