5 Ingredients or Fewer
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
Recipe by: Genius Recipes
Popular on Food52
932 Reviews
Calliecoco
November 23, 2023
Despite all the little hiccups this bird turned out so moist and delicious. I must say it was too salty for my taste (my fault) but, not so much that I couldn't enjoy it. Surprise, surprise the bird was done in 3 hours (an hour earlier than expected) and I used my trusty instant read thermometer and could not believe it. Wow. Then I realized I had the oven on convection bake and it all made sense. Anyway nothing tragic and when my sister in law asked for the carcass...well when your company wants to take home the bones I guess I can call that a success! Thanks everybody. I look forward to seeing how everyone's day turned out.
dini18
November 23, 2023
Through absolutely no fault of this recipe -- it's all on me -- I have ruined a turkey for the first time in my 6+ decades. I've had "meh" turkeys before, especially before I found this recipe, but these are just wrecked.
I bought two, whole, "fresh" turkey breasts. They were not cheap. Did I mention they were "fresh?" It never occurred to me to read the ingredients. I was pretty sure the ingredient was "turkey breast." Full stop.
Nope. They had all the garbage that a lot of commercial, frozen, whole turkeys have. I only thought to look it up after the absolutely gorgeous bird came to the table and proved inedible.
We prefer a little turkey with our salt. I can't even imagine anything to use them for, they're so salty. I'm glad it was just us three, and that I didn't depend entirely on drippings to make the gravy since I made it ahead.
I'm so mad at myself I can barely breathe. Last year I had the most perfect turkey breast ever, courtesy of this recipe. I'm out a lot of money and a lot of recipes I wanted to use the extra meat for.
Next year I'm going back to the local butcher where I know it will be an actual fresh breast with nothing added, and the Judy bird will again reign at my table.
But I'm glad that more and more people are discovering this recipe and getting great results. :)
I bought two, whole, "fresh" turkey breasts. They were not cheap. Did I mention they were "fresh?" It never occurred to me to read the ingredients. I was pretty sure the ingredient was "turkey breast." Full stop.
Nope. They had all the garbage that a lot of commercial, frozen, whole turkeys have. I only thought to look it up after the absolutely gorgeous bird came to the table and proved inedible.
We prefer a little turkey with our salt. I can't even imagine anything to use them for, they're so salty. I'm glad it was just us three, and that I didn't depend entirely on drippings to make the gravy since I made it ahead.
I'm so mad at myself I can barely breathe. Last year I had the most perfect turkey breast ever, courtesy of this recipe. I'm out a lot of money and a lot of recipes I wanted to use the extra meat for.
Next year I'm going back to the local butcher where I know it will be an actual fresh breast with nothing added, and the Judy bird will again reign at my table.
But I'm glad that more and more people are discovering this recipe and getting great results. :)
krissy
November 22, 2023
I've used this dry brine recipe for many years and I swear by it. This year I was invited to the firehouse where my son is a firefighter. But guess who got covid last week and then passed it to her husband? Yep. So now I had to shop on Wednesday for my turkey and fixins for 2. I dry brined my 12.5lb turkey and left it uncovered in the fridge. We'll see how it turns out.
Leith D.
November 23, 2023
Oh no, what a shame! I’m sure your turkey will be delicious and I’m glad you’re feeling better. Happy Thanksgiving to you and your family 🦃
Calliecoco
November 22, 2023
Oh Thank you so much. There was not much salt visable but, I wiped the bird down. I did not rinse it or leave it out of the bag last night. I thought about it and decided to buy unsalted butter so I will not add any additional seasoning when basting. It is a bigger bird than the original recipe calls for so, hopefully it can handle the extra salt. I am taking it of the bag for a good 12 hours open to air. Truth be told I have always been a guest and never a host so I have never cooked a turkey. I am trusting all the good reviews that say even with minor goofs this still turns out a great meal. I will start my thanksgiving early and say I am grateful for all of you who read this thread and want to help everyone. It has been a very positive experience!
dini18
November 22, 2023
You didn't have as much extra salt as you think, either, so that helps! For your bird it actually calls for 4 TB plus a little more, so you're not that far off.
In case you haven't had the chance to read every single comment here (it's a very long thread), Leith and others have said it turns out that it doesn't make much difference whether you flip the bird. Yours is huge, so I'd recommend not trying it! Just start breast-side up.
I learned the first time I made this to start checking the temperature almost obsessively once it gets close, because at that point it finishes fast. I don't make a turkey as big as yours -- I use large whole breasts instead -- but once it hits about 140, I make sure to check at least every ten minutes.
These are the most important things that I've learned from the folks on here. Aren't they a great bunch? Don't forget to let us know how it came out!
In case you haven't had the chance to read every single comment here (it's a very long thread), Leith and others have said it turns out that it doesn't make much difference whether you flip the bird. Yours is huge, so I'd recommend not trying it! Just start breast-side up.
I learned the first time I made this to start checking the temperature almost obsessively once it gets close, because at that point it finishes fast. I don't make a turkey as big as yours -- I use large whole breasts instead -- but once it hits about 140, I make sure to check at least every ten minutes.
These are the most important things that I've learned from the folks on here. Aren't they a great bunch? Don't forget to let us know how it came out!
Leith D.
November 22, 2023
It sounds like everything is fine so far. If you have questions while you’re cooking it please let us know!
1. Use cheesecloth soaked in melted butter, wine, and broth and drape it over the bird.
2. Start checking the temperature early using an instant read thermometer, in the thigh under the leg. If there’s a pop up thermometer in the breast ignore it.
3. If the bird is done but dinner isn’t finished yet, wrap it in foil, then a towel, and put in a cooler if possible.
I’ll monitor the comments if you have any questions.
1. Use cheesecloth soaked in melted butter, wine, and broth and drape it over the bird.
2. Start checking the temperature early using an instant read thermometer, in the thigh under the leg. If there’s a pop up thermometer in the breast ignore it.
3. If the bird is done but dinner isn’t finished yet, wrap it in foil, then a towel, and put in a cooler if possible.
I’ll monitor the comments if you have any questions.
Calliecoco
November 21, 2023
I have over salted the bird. The 21 lb bird was frozen solid on Sunday and had areas with thick layers of ice. I salted the bird with 3 tbsp and then my spouse salted the bird with 3 tbsp again on Monday "to help it thaw". Is there any corrections I need so it won't be too salty?
Leith D.
November 21, 2023
I’d wipe off any visible salt today. If there isn’t much visible to wipe off I’d rinse it off and put it back in the fridge. It’s a big turkey, you should be ok.
Good luck and let us know how it turned out. Happy Thanksgiving!
PS: I’m sure he was trying to be helpful 😳
Good luck and let us know how it turned out. Happy Thanksgiving!
PS: I’m sure he was trying to be helpful 😳
Leith D.
November 21, 2023
Yes, I think the bird has probably absorbed enough salt to continue dry brining. Hopefully she won’t have to rinse it, just wipe off the visible salt.
BH
November 21, 2023
Ok help. I didn’t read carefully beforehand and just finished dry brining and put in the fridge. It is noon on Tuesday. Planning to eat at 3 on Thanksgiving. Will someone draw me a picture of how to fix this?
dini18
November 21, 2023
I was thinking that when you unbag it tomorrow you might be able spatchcock it and that would dry the surface more quickly and let the salt do its work, but that's a big bird.
Someone more familiar with the process is sure to have better insight, but I can say with some confidence that you have not ruined your bird! It might just not get the full benefit of the dry brine. Good luck and let us know how it comes out.
