Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
Now get carving!
With a bird this good-looking, you really don't want to do much to it.
With Parsons' precise salt ratio -- 1 tablespoon Diamond Crystal kosher salt for every 5 pounds of meat -- you can be confident you won't over- or under-season the star of the table.
A turkey sealed in a 2 1/2-gallon zippered bag takes up a lot less fridge space than one soaking in a vat of wet brine. (An oven bag will do in a pinch, but be prepared for it to leak.)
For the last 24 hours, take the turkey out of the bag to air dry in the fridge. Give it a good pat dry, inside and out -- the drier you get it, the better the skin will crisp.
You can baste the skin with butter, but it's not necessary. In one test, Parsons found that the butter helps with browning, but not necessarily with crispness.
Start roasting the turkey breast-side down for the first 30 minutes.
This helps keep the white meat nice and juicy.
When it's time to flip, grab two clean kitchen towels or oven mitts (or big wads of paper towels).
Now flip! You'll have more control than if you try to pick it up with tongs or a carving fork (which is really a recipe for turkey-on-the-floor).
Depending on the size and shape of your bird (and roasting rack) it might get these crazy indentations at this stage -- don't panic! They'll pop back out as it finishes roasting.
About 1 1/2 hours later (or earlier if your bird is tiny), start checking the turkey's temperature in the fleshy part of the thigh. At 165 degrees, pull it out to rest.
Rest that turkey at least 30 minutes.
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Author Notes: This recipe won a turkey taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the Food Editor at the paper, has been writing about it every Thanksgiving since. The technique is inspired by chef Judy Rodgers, who dry brines the famous roast chicken (and just about everything else) at Zuni Café in San Francisco, but never a turkey. Parsons decided to try it and found, not only does it work -- it comes out perfectly juicy and crisp, with none of the sponginess that you sometimes get with wet-brined birds. He tests a new variation each year, and slashes steps he decides aren't important. He's grilled the brined turkey, and added herbs and spices to the salt -- but his most genius discovery is that you can brine a frozen bird as it's defrosting. And why wouldn't you? - Genius Recipes
Serves 11-15
- One 12- to 16-pound turkey (frozen is fine)
- Kosher salt
- Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
- Melted butter for basting (optional)
- Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
- 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.
- Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
- Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
- Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
- Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
- This recipe is a Community Pick!
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7 months ago terryfontaine
It sounds delicious, and I know the recipe calls for unstuffed turkey, but what is it ok to follow the steps if the family has to have a stuffed turkey?
7 months ago HeidiRowe
This was our best Thanksgiving turkey ever! I tried the recipe with rosemary and lemon zest (and stuffed the turkey with apple slices). It was a beautiful crispy brown, and when we pulled it from the oven we could see the juices boiling under the skin. Also, the turkey stayed moist thru several days of leftover recipes. I'll never bake a turkey any other way.
7 months ago Mcw
This recipe was great and i didn't even get to do the full 3-day brine. Got many compliments on it. The only downside was it wouldn't brown in the electric roasting pan I used so I had to throw it in the broiler for 15 minutes. All in all a great recipe. Thanks!
7 months ago Greengourmet
Fantastic recipe! Used an 18 pound turkey, and added some root vergetables/onions to the cavity, as well as some white wine in the bottom of the pan for flavor. The result was moist and delicious. The turkey cooked very quickly, freeing up the oven for tasty sides. This is my new go to turkey recipe!
7 months ago fitsxarts
This was awesome. Had a 12 lb turkey and it was completely done in 2 hours. A total game-changer (and stress-free at that). Thanks, Kristen!
7 months ago Dales kitchen
Thanks Kristen ,
I am really going to enjoy Food52 and Thank you for the responce....
Have A great Thanksgiving
7 months ago hsooh
I started the process on Sunday. Bought a fresh turkey but in reality it was semi frozen. This last day has produced a lot of liquid that has not been reabsorbed. Should I go ahead and remove it from the bag to let sit in the fridge uncovered or wait a little longer? Hoping I didn't make a huge mistake.
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
So sorry we didn't see this question until now -- you should be fine, whichever way you chose to go. Frozen birds do tend to release more liquid.
