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A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)

I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. Will this work with a frozen Butterball turkey that already has a sodium solution injected in it, or will this cause it to be too salty? I know that Russ Parsons says a frozen bird works great but he doesn't address this issue of a frozen bird with an already injected sodium solution.

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Marian is an editor at Food52.

added over 1 year ago

I wouldn't recommend doing this, as it could cause the bird to be overly salty. Perhaps try roasting it and being conservative with the amount of salt you add. Here are two great recipes:

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