Someone more familiar with the process is sure to have better insight, but I can say with some confidence that you have not ruined your bird! It might just not get the full benefit of the dry brine. Good luck and let us know how it comes out.
BH
November 21, 2023
Thank you so much for taking the time to respond! I appreciate it. I doubt I will spatchcock anything lol. But good to know my bird is not ruined!
Leith D.
November 21, 2023
Don’t worry, it’s fine! Just keep it in the fridge until Wednesday night, then take it out of the bag and let it air dry in the fridge overnight. It will still come out moist and juicy.
dini18
November 21, 2023
I hope that Leith will check me on this but I would take it out to give it a day to dry.
Leith D.
November 21, 2023
Yes keep it in the bag until Wednesday night when you take it out to let the skin dry
Leith D.
November 23, 2023
I’m so glad it worked out for you, it’s a very forgiving recipe!
Happy Thanksgiving 🦃!
Happy Thanksgiving 🦃!
Burchie
November 20, 2023
Wondering if anyone has ever pulled off successfully with sea salt? I tried to scroll through the 900 comments and I know it's mentioned that this can be done. When I look up recalculating measurements (Kosher->sea) online, I keep finding articles that say don't even bother dry-brine a turkey with anything but Kosher. I can't find Kosher salt anywhere with the shortage and the online order I placed is now 2 days late. Wanted to see if anyone here had first hand experience with this..
Leith D.
November 20, 2023
I’ve never tried it, but checking google it looks like you’d use the same 1 TB/5 pounds amount of coarse sea salt. FYI Trader Joe’s now carries Diamond Crystal Kosher salt, the box looks different but it’s the same product.
erin
November 20, 2023
I'm tempted to chew my own tongue off for telling you this, but here goes... in a pinch, you could use Morton's, just use slightly less than half
of what the recipe calls for because Diamond Crystal is much less salty than Morton's, I don't know if it has anything to do with iodination. I would probably taste the different salts I might use and use that for guidance as well. May your package arrive making this whole conversation mute. Good Luck, it will be great, however, you choose to proceed.
of what the recipe calls for because Diamond Crystal is much less salty than Morton's, I don't know if it has anything to do with iodination. I would probably taste the different salts I might use and use that for guidance as well. May your package arrive making this whole conversation mute. Good Luck, it will be great, however, you choose to proceed.
erin
November 20, 2023
The first time I cooked this I'd never heard of Diamond Crystal, guess what I used?
dini18
November 20, 2023
To be honest with you, I couldn't figure out what sort of itty-bitty community you come from that Kosher salt was a problem. Well, I visited the largest and most well-stocked supermarket in my small city and all FOUR slots for different Kosher salt were empty! I grabbed a small bag of coarse Himalayan.
I hope you'll let us know how you like your bird. I have a pair of large turkey breasts Judying in the fridge because someone here (probably Leith) encouraged me one year to go ahead and try it with a breast. Like pretty much everyone else here says, I'll never go back!
I hope you'll let us know how you like your bird. I have a pair of large turkey breasts Judying in the fridge because someone here (probably Leith) encouraged me one year to go ahead and try it with a breast. Like pretty much everyone else here says, I'll never go back!
dini18
November 20, 2023
Hi, Leith! Correct about the taste-test, or correct that iodization makes a difference? Because that's a food-science thing that would be useful to know! Thanks for making this page feel like a little community, year after year.
Leith D.
November 20, 2023
Both, Morton’s will work as long as you adjust the amount you’re using to brine to account for the difference in saltiness. I am not a food scientist!
Leith D.
November 20, 2023
Years ago I discovered that newer cookbooks, websites, chefs etc. use Diamond Crystal kosher salt as the standard, and that’s what you’re supposed to use unless the recipe says otherwise. Like Bon Appetit, Food52 etc. However, this recipe works with other types of salt too! And yes, it was probably me who told you to dry brine the turkey breast. I’m not 100% sure how I’ve become the turkey whisperer but here we are!
Happy Thanksgiving!
Happy Thanksgiving!
Amy
November 18, 2023
So for cooking on Thursday, does the brining start on Monday morning? afternoon? Or Sunday? For some reason, I can't figure that out lol. Thanks!
Amy
November 18, 2023
Then out of the bag on Wednesday to dry in the fridge, I'm thinking. Thank you!
Debbie
November 18, 2023
I did this last year and it was the best turkey in 50 years. I love that the recipe specifies exactly how much salt to use rather than a very imprecise “salt the turkey well.” Also, the 4-day brine makes all the difference. You will not be disappointed.
erin
November 19, 2023
I always start mine on Sunday night so that on Wednesday night I can have it resting in the fridge until I remove it for cooking on Thursday.
The first year I made this I didn't start until Monday night and it was still great and moist.
The first year I made this I didn't start until Monday night and it was still great and moist.
kelly1111
November 22, 2023
I start the dry brine Sunday morning and unbag it Wednesday Night. We eat at noon or 1pm, so I get it the turkey out of the fridge at 7am to sit for an hour and preheat the oven. Put it in the oven at 8 am and follow the directions from there.
My turkeys are usually 16-17 lbs and they cook in about 2 1/2 - 2 3/4 hours total. I also have an hour drive and I wrap it up in foil and it's perfection when it arrives- still hot and juicy!
My turkeys are usually 16-17 lbs and they cook in about 2 1/2 - 2 3/4 hours total. I also have an hour drive and I wrap it up in foil and it's perfection when it arrives- still hot and juicy!
kelly1111
November 22, 2023
I also start with a frozen bird- I take it out of the freezer Friday morning, remove the insides on Sunday morning and apply the brine.
Leith D.
November 22, 2023
Try my husband’s trick, wrap the turkey in foil, then wrap it in a beach towel and put it in a cooler. All the insulation keeps it warm and moist! Happy Thanksgiving!
Cheri
November 8, 2023
I discovered this method of brining a turkey approximately 8 years ago and would never make it any other way. It makes the moistest turkey possible. I usually start with a frozen bird which requires a little extra time but it is well worth the delay. Give this a try and you will never go back to any other way of brining a turkey.
dini18
November 25, 2022
After years of watching these comments, I finally was able to lay my hands on a high-quality, very large, fresh, local-ish turkey breast. (At the expense of other food luxuries, and with pleasure.)
Over and over I've read "... and will never do it another way again," and you can add my voice to the chorus.
I also, for the first time, used the convection feature on my little oven, which only had space--and barely--for the breast.
I'm so glad I bought a huge one. There are just three of us, but we will be using our leftovers, very happily, and eventually out of the freezer, for some time to come. Best bird to come out of my kitchen, ever, and I've been at it for 40+ years.
Thanks to the developers, and to commenters over the years. It's a keeper, and so much simpler than I imagined!
Over and over I've read "... and will never do it another way again," and you can add my voice to the chorus.
I also, for the first time, used the convection feature on my little oven, which only had space--and barely--for the breast.
I'm so glad I bought a huge one. There are just three of us, but we will be using our leftovers, very happily, and eventually out of the freezer, for some time to come. Best bird to come out of my kitchen, ever, and I've been at it for 40+ years.
Thanks to the developers, and to commenters over the years. It's a keeper, and so much simpler than I imagined!
dini18
November 26, 2022
I used the same cooking time and did not flip the breast. It looks, from follow-ups from Leith, that flipping isn't necessary after all.
The only thing I would caution is that, once it gets within 30 degrees or so of done, check frequently, maybe every ten minutes. This sounds counterintuitive because you don't want to cool down the oven, but mine went from "not quite" to "take it out now!" pretty fast.
On the other hand, I was using convection, so this may be less true with a conventional oven.