7 months ago Steph C
Hi there - I am currently dry brining my turkey using this method (it's at about 24 hours... it'll be a little less than three days when done brining). My question is this. The instructions say to leave the turkey out on the counter for an hour at room temperature. Should we cover or leave uncovered? I cook meat about once a year, so I'm clueless here. Thanks!
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
It probably won't make a huge difference but I think Parsons' intent is for it to be uncovered, so that the skin will continue to dry a bit before going in the oven (that's what I've always done, at least!).
7 months ago Steph C
Thank you! I was concerned about bacteria growth, but assume at an hour it should be okay(?).
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yep!
7 months ago Marc Osten - Marc's Culinary Compass
Steph - I leave mine in the fridge for 12-24 hours to dry. The skin comes out a lot crispier that way.
7 months ago vanessa.b
How long should a 20lb turkey be cooked, if using this method?
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
It will probably take about 3 1/2 hours, but be sure to check its internal temperature early on, as instructed in step 8, since the timing will vary with your bird and your oven. No harm in starting it on the early side -- it should rest while you finish up the other dishes anyway. Hope you like it!
7 months ago Mcw
Just brined the bird so I will probably only get about 48 hours in before the big day. Sounds like that should be okay based on previous questions and comments, I'll just need to watch it closely so as not to overcook. Quick question - i'm using an electric roaster, will that change anything about the cooking temps or times? Thamks!
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Mcw, have you used an electric roaster to roast a turkey before? I'm sorry to say I've never done it, so I'm not sure what the differences might be. I'd just watch it closely, as you say. Let us know how it turns out!
7 months ago dfarron1
Will this work with a frozen Butterball turkey that already has a sodium solution injected in it, or will this cause it to be too salty? I know that Russ Parsons says a frozen bird works great but he doesn't address this issue of a frozen bird with an already injected sodium solution.
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Thanks for asking this -- I'll answer here as well as the Hotline so that others can see. To avoid over-salting, we don't recommend using this technique with sodium-injected turkeys. (Butterball is basically attempting to do the brining for you.)
7 months ago GrandmaGG
I sat down over an hour ago to look for this recipe which was posted in the L.A. Times on November 18th, 2008, and fortunately got sidetracked here at FOOD52. Now I have my old perfect turkey recipe and lots of yummy desserts saved as a bonus!
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
How great -- welcome to Food52!
7 months ago NeilJ
Are the oven temperatures used for a convection or conventional oven? Thanks
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Conventional -- for convection, you may want to drop the temperature 25 degrees.
7 months ago AllisonT
I too have a question regarding the convection. The roasting time seems very short for a conventional oven, so how long should I assume it might take in a convection? Thank you!
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Dry-brined birds do tend to cook a little faster, but it will depend on your oven, your bird, and its starting temperature. With convection, chances are it will cook even more quickly. Luckily, having a bird come out of the oven to rest early isn't a bad thing -- you can tent with foil, or Tom Hirschfeld puts his in the cooler to keep warm, while he uses the oven to heat up the casseroles!
7 months ago vivanat
Did not plan far enough ahead - salted about 26 hours in advance, let it dry out in the fridge for 3 hours, then brought it up to room temp for an hour before following the roasting instructions. ~21 lb, unstuffed turkey reached the correct temperature in about two hours - I use a thermometer with an alarm linked to the probe. I actually couldn't believe it was done, so I took the temp in several places. It looked beautiful and got good reviews. Will likely never bother with a wet brine again given how much less fuss this is.
7 months ago ConnieHuberSchmidt
I am cooking only a large turkey breast (about 9 lbs, must have been a giant turkey). Anyway, does the process need any adjustment for that?
7 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
Connie, you can follow the instructions and proportions exactly for salting. You might not want to bother with flipping the bird, since that step is meant for the juices to drip down from the rest of the bird into the breast. And it will cook for much less time, so start checking the internal temp at least an hour earlier. Cover it with foil if the skin is getting dark too quickly, turn up the temp at the end briefly if you want it to brown a bit more. It will be great!
7 months ago JulieBoulangerie
It's great to know that's the purpose of the flip!
