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

For the herb salt rub to use in "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)", is it okay to mix the fresh herbs with the salt a day or two ahead of time? I'm seriously considering making this. In fact, I've pretty much decided, because I trust and respect Russ Parsons. I'd like to prepare the herb/salt rub this weekend. Thank you!! ;o).

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Kristen is the Senior Editor of Food52

added over 2 years ago

Sure, if you want to knock it out early! The salt should preserve the herbs and spices -- just keep it tightly sealed.

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