The only thing I would caution is that, once it gets within 30 degrees or so of done, check frequently, maybe every ten minutes. This sounds counterintuitive because you don't want to cool down the oven, but mine went from "not quite" to "take it out now!" pretty fast.
On the other hand, I was using convection, so this may be less true with a conventional oven.
Leith D.
November 26, 2022
It always finishes faster than I think. Here’s what we do: take the turkey out and wrap it in foil. Wrap it in a large beach towel and put it in a cooler. The turkey comes out juicy and still hot. I know it sounds crazy but it really works. It stayed in the cooler for 2 hours this year! Everyone was late etc.
Leith D.
November 26, 2022
Time doesn’t change. I stopped flipping after my husband dropped it one year, thankfully he managed to catch it! But what a mess!
Leith D.
November 23, 2023
It’s not as crispy as it was right out of the oven but the turkey itself is amazing. Happy Thanksgiving 🦃!
big D.
November 24, 2022
We’ve used this recipe every year since 2009. Everyone who tastes this turkey can’t believe how moist and flavorful it is. We’ve even had people who’ve said that they don’t like turkey ask for the recipe after tasting our turkey. If you’ve never tried a dry brine turkey you have to try this recipe. It NEVER fails!
TJL
November 23, 2022
I have been making this turkey for years and it is truly the best! I have a question though: this year, I started brining while the turkey was still somewhat frozen on Monday. Should I go back in today ( Wednesday) and brine in the places I could not get to such as the underside of the legs or inside the cavity? Would it be worth the hassle? Would the salt evaporate by tonight when I unwrap it?
Thanks-
Thanks-
Leith D.
November 23, 2022
I don’t think it’s worth it tbh, because the salt will take more than one day to get into those areas. Good luck and Happy Thanksgiving!
Max S.
November 22, 2022
I’ve been doing this for a number of years, and it’s great … until this year. I made our turkey for an early thanksgiving bc some ppl are working on that day. I followed the same method I’ve always done, but when it was time to taste, I was disappointed. I almost went and got a whole new turkey, it felt that dry to me. But hubby went and made gravy, and by the time it was all served, it was amazing! Absolutely tried & true!
bbrophy
November 22, 2022
This will be my third year cooking my turkey this way. I just follow the recipie and am amazed how good this really is! I've turned into the go to person in the family for a Thanksgiving turkey. Now I just have to find a great stuffing recipe! Happy Thanksgiving all!
S C.
November 2, 2022
Question about using the soaked cheesecloth method instead of basting. Do you take the cheesecloth off near the end of cooking or does it brown with it on? Double thickness cheesecloth or single? I’m going to try this method this year. I have not found a tried and true turkey recipe yet. It sounds like this may be a winner. Thanks!
Leith D.
November 3, 2022
Leave it on until the turkey is done, it gets brown. It’s a single layer but might double as you wrap the turkey. It doesn’t matter in my experience.
This turkey is definitely a winner, scroll down for comments from other people who have made it! Good luck!
This turkey is definitely a winner, scroll down for comments from other people who have made it! Good luck!
Elena D.
November 2, 2022
It was way easier than slopping around a bunch of liquid when the fridge is already stuffed, and the turkey, as well as subsequent chickens, were incredibly delicious, juicy, tender.
erin
November 23, 2021
I first followed this recipe because it was easier than liquid brine and because of the shorter cooking time. I keep making it because I'm suddenly, after more years than I will acknowledge, the genius of the perfectly roasted turkey.
Sauertea
November 23, 2021
Quick question,I was planning on putting a bunch of herbs and either and orange or lemon in the cavity. Do I need to make any adjustments to cook time?
Leith D.
November 23, 2021
No, you’re not stuffing it full so it doesn’t matter. I do the same thing! It makes the juices taste better
Sauertea
November 23, 2021
Thanks! I know I can count on you for good advice. I seem to have a new question every year about some nuance of this recipe! You always deliver. Happy Thanksgiving.
CAndreaW
November 21, 2021
None of this new, nor a revelation. I’ve been dry brining for years. Except now, I mix the salt, spices and herbs with a ton of high quality unsalted butter and olive oil and put that mixture under the skin, on the inside, all over the outside, PLUS I use a spatchcocked bird (because my family just wants to eat, and couldn’t give a toss about ceremony and aesthetics). Result is a perfect, stress free turkey (and gravy)!
Leith D.
November 21, 2021
That sounds great! I dry brine as described then butter under the skin etc. Cover with cheesecloth soaked in broth and melted butter.
Christi M.
October 14, 2022
Leith, May I ask you to complete your description of your process following, "Cover with cheeseclth soaked in broth..."? Or maybe I should readbthe recipe more completely?
Thank you.
Thank you.
Leith D.
October 19, 2022
I soak cheesecloth in melted butter, 1 cup white wine, and chicken broth. Then drape the turkey with the cheesecloth so I don’t have to baste as often.
bsgjackson
November 2, 2023
@CAndreaW (hoping you're still following this thread after two years) how long does it take for you to cook your spatchcocked bird? I'm planning on making two turkeys this year (we have a lot of guests coming!) and I want to figure out the timing so that I know when I'll have space in the oven for all of the other dishes. Thanks in advance!
MYGg
October 7, 2021
Grateful if someone could answer a couple of questions: do you remove turkey from the oven for step 8/lowering temp, or just leave turkey in and lower (instructions a bit unclear)? Also, what purpose does the bag serve? Why not leave it air dry the whole time?
Thanks in advance.
Thanks in advance.
Anne
October 7, 2021
Hi-I re-read instructions. If you decide not to flip the turkey, start out with the breast up and continue to the end that way. The only reason to take it out in Step 8 would be if you were going to flip it. To go further, if you are going to flip the turkey, then you start the turkey in the oven with the breast down, and after 30 minutes, flip it (Step 8.). I hope this helps. I did not have a good experience with the recipe, sadly. I may have incorrectly timed it, but mine wasn’t done.
Leith D.
October 8, 2021
Hi there! Leave the turkey in the oven when you lower the heat. The bag is necessary so the turkey stays moist and absorbs the salt, that’s how dry brining works. Believe me, it only takes 1 night to dry out the skin, and by then the turkey is brined. I’ve been making this turkey for years, it always comes out great.
Patt
October 8, 2021
Please keep it in the bag. I read a different article and have dry brined for two years. The recipe recommended unwrapping and letting it sit in fridge for 48 hours. My fridge smelled awful for months. I scrubbed with pine sol and put in a basket of coffee beans, no luck. Finally, in September the odor seems to have gone.
Muirmcgrath
January 10, 2021
Great to try a new method to cook the turkey and it worked a treat, delicious. Going to try it with beef next👌
Lisa
December 21, 2020
I will be cooking an 7-8 lb. fresh Whole Food's conventional turkey. I don't want to overcook it. I am having a hard time figuring out from the below the following:
1) How long to cook it per lb.? Happy to start high and flip. But i just don't get how long for what.
One reader wrote: Figure 12 minutes per pound (unstuffed) after the first 30 minutes of high heat cook. I get about 125 minutes in total for 8 lbs.
PLEASE confirm that is correct.
2) Can I put unsalted butter under the skin?
3) How long should it rest?
Thanks a lot.
1) How long to cook it per lb.? Happy to start high and flip. But i just don't get how long for what.
One reader wrote: Figure 12 minutes per pound (unstuffed) after the first 30 minutes of high heat cook. I get about 125 minutes in total for 8 lbs.
PLEASE confirm that is correct.
2) Can I put unsalted butter under the skin?
3) How long should it rest?
Thanks a lot.