7 months ago LJP
Do you need to use a natural turkey or does a frozen butterball work as well?
7 months ago saramarsh
Frozen works best for this, I've found. I've done the turkey this way for 3 years, and I've always used frozen. I just ran it under cold water to start the defrosting *only* to remove the neck and giblets...
10 months ago BArnold
Hi editors! A little help would be greatly appreciated...I need to make several turkeys in advance--can I make these and freeze it? If I freeze it and reheat it in whatever gravy I chose to make, will it still be good? Also, do I need to use a whole turkey or would a cut-up turkey work as well?
9 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
BArnold, I'm sorry we missed this question. Please let us know if you still need help. And if you already made your turkeys, let us know how it went!
over 1 year ago shoestringmama
Ooh sooo yummy!! This time, used lemon zest and rosemary combo with the course sea salt and put the cut up the lemon in the cavity during cooking - truely fab! Thank you for sharing.
over 1 year ago rider5
This turkey is amazing!! ( I seasoned the kosher salt with the poultry seasoning that Williams-Sonoma sells.) I didn't salt the stuffing and it was perfect. The gravy and the soup that followed were all equally wonderful. Thanks for sharing!!!
over 1 year ago shoestringmama
Positvely the best turkey I've ever prepared, served and eaten - got rave reviews! Thank you - don't think I can ever cook a turkey any other way. Bought another turkey (while they were on sale) to have during the Christmas week and can't wait to do this again. Used 1 1/2 bay leaves and 1 tsp + of dried thyme, both crushed, with 2 Tbsp + 1 1/2 tsp course salt for about 12 lb turkey and stuffed chopped apples and onions in the carcass during the cooking - which added some subtle flavor to the gravy. The turkey soup I made later on was really super and the turkey broth I made also tasted yummy - that's in the freezer with some of the dark meat to be used in quick turkey soup on some cold day sure the coming soon. Next time I'll try the rosemary and lemon zest combo. Thank you for turning an average homecook into a stupendous one for my family!
over 1 year ago hothead
Hi
Could you give me an estimate of how many teaspoons or tablespoons of the suggested spices to add to add along with the salt.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Hi hothead -- check out Russ Parsons' complete recipes for those 3 herb & spice salts here: http://www.latimes.com...
7 months ago Marc Osten - Marc's Culinary Compass
Everyone...the link that Kristen shared from the LA Times is gold.
over 1 year ago Warren
Tried this and it turned out fantastic. Truly the juciest turkey I've ever eaten. Glad I tok a chance on this one!
over 1 year ago MAP
Far and away the best Turkey I have ever made! Moist, tender and delicious. Mine roasted much faster than I anticipated as well, but not a problem.
over 1 year ago CentralCoastContessa
Far and away the best turkey I've ever made (or eaten). I followed the instructions exactly using a 15 lb Diestel Turkey, Italian course herb sea salt, and lemon zest. Flavorful, juicy, and oh so pretty!
over 1 year ago jlsm
Fantastic! I cooked mine at 325 on a Big Green Egg using a drip pan below the grate filled with stock, two onions, a celery stalk and a carrot. I slathered an oil slurry of sage and thyme under and over the skin. The drip pan produced an unbelievably tasty base for gravy, and the meat was incredibly moist. Hands down the best turkey I have ever eaten let alone made. Thanks so much for the recipe.
over 1 year ago Klweaver
Best turkey I've ever made. I didn't have 3 days - just 1 1/2, and it was still amazing.
over 1 year ago Pammorgan
My dry brined turkey was a huge success.
It cooked quicker than expected though.
I had a 16 pound bird and it cooked in
3 hours. I had calculated 4 hours.
