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

Kristen is the Senior Editor of Food52

added over 1 year ago

The method is actually pretty flexible -- if you can get it brining now, do, but if you can't get it in until later today, that should be fine too. (It also depends somewhat on the size of the bird.)

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Sadassa_Ulna added over 1 year ago

Audie Cornish interviewed James Oseland on Weekend Edition Sunday on NPR yesterday. He said " for at least eight hours or up to two days."
the link is http://www.npr.org/2011...

Here is a funny quote:
OSELAND: Me, too. This method came to me by way of the Saveur contributor, Molly Stevens, who has a wonderful book out called "All About Roasting." It calls for dry salting the bird rather than brining it. All you do is you simply salt the turkey - kosher salt is best because it's going to melt very well. You want to rub it with a lot of freshly-ground pepper. I like a good coarse grind on my pepper. And then put it on a rack, put this turkey directly into the refrigerator uncovered for at least eight hours or up to two days. And as you check on it, you're going to be kind of alarmed. It's going to look like, oh my gosh, the turkey is drying out, it needs moisture, it needs covering, it needs a hug, it needs something. But, no, just keep it in there.

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