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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 step 3 on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. It says:

"Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side."

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Miglore

Kristen is the Senior Editor of Food52

added over 2 years ago

Yes, sprinkle! The salt will be drawn slowly over a few days. The instructions also say to rub the salt around once a day if you remember -- this will help redistribute the seasoning if there happen to be any pockets of undissolved salt.

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