Does dry brining decrease the cook time?
over 1 year ago anne7hall
Amazing!! The turkey was perfect - delicious, golden brown and easy to do. Thanks for a great recipe.
over 1 year ago lorigoldsby
We will never wet brine again! Been brining for years and took awhile to figure out how to crisp up the skin...but this alleviated that concern! I did add sage to my salt and loved how easy it was to see where the salt was absorbed--the sage residue was there and I could concentrate on rinsing well in those spots! Basted with butter, every 30 minutes, added a little low sodium boxed chic broth to the pan because there weren't a lot of drippings at first, and really wanted a nice gravy. did not add any salt to the gravy... We always stuff our turkey...because that's the way we do it. It did not take as long as they said but it was completely cooked after resting...very, very moist.
over 1 year ago lorigoldsby
Did start with a fresh turkey as always.
over 1 year ago wssmom
Am I the only one who did not achieve a roaring success with this recipe?
over 1 year ago jonahgail
made this yesterday for Thanksgiving ... I'll never wet brine a bird again ! It came out perfectly ... juicy all around. Thanks !
over 1 year ago bookjunky
Well, I liked the simplicity of this so I tried it. It turned out great and the breast meat was delicious and moist. This is definitely going to be my go-to recipe for every Thanksgiving. A+++
over 1 year ago Lucytron
This was the most wonderful turkey I have ever eaten! Our guests were shocked and then impressed. It looked beautiful, was juicy, and cooked in about 2 1/2 hours for a 20 pound unstuffed bird. Magnificent!
We used a fresh (never frozen) bird, dried it off, rubbed it in butter and pepper and put some herbs under the skin. Took it out it the morning to get it down to room temp all the way through - I think this helped the cook time a lot. We took the recipe's advice and started it breast-down for 20 minutes at 450, then flipped it and kept it at 450 for another 20 minutes, then tented it with foil and turned it down to 350, basting lightly with the pan juices.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
Amazing, just amazing. We totally overcooked our turkey because my husband insisted on stuffing it, and the meat was still moist and delicious. I also used the carcass to make stock and it isn't salty at all--even after concentrating it. Really wonderful concept.
over 1 year ago cincoymaya
I followed directions except didn't baste the turkey with butter. It was delicious, moist but it didn't look as if it were cooked. I trusted my thermometer more than my eye sight (though I tried two different thermometers) as it looked raw. Other than not using the butter, I've no idea why it didn't look good.
over 1 year ago RitaVDZ
Just ate the bird, everyone loved it. Followed the directions to the tee, except I put herbs under the skin and leek, carrot, celery and onion under the bird. Delish and definitely will do it again.... and just maybe for every bird ever in my future. A terrific easy recipe. Just salt, time and patience. Very forgiving.
over 1 year ago kcc
i have a 27 lb turkey brined and chilling in a cooler with ice on the porch. now how do i air dry it? it won't go in the fridge. and what about rinsing? not? and do i stay with the roasting 20 min a pound rule? it's not going to be stuffed.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Kcc, if you have room to keep some ice in the cooler and also set the turkey in, patted dry and uncovered, go for it. If not, it's okay to skip this drying stage -- it will still be good (Russ Parsons says so). Just pat it dry well with paper towels and leave it out uncovered as it comes back down to room temperature for the hour before roasting. As for timing, you kick start it at higher heat for the first 30 minutes, so it will probably roast in just under the time that the USDA recommends for a bird your size (about 5 1/2 hours). Just be sure to start checking the internal temperature in the fleshy part of the thigh at around 4 hours to gauge its progress and pull it out when it hits 165, covering any parts of the skin that seem like they're browning too fast with foil.
over 1 year ago MrsMaltby
If I start this now do you still think it will be good - 24 hours vs. 3 days? A lot of brines say 24 hours so I think it will be ok?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Sure, go for it! Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes... Sounds like the shortened time won't have quite the same effect so you'll just have to watch the bird more closely to make sure it doesn't overcook.
over 1 year ago Sonkie
Thank you everyone. There is about a cup in the bag so it sounds like I'm on schedule!
over 1 year ago thirschfeld
You are good to go. There should be about a cup of blood in the bag. Continue as scheduled
over 1 year ago Sonkie
Help - new to the dry-brine method! I started dry brining Monday night. As of Wednesday morning, there is some watery/bloody liquid in the bag. Is this okay at this stage or should this have been reabsorbed by now? I was planning on taking it out of the bag late tonight and letting it air dry in the fridge overnight but am concerned about the liquid. Do I need a new turkey?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Hi Sonkie -- don't worry, this is normal! The salt first pulls some moisture out of the turkey, then draws it back in. If you used a frozen bird or didn't pat it dry before starting, it'll be even a little wetter. Tonight, just pull it out of the bag, rinse it if you want, and pat it dry well (inside and out) with paper towels for its final drying stage in the fridge.
