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

Kristy is the Associate Editor of Food52.

added over 1 year ago

It sure will! A longer brine is best, but if you start tonight it'll be ok.

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Kristy is the Associate Editor of Food52.

added over 1 year ago

And check out drbabs' answer in this thread: <a href="http://www.food52.com/foodpickle/9635-yikes-i-just-re-read-the-judy-dry-brined-turkey-recipe-do-i-have-enough-time-to-dry-brine-if-i-st" target="_blank">http://www.food52.com/foodpickle/9635-yikes-i-just-re-read-the-judy-dry-brined-turkey-recipe-do-i-have-enough-time-to-dry-brine-if-i-st</a> Happy Thanksgiving!

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