Messi'sMom
December 21, 2020
I have always done a really big bird and find checking the internal temp with a thermometer is the best. Don’t put butter under the skin or it will mess with the crispy ness of the skin. You could flip since you are cooking a smaller bird but I am always suspect of this method because it’s too easy to rip the skin on the breast. I would say around 90 minutes (judging by the chickens I’ve cooked of that size) or at least start checking it then. 120 minutes should be tops. Enjoy!
Lisa
December 21, 2020
Thank you, Messi's Mom.
Got it. Temperature check at 90 mins. I recently bought a Thermo pop. Both breast and thigh, right?
Got it. Temperature check at 90 mins. I recently bought a Thermo pop. Both breast and thigh, right?
Leith D.
December 21, 2020
12 minutes per pound is correct. You can put butter under the skin, I use herb butter. I’d rest it for 15 to 20 minutes. Good luck, Merry Christmas!
Leith D.
December 21, 2020
Yes, check both but it’s the thigh that takes longer to cook. You can take it out at 160, it will continue to cook as it rests.
Lisa
December 21, 2020
Thank you LD.
8 lbs. bird
First - 30 mins at 425
FLIP
THEN 12 minutes per 8 lbs. at 325?
8 lbs. bird
First - 30 mins at 425
FLIP
THEN 12 minutes per 8 lbs. at 325?
Lisa
December 22, 2020
Thigh at 160. The video doesn't show the temp check. Is this in the drumstick? Not sure where to stick in the thermometer.
So NO need to check the breast?
Thanks.
So NO need to check the breast?
Thanks.
Leith D.
December 22, 2020
It’s easier to watch a video than explain it, google it and you’ll find a bunch of explanations and videos. It’s not the drumstick. You can check the breast but the thighs take the longest to cook.
dini18
November 27, 2020
All right, you've all convinced me. I also was only cooking for the three of us who live together and decided to just do it up because, well, you know why. Only I could not lay hands on a fresh turkey breast this year! I'd be embarrassed to mention what I ended up with. This recipe has come back to me year after year, and I'm now on the hunt for the Christmas turkey. We love food science anyway (katyaluke just mentioned this), so right up our alley. Thanks everyone for your contributions over the years. I feel confident enough to give it a try.
Leith D.
November 27, 2020
Glad you're convinced! It's a game changing technique, try it on a chicken if you have time. Happy Holidays~
Kathleen D.
December 21, 2020
Hi there,
This recipe was recommended to me.
If i were to use it on a chicken, do you still dry brine it for the 3 days?
Thanks!
This recipe was recommended to me.
If i were to use it on a chicken, do you still dry brine it for the 3 days?
Thanks!
Leith D.
December 21, 2020
Yes, make sure to measure the amount of salt based on the weight of the chicken. I’ve done chickens for 1 or 2 days when I ran out of time, and they were still delicious!
Shini W.
November 27, 2020
I never leave reviews but if I can convince someone to try this, I felt I needed to try. I was incredibly skeptical. Usually cook for a big group but since it was just my immediate family this year, figured I could experiment on them and I am so glad I did.
I used to make myself so crazy - wet brining and then putting all this composed herb butter under the skin and stressing about how long it would take. This was science. Will never do it any other way ever again. It was so juicy and tasted amazing. Follow exactly as written. My only note:
Keep adding stock to the bottom of the roasting pan, so you don't burn off the drippings as they were amazing and the gravy was so good. Not salty at all. Was shocked.
I used to make myself so crazy - wet brining and then putting all this composed herb butter under the skin and stressing about how long it would take. This was science. Will never do it any other way ever again. It was so juicy and tasted amazing. Follow exactly as written. My only note:
Keep adding stock to the bottom of the roasting pan, so you don't burn off the drippings as they were amazing and the gravy was so good. Not salty at all. Was shocked.
Leith D.
November 27, 2020
Glad to hear it worked out so well! I started using this recipe the first year it came out in the LA Times (2006!) and it has never failed me. Great point about stock in the pan, I pour some in and add to it if the pan dries out.
katyaluke
November 26, 2020
Ok- first time trying dry brining was this year. I only got in 2 days. It was the best turkey I have ever made- and that is saying something since I am 65!!!! So juicy and tender! Everyone loved it!
I will not go back to any other way.
Btw- I cooked it in convection oven and a 20# turkey was done quite quickly.
I will not go back to any other way.
Btw- I cooked it in convection oven and a 20# turkey was done quite quickly.
[email protected]
November 26, 2020
I've made this before, but always only with a bone in breast. This year I'm actually doing an 8 lb bird. It mentions the dry brining makes it cook faster...but what are the actual min per lb once you reduce the heat?
Leith D.
November 26, 2020
Figure 12 minutes per pound (unstuffed) after the first 30 minutes of high heat cooking. Happy Thanksgiving!
Amy
November 26, 2020
I made a 12 pounder, and it was done (almost overdone) in 1 hour 35 minutes total time! Great flavor, but will cook it less next year, maybe less than 30 min at 425.....
Hope yours was tasty!
Hope yours was tasty!
Thuy D.
November 30, 2020
I tried this recipe for the first time on a 12 lb turkey in a fairly new oven (less than 5 years old). I cooked it breast down for 30 min and then flipped it, and checked on it after 1 hour 20 minutes...thigh temp was already 175! It was fine, but one breast was a bit dry. So next time I would check on it even earlier...maybe at 1 hour. It cooks much faster than expected! I bought a V rack which did help. I had problems with the turkey cooking evenly in the past.
Margo W.
November 17, 2023
Is 12m per pound really the best benchmark for a dry brined turkey? Based on my experience the past two years and these threads, it seems like this bird is often done way before that time
Leith D.
November 17, 2023
You’re correct, it finishes earlier than 12m/lb. I’ve never gone back and calculated the actual per minute time, but personally I use 9-10 minutes per pound. I’m hesitant to post that as gospel because I’ll get a lot of undercooked turkey comments!
My husband figured out how to keep it warm and moist. We take it out at 160 and wrap it in foil. Then wrap it in a beach towel and put it in a cooler until you’re ready to carve. This frees up an oven and gives us time to finish everything else. The turkey comes out perfectly.
My husband figured out how to keep it warm and moist. We take it out at 160 and wrap it in foil. Then wrap it in a beach towel and put it in a cooler until you’re ready to carve. This frees up an oven and gives us time to finish everything else. The turkey comes out perfectly.
Cate W.
November 18, 2023
Leith- does your beach towel/cooler method sacrifice crispy skin? This is my first year with this recipe and ai’m love it all the extra tips in these comments. Thank you all!
Leith D.
November 18, 2023
It’s not as crispy as it was coming out of the oven, but you could always put it under the broiler for a few minutes, just long enough to crisp the skin.
Natalia
November 25, 2020
What do you do with the liquid that's released into the bag? Do you just get rid of it when you take the turkey out of the bag the night before cooking it? Thank you!!
Natalia
November 25, 2020
What do you do with the liquid that releases into the bag? Do you just get rid of it when you take the turkey out of the bag the night before cooking it? Thank you!!
Sarah V.
November 24, 2020
Question! Would it be a mistake to use salted butter for the basting and for an herbed butter under the skin? It’s what I keep on hand and I’d love to avoid another trip to the grocery store, but I’m worried it may make the bird too salty.
[email protected]
November 24, 2020
Hi. I would avoid the salted butter as this is salty enough. I’ve done it every year the last 7 years and I never use any butter. I think you should try it as it is written. I think you will find it comes out really well. People rave about how juicy the breast is. Use spices instead do create flavor.
Leith D.