over 1 year ago Tammy Ward
Would this work for a deep fried turkey?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
I've never tried it but I don't see why not! I would think you'd want to give the skin plenty of time to dry uncovered in the fridge, so it gets nice and crackly.
over 1 year ago QbanLuli
Hi, I just found your site and think this recipe sounds awesome! My question is this: I normally slow cook my turkey overnight so my oven is available on Thanksgiving for all the other stuff I make. Its now Tuesday so I'll have to follow the quick-brine method but can I still put it in the oven to slow cook @ about 11p.m. Weds. night?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
If you normally slow-cook your turkey, there's nothing about this technique that will hurt that. Let us know how you like it!
over 1 year ago thirschfeld
Just delivered the first two birds to the PreK for first round of school parties. OMG, so good, this is exactly what you want a turkey to be, its turkey. I have brined over the years and it works and is really good but this is better, no doubt in my mind about it. Two more turkeys to go this afternoon to Kgarten, and my two birds for Thanksgiving are dry brining now. This recipe alone is worth $9.99 and I would still splurge for the pinot, it the holidays after all.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
This is great news! I'm so glad you liked the results. Follow-up question -- where the heck did you store 6 brining turkeys?
over 1 year ago thirschfeld
I have an extra fridge in the garage. I put each in a bag then stacked them, two to a container in one of these http://tinyurl.com/7x55go7... I still had room for all the apples and cabbage that were root cellaring in there. Yeah I know why the hell do you have those but remember I used to cater back in the day.
over 1 year ago everblessed
Just put it together tonight (I know it's not 3 1/2 days, but I JUST got the turkey, running behind this year) and very excited for the results...mouth is watering in anticipation!
over 1 year ago nan8LT
What effect does the honey have on the skin being crisp?
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I don't have a great answer to that. I did the honey-salt paste under the skin, then followed it with a duck fat and shallot mixture. I also rubbed the outside of the skin with oil. It came out a gorgeous mahogany color and was quite crispy.
over 1 year ago phyllis
I only have 36 hours from the time I receive my turkey until I cook it. I'd love to dry-brine it, but am not sure if I can shorten the steps. Please help. Thank you.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes... Sounds like the shortened time is doable, but won't have quite the same effect so you'll have to watch the bird more closely to make sure it doesn't overcook.
over 1 year ago phyllis
Thanks very much, Kristen. I'll definitely use this method. Happy Thanksgiving!!
over 1 year ago denverdawn
Oh, and I'm picking up the turkey the day before we smoke it - yikes! I guess not enough time to reap the full benefits?
over 1 year ago Mcriden
Hardlikearmour, how did you get the paste to stick to the skin? I wasn't confident the paste was sticking and abandoned it in favor of pure kosher salt.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I put the paste under the skin - which is how Cook's Illustrated does the dry-brine with just salt - so it worked well, but is obviously more work on the front end. I also put a duck fat mixture under the skin before cooking, so having the skin loosened ahead of time makes the day-of prep a little easier.
over 1 year ago katethecook
Is 3 days necessary? I'm picking up my turkey the day before Thanksgiving, so I've only really got 24 hours. Any quick tips? I've got a garlic scape compound butter in my freezer - could incorporate that.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
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.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
p.s. I'd salt it first for the 24 hours, then rub the butter under the skin in the hour it comes to room temp before roasting. The butter sounds great!
over 1 year ago lisabu
What about gravy? Can you make pan gravy out of the drippings, or will they be too salty? Would it make sense to put an onion, carrot, and celery on the bottom to flavor the drippings for gravy? Also, do you stuff the bird inside with anything? Thanks! This looks great. Also, i assume you can't stuff this turkey with regular stuffing...does anyone stuff anymore?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
The drippings won't be too salty -- just be sure you don't use overly salted stock, so you have more control over the seasoning in the end. The onions, etc. sound great, and you can stuff with whatever aromatics you like too! Technically you can stuff the bird with regular stuffing, but you just have to make sure it cooks through to 160 degrees, as with any other stuffing. Personally, I'm a dressing-on-the-side girl. Here's more from Russ Parsons on all sorts of questions like this: http://www.latimes.com...
