All questions

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

3c8efe8b 201e 4bdb b436 a075cf5b4db5  2014 1030 judy bird on platter mid 036

Is it possible to cut down the bringing time? I'm picking up my turkey 24 hours before cooking -- is that enough time to dry brine or will it turn out all salty? Thanks!

asked by rep18 over 4 years ago
5 answers 2653 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

With the shorter time the salt doesn't have enough time to dissolve well so you'll be left with salt pockets. You could do it, but rinse the salt out after the 24 hours. I've also had good luck making a paste with kosher salt and honey (2 parts salt to 1 part honey) and it's disappeared into the bird w/in 24 hours.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

thanks so much, i'll try that!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

I agree with HLA, and have in front of me Cooks Illustrated brining table. They say for a whole turkey allow 1 tsp salt per pound and a whole turkey takes from 24 - 48 hours.

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 4 years ago

Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes... Sounds like it's doable, but won't have quite the same effect.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

gotcha, thanks