November 25, 2020
I think it’s fine, just reduce the amount of salt you season the bird with. I’ve actually always used salted butter and the turkey is never too salty.
[email protected]
November 25, 2020
Let us know what you did and how it turned out! I’d love to know !
cindy_perkins_marlow
November 24, 2020
I have a question...I just saw the 72 hour timeline. I only have 52 hours until dinner. Can I still try the dry brine?
Leith D.
November 24, 2020
Absolutely, get started as soon as possible. It will work fine. Happy Thanksgiving!
LMiller
November 23, 2020
Can you use this dry brine with recipes that call for buttered cheesecloth, specifically the no-baste versions? Will the cheesecloth prevent the skin from crisping in a way the butter on the skin alone wouldn't?
Leith D.
November 23, 2020
Yes! I use buttered cheesecloth every year, I soak it in melted butter and white wine. The skin comes out crispy and beautiful. However, I don't start the turkey breast side down and then flip it. If you want to do that I'd drape the cheesecloth after the bird is breast side up. Funny story, my husband was flipping the 24 lb bird and dropped it on the floor. He invoked the 20 second rule and put it back in the oven. I didn't find out until after dinner was over!! Thank goodness I'd mopped the floor that morning!
[email protected]
November 24, 2020
I used to use cheesecloth m, buttered, for decades. Then I can across this recipe. The whole point of this is it comes out looking like a magazine photo, the skin is perfectly crisped!!! So why make it harder than it has to be?
This recipe really works and is as simple as it sounds! Use herbs in your salt to infuse the meat with flavor. The salt and dry brining crisps the skin.
This recipe really works and is as simple as it sounds! Use herbs in your salt to infuse the meat with flavor. The salt and dry brining crisps the skin.
[email protected]
November 24, 2020
Why tho ? The entire point of this recipe is that the brining does all the work for you where crisping up is concerned. This seems like twice the work ?
Leith D.
November 25, 2020
It’s up to you, brining makes the turkey more tender and juicy. I don’t like to baste, and the cheesecloth does the work for me. Do whatever makes you comfortable.
Sauertea
November 25, 2020
Do you put the cheesecloth on when you start the turkey and are their any adjustments I would need to make using a convection roast setting?
Leith D.
November 25, 2020
I put the cheesecloth on at the very beginning, I soak it in melted butter and white wine. I don’t flip the turkey, if you’re going to flip I’d put the cheesecloth on after that. Convection ovens cook about 25% faster so factor that in to your cook time calculations. Good luck, Happy Thanksgiving 🦃🍁!
Sauertea
November 27, 2020
Wow, the cheesecloth was a great technique. Had a beautifully browned bird! Thanks for the advice!
Leith D.
November 27, 2020
Glad it worked for you, it's the perfect "no basting" method in my opinion. Try it on your next roast chicken. Happy Holidays!
Amy
November 23, 2020
My turkey is only 8 pounds. How can I adjust and still use this method? Thank you.
Sauertea
November 23, 2020
Yes, you can . It is one tablespoon of salt per five pounds. To do an 8 pound turkey it would take about 2.25 tablespoons of kosher salt. A tablespoon of Kosher salt is 18 grams. That
Amy
November 25, 2020
Actually - it's 12 lbs. When I asked the butcher, she only saw the word
"weight" but the "w" was rubbed off lol! Now my questions are:
Since it's at the low end of the weight scale for this recipe, is 30 min at 425 too much time?
To flip or not to flip...?
"weight" but the "w" was rubbed off lol! Now my questions are:
Since it's at the low end of the weight scale for this recipe, is 30 min at 425 too much time?
To flip or not to flip...?
Leith D.
November 25, 2020
The initial 30 minutes is for breast side down, then you flip and reduce the temperature to 325. Personally, I start it at 425 for 30 minutes then reduce the heat, but I keep the turkey breast side up the entire time. I keep the initial time at 425 for 30 minutes no matter how big my turkey is.
I don't flip the bird, we had an unfortunate incident a few years ago! If you scroll down, you'll see discussion about flipping the turkey. Good luck, and Happy Thanksgiving!
I don't flip the bird, we had an unfortunate incident a few years ago! If you scroll down, you'll see discussion about flipping the turkey. Good luck, and Happy Thanksgiving!
Carol Y.
November 20, 2020
What bout stuffing inside turkey?
Leith D.
November 20, 2020
It's not considered safe to stuff the turkey. The stuffing can't reach a safe internal temperature by the time the turkey is done, so you end up serving stuffing that has uncooked turkey juices in it. There's a lot of discussion on this topic in the comments below. Also, if you stuff this turkey after dry brining, the stuffing will be too salty. I put herbs, lemons, and onions in the turkey cavitiy. Good luck!
chimom435
November 20, 2020
Leith, thanks for that info. Do know this from direct experience? I definitely don’t want to have too salty of stuffing and am interested in your experience and how you have done things differently with subsequent attempts?
[email protected]
November 20, 2020
Hi. I’ve made this every single year for the past seven years and I stuff it every year. Then I take the stuffing out, and put it into a baking pan and bake it til crispy on top. It’s never been too salty and people rave about it. Just use a thermometer to make sure stuffing is cooked. So my personal experience is it’s not too salty. Just don’t add salt to your stuffing recipe. Tho I do moisten mine with chicken broth as my daughter is allergic to milk proteins.
chimom435
November 20, 2020
Thank you so much for the info. It’s my first year doing a Turkey. Normally we are at my moms but we are trying to follow Illinois rules to not gather. I feel like I have big shoes to fill. :) Thanks again!
Leith D.
November 20, 2020
I haven’t tried it for safety reasons, I put it in the casserole dish and bake it and then when the turkey comes out, I pour some turkey juices on it to make the stuffing taste like it’s been cooked in the bird.
chimom435
November 20, 2020
What if I baked the stuffing separately but “basted” it will some of the turkey’s drippings? Could that give me an good (tasty) end result? Will I kick myself bc it might reduce amounts for gravy? My mom always simmers the giblets (?) in a small pot of hot water and leaves it simmering all day...could that be used for basting the stuffing.
Ps: thanks SO MUCH for your input. So kind and much appreciated. :)
Ps: thanks SO MUCH for your input. So kind and much appreciated. :)
[email protected]
November 20, 2020
Yes! We like extra stuffing so I also make some in a dish and then combine the two at the end. But I do baste it with turkey juices and have used the gizzard juices as well! Good luck it
[email protected]
November 20, 2020
Oops. Do keep in mind the Joyce’s themselves are very salty. You may not want to use a lot of them for gravy anyway. Dilute with chicken stock unsalted or giblet water
[email protected]
November 20, 2020
Same but if you do it while it baked ie baste your stuffing it will get that crispy topping everyone loves on the part of the stuffing that usually sticks out of the turkey. So good
Leith D.
November 20, 2020
That would work as long as the drippings aren't too salty. I wait until the end of the turkey cooking time to use the drippings to make sure I have enough for gravy. I usually dilute the juices with chicken broth. The giblet broth might work, but that would be great in the gravy too! Happy Thanksgiving!
sue K.
November 21, 2020
Hi chimom
I simmer the giblets with garlic, onion, celery, and a carrot, and usually buy turkey necks of wings to make a full flavored stock.
Then, there is plenty for the gravy and stuffing
I simmer the giblets with garlic, onion, celery, and a carrot, and usually buy turkey necks of wings to make a full flavored stock.
Then, there is plenty for the gravy and stuffing
Lawkat
November 24, 2020
My mother (and now myself) have always simmered the giblets and used the broth for the stuffing. I like to throw some celery and onion into the broth for more flavor.
