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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. Do a 12-pound turkey and a 16-pound turkey really cook for about the same time? If not, how do I figure out time for a 13-pound bird? Thanks!

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Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 5 months ago

For a standard bird, we recommend roasting at 425 for the first 30 minutes, and then reducing the heat to 325 degrees. Pull your turkey when its internal temperature reaches 160 degrees -- it will rise to 165 while it rests. Temp is more important than time, but plan for approximately 13 minutes per pound.

creamtea added 5 months ago

"Thermometer (instant or regular) to check temp of your turkey: priceless"

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