I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes.
Kristen is the Executive Editor of Food52
The ratio of salt will be the same -- 1 tablespoon (of Diamond Crystal kosher salt) for every 5 pounds of meat, so about 4 tablespoons + 2 teaspoons for a 23-pound bird. If you're using a different type of salt like fine table salt, you'll need to find a conversion to make sure it doesn't end up too salty. And of course it will take longer -- I'd start checking the internal temperature at 4 hours to be safe. It's a great recipe -- hope you like it!
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