Shannon
November 18, 2020
I love this dry brine method. This will be my fifth year using this recipe. I break my bird down and separate the legs and thighs to roast on a separate sheet pan from the joined breasts and wings. I use a Thermapen and start checking around 01:45. Slice and present on a nice turkey platter. It's a winner every year for me with family and friends. I'll never go back to a wet brine. I highly recommend brining with fresh garlic and herbs.
Rosalind P.
November 7, 2020
Kosher turkey eliminates the need for brining because salting is used for koshering. Costs more but SO much easier. Who has room in their fridge for 3 days, especially at holiday time, for a big, dripping bird?
[email protected]
November 20, 2020
It works well if you have a second fridge in garage like we do. Also salting isn’t the point. All processed turkey has sodium injected. It’s the process of dry brining that’s being discussed
Rosalind P.
November 20, 2020
A second fridge! Why didn't I think of that? 🙂🙂 And salt is what brining is all about. Makes the bird more tender and moist and flavorful.
Meadowbrookmanor
January 18, 2020
How can I adapt this to just a Turkey breast?
dini18
January 18, 2020
If you have the patience (I just tried and do NOT have the patience ... or time, actually) I asked this question some time back and got replies. If only I had memorized them ... So it's in here somewhere! Or you can wait for some dear soul to come along and respond. Good luck!
dini18
January 18, 2020
Oh, and it will be useful if you can give more details about your bird, such as is it a whole breast, frozen or not, etc. Thanks!
Leith D.
January 18, 2020
Use the appropriate amount of salt according to the weight of your turkey breast (1 TB for every 5 pounds), and use it on the breast the same way you would for a whole turkey. I wouldn't do it for 3 days, just one or two. Depending on the size it might fit into a plastic bag, take it out the night before you cook it to let the skin dry out. I think you need different cooking instructions, look up some turkey breast recipes for that.
iheartblueberries
December 3, 2019
I was so excited to make this bird!
Used a 15#, all natural Bell & Evans bird (no added broth, vinegar, salt, etc), unstuffed... and I’m sad to say, in my particular case, it wasn’t stellar. The bird took well beyond the 2.75h to reach 165F (from the above recipe), and we took it out at 155 because we just couldn’t bear it any longer. The breast was more dry than moist—but still not terrible!! However, the legs, of course, were still not cooked through.
**I am NOT down on the Judy bird, and DO want to get it right!!
Any insight?
Used a 15#, all natural Bell & Evans bird (no added broth, vinegar, salt, etc), unstuffed... and I’m sad to say, in my particular case, it wasn’t stellar. The bird took well beyond the 2.75h to reach 165F (from the above recipe), and we took it out at 155 because we just couldn’t bear it any longer. The breast was more dry than moist—but still not terrible!! However, the legs, of course, were still not cooked through.
**I am NOT down on the Judy bird, and DO want to get it right!!
Any insight?
Leith D.
December 3, 2019
I've never made one of those, however, I found this on their website: "Our turkeys cook differently than most turkeys because they have less fat." I've always used an organic, hormone-free turkey and I haven't had a problem. Also, have you checked your true oven temperature recently? I was having timing problems with food and found my oven was actually cooking at 10-15 degrees below the temperature setting.
I've been making this recipe since 2006 and it hasn't failed me yet. Sorry I can't think of other reasons why it didn't work for you.
I've been making this recipe since 2006 and it hasn't failed me yet. Sorry I can't think of other reasons why it didn't work for you.
iheartblueberries
December 4, 2019
So sweet of you to reply! Thanks! I did cook this bird in my host’s home, so the oven could be the issue. So many rave reviews and that shattering skin— I’ll definitely try again.
Marti
December 2, 2019
I made this recipe for Thanksgiving and it turned out perfect! My 20 lb. turkey was moist, flavorful, and had the most beautiful golden brown skin--my brother in law said it was so perfect looking that it could be used as a cover shot for Bon Appetit! I did take it out of its bag the night before, as suggested, and I think that step is essential to getting the golden crispy skin on the bird. Thank you Food 52--I will be making this turkey again next year. So glad to have found this recipe!!!
Bewytched
December 3, 2019
Mine was beautiful as well, but was done really quickly. I checked it at 3 1/2 hours and it was overdone. Still flavorful, but not as moist as I wanted. How long did you bake yours?
Marti
December 3, 2019
Mine 20 lb bird took about three hours. I used a digital probe thermometer (by Oneida) and set it to alert me when internal temperature reached 165°. I did not open the oven door once after reducing the oven temperature from 425° to 325°, just watched the progress on the outside mounted thermometer during cook time. Was really easy, and stress free. Once I pulled the turkey, we just covered it with foil and let it sit for about an hour before carving. It was really delicious and perfectly cooked.
I bought the thermometer at Bed, Bath and Beyond.
I bought the thermometer at Bed, Bath and Beyond.
Leith D.
December 3, 2019
I'm glad you liked it! I'll never make a turkey without dry brining it again.
frugal S.
December 23, 2019
Hi Marti
Could've just you how long your 20lb turkey took in the oven?
I am cooking one that size on Christmas day
thank you
Mae
Could've just you how long your 20lb turkey took in the oven?
I am cooking one that size on Christmas day
thank you
Mae
Leith D.
December 23, 2019
It should take between 2 3/4 hours and 3 hours, I'd check it around 2 1/2 hours with an instant-read thermometer. Merry Christmas!
freshwaterpotter
December 1, 2019
Have been making this for years. Best turkey ever. Every year I make the process a bit simpler and it just keeps getting better. No plastic bag, No herbs, no daily rubbing, no butter, no turning, no flipping, NO STRESS. After salting, I put the bird on a cookie sheet on a couple layers of paper towels and cover the whole thing with plastic wrap and leave it alone for a few days. The salting part takes the most time because you need to trim the excess skin around both ends of the bird, decide what to do with the neck and bag-o-bits, etc. Then on T-day, I just drop the bird on to a hot pan (put the pan into the oven beforehand - Judy's suggestion) and into the oven. Make sure the bird is dry (it might need a once over with a paper towel. That's it. This year I think I cooked it at the higher temp for about an hour rather than the half hour. I think 3:20 had passed by the time I came out of the shower and took the 18 lb bird out of the oven. The temp was higher than the ideal, but the bird ended up 100% perfect. I'd rather have the thing cooked, if you know what I mean. Raw joints are a bummer. I think I left the second 16-lb bird in for about 2:30 and it was perfect as well.
Leith D.
December 1, 2019
I'm glad it came it so well, mine was delicious too! It's great for people to read such positive feedback.
LizbitsK
November 29, 2019
I have dry-brined our turkey using this technique for the past 6 years...both at Thanksgiving and throughout the year. It's hands down our favorite way to prepare a turkey, whether for the oven or the smoker. It has never, ever failed me (even when I've had to skip a 3rd day, or forgot to leave it uncovered for the 8 hours!). We use the Simon and Garfunklel rub from Amazing Ribs the most often, with a little orange zest added for Thanksgiving. We also spatchcock the turkey, removing the backbone before brining- it cooks even faster and more evenly, the skin stays crisp all over. It's a winner every single time.
Leith D.
November 29, 2019
I agree, it makes the best turkey ever! I'm actually having my Thanksgiving today (relatives snowed in yesterday) and I'm just taking it out of the oven!
Anne
November 28, 2019
My turkey was coming along nicely, but the thigh and leg-not so much, as I have read about it happening to others. I had not intended to flip the turkey, but I did, which meant it had to go breast down. Carving time came - the breast was wonderful and so were the legs, but the thighs were very underdone. I don’t understand why it happened that way. Turned out everyone wanted white meat, so buying the Grand Champion Turkey at Wegmans worked out well. It has almost twice the white meat than most turkeys, and it wasn’t overly salty. I think I would try it again, starting out breast down and then flip half way through.