over 1 year ago True Blue
Can the turkey go on a sheet pan covered with plastice wrap instead of in a bag? Also, if salting while defrosting you will have to skip salting the inside because you won't be able to remove the neck and gizzards. Will that effect the results?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Hi True Blue -- I think the plastic wrap idea sounds great as a workaround, and if you wrap it well enough, it will probably hold in moisture better than those turkey oven bags do (they leak a little). I didn't have any trouble getting the giblets out of my frozen bird, but yours are stuck, you could try running some lukewarm water in the cavity until they're thawed enough to pull out, then pat the inside dry with paper towels before sprinkling with salt.
over 1 year ago Nanny Linn
I am planning on cooking my bird in the Weber. Any thoughts?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Nanny Linn, check out Russ Parsons' story on grilling the dry-brined bird, which he perfected last year: http://www.latimes.com...
over 1 year ago CA Bell
This method sounds very, very intriguing! Will it would on a Butterball?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Butterball's website says that the breast meat of their turkeys has been "deep-basted" -- which involves a salty solution, so brining could make the bird too salty. But on this Chowhound thread, someone mentions that Butterball also sells fresh, unbasted turkeys -- if you have one of those, you might be fine (check the ingredients and sodium count to be sure): http://chowhound.chow.com...
over 1 year ago galsmu
So why does the Butterball website have all of these brining recipes??? Based on the 2007 chowhound link above, it sounds like their hotline is out of sync with their website unless they've changed their 'recipe' since then.
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Who knows? Maybe the brining recipes are intended for their fresh birds, or maybe the effect of the sodium in the "deep baste" is actually pretty negligible. Not sure, since I haven't tried this recipe with a Butterball (kosher birds, which get salted briefly in processing, were fine though). Some people on the Chowhound thread did report brining a Butterball with good results.
over 1 year ago starving_artist
Can I do this with a roasting chicken? And if so does it need the full three days?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Absolutely! In fact, this recipe was inspired by Zuni Cafe's dry-brined roast chicken. Here's the recipe on Serious Eats (it calls for 3/4 tsp sea salt per pound, and 1-3 days brining time): http://www.seriouseats...
over 1 year ago hbgrrl
I abandoned the wet brine method after reading this in the LATimes way back when. It IS genius! I've had a perfect bird, thanks to this method. That said, the only additions I make are a compound butter with herbs and garlic that I smoosh under the breast. I also give the turkey a good EVOO rubdown. Other than that, I don't do a thing.
One thing that is not mentioned....be warned: this brined bird will cook faster than what you're used to. Plan accordingly! lol
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
OK riddle me this - I am now thinking I should dry brine the 20 legs we will be smoking for TDay - that should work fine right? AND - I love HLAs honey addition - honey smoked turkey legs??
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Reporting in - SUCCESS! We did 3 legs in salt and garham masala, and 3 in salt and honey per Hardlikearmor's suggestion. Both were delicious - but the honey one ruled the day so that is how we are going on TDay. We smoked them for about 4 hours, they were GORGEOUS deep bronzed, and absolutley perfect salt / sweet / smoke flavor.
over 1 year ago EmilyC
Thank you so much for this recipe! I was *just* contemplating the way I'll prep my Thanksgiving turkey. I've done a wet brine for the past 5+ years, but this method seems so much simpler and more effective, with the added bonus of taking up less fridge space!
over 1 year ago sunnyluz
I made this recipe last year - my first hosting T-giving - and it was both easy and delicious! It's on my plan for this year as well!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I love the dry brine method! I found that if you make a paste with honey & kosher salt (2 parts salt to 1 part honey) the salt dissolves and disappears quickly. I've done it with a couple of chickens and a turkey and the salt pockets are gone within 24 hours.
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I need to add that I put the salt-honey paste under the skin.