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salting turkey pieces - safety?

cacao

By cacao
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cacao

cacao

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Hi folks:

I'm sure I'm obsessing over this too much, but as a 'recovering vegetarian' I'm not sure.

I want to pre-salt (Judy Rogers style; not in a brine) my thanksgiving turkey, but I want to roast it in pieces, and hence, salt it in pieces (so I can freeze the legs, and make stock from some of the carcass, ahead of time). I've read on some USDA page or other that turkey parts (vs. a whole bird) are more apt to be at risk for contamination .. so, should I be worried about storing my bird in parts for the better part of two days, or not? Advice from you long term meat eaters appreciated.. thanks!

-Cacao

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