Leith D.
November 29, 2019
That's never happened to me. I don't flip it though, not sure if that matters. I'm glad everything worked out for your guests though.
Sauertea
November 28, 2019
So opted not to flip the bird this year. Put some butter mixed with sage and oregano under the skin on the breast and a few aromatics in the cavity.
Max S.
November 28, 2019
WAAAHHH I must’ve been multitasking too much or something, bc I just realized I used too much salt for my turkey! Instead of 1 tbsp./every 5 lbs., I used 1 tbsp./PER POUND😆! Will my turkey even be edible? I have some deli turkey in the freezer; I can just defrost it and heat it up in the gravy … Whaddaya think?
Leith D.
November 28, 2019
I'd wipe off extra salt now and don't add any extra salt when you cook it!
Max S.
November 28, 2019
Should I add back any of the aromatics after wiping it off? I was wondering about juicing a couple of oranges over it (after wiping it off), and stuffing the squeezed-out oranges into the cavity. I do that when I roast a whole chicken.
Jan
November 27, 2019
So, to be clear, do you also season the bird with salt before roasting? I get the bit about the aromatics (and I'm planning that). Our 16-pound turkey will be dry brined as per the recipe. Please advise! Thank you.
Leith D.
November 27, 2019
I put a little bit of season salt on the legs and some pepper. The buttered cheesecloth covers the breast. The turkey is salted enough IMHO. You can always add more but it's hard to take it off.
Lowetown
November 27, 2019
Hi- I wasn't able to start brining until Tuesday about 10am. Is there any problem with this or any special considerations? Also- I have a 12lb bird. About how long do you think it will take?
Thanks!!
Thanks!!
Leith D.
November 27, 2019
It will be fine, take it out of the bag tonight to let the skin dry out. At 12 lbs it should take 2 1/2 hours or so, but I'd start checking the thigh temperature at 2 hours. It needs to go to 160 and it will finish cooking as it rests.
Happy Thanksgiving!
Happy Thanksgiving!
Lisa G.
November 27, 2019
Hi, I think I put a bit too much salt. We also started brining Monday night vs Sunday night. Should I wash it out?
Leith D.
November 27, 2019
No, it should be OK! You could wipe off the turkey when you take it out of the bag tonight to dry out if you're concerned. Don't use any more salt on the bird when you cook it and it should be fine. Happy Thanksgiving!
iheartblueberries
November 27, 2019
Hello! I know we are all in our own Tday tizzies... but I’m a little concerned that I’m not seeing a whole lot of juices leaching from the bird at the bottom of the bag. I even freaked out and double checked that I used the proper amount of salt per bird (I did l). Normal??
Leith D.
November 27, 2019
That has happened to me and the turkey came out fine. I don't know why some turkeys have a lot a juice come out and others not so much. Happy Thanksgiving!
M.ciminella
November 27, 2019
Greetings!
I feel like a turkey! I only watched the video Portion and failed to see the actual recipe. I made the brine guessing the amounts. I think I may have used too much kosher salt. What shall I do?!!! Any help would save me!! ThNx
I feel like a turkey! I only watched the video Portion and failed to see the actual recipe. I made the brine guessing the amounts. I think I may have used too much kosher salt. What shall I do?!!! Any help would save me!! ThNx
Leith D.
November 27, 2019
Haha it should be OK! You could wipe off the turkey when you take it out of the bag tonight to dry out if you're concerned. Don't use any more salt on the bird when you cook it and it should be fine. The video is incorrect on the oven temp on the video, the temp drops down to 325, not 350 after 30 minutes. Happy Thanksgiving!
kerrimorra
November 27, 2019
Just dry brined my 15 pounder:
1 TBSP Kosher Salt
1 TBSP Marjoram (dried)
1/3 TBSP Parsley (dried)
1/3 TBSP Sage (dried)
1/3 TBSP Thyme (dried)
Should I have used more Salt?
When it’s time to roast — Do I pat dry and re-season along with adding in my aromatics, garlic, halved onion to the cavity?
I plan to soaked cheesecloth in butter and white wine before roasting — Any recommendations?
1 TBSP Kosher Salt
1 TBSP Marjoram (dried)
1/3 TBSP Parsley (dried)
1/3 TBSP Sage (dried)
1/3 TBSP Thyme (dried)
Should I have used more Salt?
When it’s time to roast — Do I pat dry and re-season along with adding in my aromatics, garlic, halved onion to the cavity?
I plan to soaked cheesecloth in butter and white wine before roasting — Any recommendations?
Leith D.
November 27, 2019
It depends on the size of your turkey. The recipe calls for 1TB for every 5 pounds. You could always add more this morning, even 24 hours will make a difference. Yes, wipe off any visible salt and then season. I add aromatics to the cavity too, it makes the juices for the gravy taste great. I use herbs, lemons, and an onion cut up. I use cheesecloth too! Only cover the breast, not the legs, and take it off in the last 1/2 hour of cooking to brown the skin on the breast to match the legs. Happy Thanksgiving!
Bewytched
November 26, 2019
Oh no! I did not know that Morton’s Kosher salt was 1.5 times saltier than Diamond salt. I followed amounts in recipe. Will my bird be too salty?
Leith D.
November 26, 2019
It should be OK, I've done that before too. Make sure to pat off any remaining salt when you take it out of the bag to dry overnight. You could open the bag now and try to wipe some of the salt off if you're really concerned.
Also, the amount of saltiness between the brands varies between websites, I checked and some of them said Morton's was 1.3 times saltier, which won't as much of a difference. Good luck and Happy Thanksgiving!
Also, the amount of saltiness between the brands varies between websites, I checked and some of them said Morton's was 1.3 times saltier, which won't as much of a difference. Good luck and Happy Thanksgiving!
Bewytched
November 27, 2019
Thank you. I will do that. Also, I started it 2 days ahead instead of 3 So maybe I am ok.
AE
November 25, 2019
In the video it's stated that the oven starts at 425 and then lowered to 350. In the text, it says lowered to 325. Could you let us know what's correct?
Kristen M.
November 25, 2019
Yes, the printed recipe is correct—I misspoke in the video (cringe). Luckily, a slightly higher temp won't hurt a nicely dry-brined Judy Bird—I've actually used Barbara Kafka's high-heat method on a Judy Bird (500 degrees F the whole time). The oven was dirty and started smoking but the turkey was excellent.
AE
November 26, 2019
Thank you. For the record, you do a superb job in the video. That's why I have the confidence to follow your guidance. If possible, I think the video folks might add a line that says 325, not 350, in case someone doesn't read the full recipe and only watches the video.
Another thought: I realize the site is about cooking but I think a video on navigating the bird so that everything stays clean/safe would be helpful. When managing a raw turkey, it's not easy to know what's best to do, when you're a novice. Thank you.
Another thought: I realize the site is about cooking but I think a video on navigating the bird so that everything stays clean/safe would be helpful. When managing a raw turkey, it's not easy to know what's best to do, when you're a novice. Thank you.
CaitlinP
November 25, 2019
Hi there - First timer over here for the Judy Bird. The recipe calls for Diamond kosher salt, but I only have Morton kosher salt on hand which I know is considered to be more salty than Diamond. Should I adjust the amount of salt at all? Cooking a 21 lb bird. Looking forward to trying this recipe! Thanks.
hardlikearmour
November 25, 2019
Yes. Morton's is roughly 1.5x as salty as Diamond, so use 1.5 teaspoons (0.5 tablespoons) Morton's per 5 lbs bird.
ring08
November 24, 2019
Hello - new member here! Is it ok to put onions, citrus and aromatics in the cavity when roasting after dry-brining? Also, on another subject... Where exactly would one place the thermometer with one of those thermometers that stay in the bird the whole time you're roasting. The thigh? Breast? Any "Thermometer placement for dummies" resources out there? Thank you!
Leith D.
November 24, 2019
1) Yes, I always put aromatics in the cavity. I use lemons, onions, and herbs.
2) Don't use the pop-up timer that comes with the turkey, it will be overcooked. You can buy a cheap instant-read thermometer at the store or on Amazon.
3) Where to put the thermometer: Here you go from Google: Insert the thermometer into the thickest part of the thigh
Slip your meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins and driving it into the thigh meat.
Hope this helps, Happy Thanksgiving!
2) Don't use the pop-up timer that comes with the turkey, it will be overcooked. You can buy a cheap instant-read thermometer at the store or on Amazon.
3) Where to put the thermometer: Here you go from Google: Insert the thermometer into the thickest part of the thigh
Slip your meat thermometer into the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins and driving it into the thigh meat.
Hope this helps, Happy Thanksgiving!
Anne
November 18, 2019
I am roasting an almost 22 lb turkey- how can I tweak the recipe. Maybe use 1 1/2 times the recipe?? I was happy to see the suggestion of using low-sodium stock-I am going to try it. Wegmans has Grand Champion Turkeys raised in a way that the larger percentage of the bird is white meat. I will do a smaller turkey the day before for more dark meat.
Leith D.
November 18, 2019
I think 1 1/2 times the recipe would be perfect for a 22 lb turkey. I always add lemon zest and herbs like sage and thyme to the salt.
Happy Thanksgiving!
Happy Thanksgiving!
Messi'sMom
November 11, 2019
I like to deep fry my turkey. It frees up my single oven and I big bird will cook in about an hour. I’ve never brined my bird and was wondering if anyone had tried this recipe with deep frying? It already comes out juicy and crispy all over, but thought that flavored salt might be an interesting addition. Or is there no point?
cosmiccook
November 11, 2019
Fried Turkey is very popular in N.O. Grocery stores sell "injectors" with cajun spices (similar to what's used in crawfish boils). I find the "cajun" spice ones terribly salty. I'd do a dry brine and light on the salt. Maybe do a test prior w just a dry-brined turkey thigh?
Leith D.
November 11, 2019
Sure! It will make the turkey more tender. Follow the directions above up to the part where you cook the turkey. Sounds delicious! Happy Thanksgiving.
dini18
November 11, 2019
I know you're talking about this dry brine in particular, but I want to get this in anyway, just in case: Under NO circumstances should you wet-brine and then deep fry a turkey or anything else. This might seem obvious to some, but if you haven't had a lot of deep-frying experience, you might give it a try. The excess water in the bird (even after it's drained) will cause a dangerous eruption. Having witnessed a person with grease burns over his torso from a deep fryer, I can tell you that the unpredictability of where hot oil goes, and how much of it, can be catastrophic. That person was lucky to have survived, and lived with the pain for the rest of his life. But -- if you try the dry-brine with your deep fryer, I hope you come back and share your results!
cosmiccook
November 11, 2019
yes thank you--I forgot to put that in--and that is exactly why I recommended the dry brine.
Messi'sMom
November 17, 2019
Thank you for this! It also reminded me that I should do the volume displacement test with my bird before I dry brine so as mot to have to dunk it in water right before frying it!
dini18
November 17, 2019
Well, yes, that does seem important lol. I haven't deep-fried a whole turkey, but I'm not sure that would have occurred to me til it was too late. Enjoy your feast!
iheartblueberries
November 7, 2019
Hello! I am intrigued about DRY BRINING A FROZEN BIRD—this is mentioned in the recipe preface, but not in the notes (unless I missed it?)
Please expand on how this is done. I’m in charge of Turkey this year and I couldn’t be more excited!!
Please expand on how this is done. I’m in charge of Turkey this year and I couldn’t be more excited!!
Leith D.
November 7, 2019
The bird will defrost as it brines, although make sure you give enough time before Thanksgiving for it to totally defrost, which will depend on the weight of the turkey and when you buy it. I'd use google for more detailed info like how long an xx pound bird takes to defrost. I've haven't used a frozen turkey since I started using this recipe in 2006 so I'm not an expert. Scroll down and you'll find comments from other people who have done it very successfully. Happy Thanksgiving!
Sauertea
November 15, 2019
Hi, apparently you can dry brine the frozen turkey. See the link to Food52 video, https://youtu.be/aIX385cPG04. Based on the video, you would just sprinkle the frozen bird with the dry brine and put it in the brining bag and place in the fridge to thaw over a couple of days. Who knew. The video is very informative and provided a lot of helpful information
Lori M.
November 6, 2019
We always stuff the bird. Can we use this method? If so, any recommendations for modifying the method?
Leith D.
November 6, 2019
You can stuff this turkey, but generally stuffing the turkey can be risky because the stuffing takes longer to get to a safe temperature (165 degrees) than the turkey does. That can leave you with either undercooked stuffing or overcooked turkey. Scroll down thrugh the comments and you'll find discussion from people who did workarounds etc. Happy Thanksgiving!
Tarah T.
November 15, 2019
Julia Childs recipe for deconstructed turkey takes into account the problem of the stuffing. Google for the recipe! It’s is great
Leith D.
November 15, 2019
Interesting recipe! You cut up the turkey first and roast part of the time on top of the stuffing. I like my turkey whole but it's becoming more common to cut it up so you can control the cooking time of the white and dark meat.
D
November 6, 2019
Can you use this dry brine method with a spatchcocked turkey
Sauertea
November 6, 2019
I think that would be possible. I have dry brined spatchcocked chickens. I don’t know if you would need to modify the timeline
Leith D.
November 6, 2019
Absolutely! If you scroll down through the comments you'll see comments from people who have successfully done it.
bittersweet
November 6, 2019
I was tempted to try dry brining last year and followed this recipe, except I only did it for 2 days instead of 3. The turkey tasted great, but my pan drippings were entirely too salty. Did this happen to anyone else?
Sauertea
November 6, 2019
Hi, I did not use the pan drippings from the Judy bird for gravy, based on some advice given in the following recipe for make ahead turkey gravy. I made turkey stock and roasted turkey wings. I used those pan drippings for gravy. If you want pan drippings, you might want to roasts a non brined wing to get you the desired drippings.
https://food52.com/recipes/7530-make-ahead-turkey-gravy
https://food52.com/recipes/7530-make-ahead-turkey-gravy
Leith D.
November 6, 2019
I add low-salt chicken broth to the turkey roasting pan and to the drippings and that takes care of the saltiness for me.
bittersweet
November 7, 2019
Thank you for your advice. That's what I did last year when I realized they were too salty. I had made turkey stock and saved the drippings from that. However, I missed the abundant and rich drippings from the actual bird. Will debate what to do this year. Have a happy holiday.
Leith D.
November 7, 2019
I like the tasty turkey drippings too! The low-salt chicken or turkey broth works for me. The way this turkey comes out has always outweighed the salty drippings for me, and now I've found a workaround so I don't have to compromise. Happy Thanksgiving!
Marla N.
November 10, 2019
I buy a package of turkey wings for gravy and hind quarters and a breast instead of a whole bird . I cook all of that off the day before . Cool down and slice . Make broth out of the wings and gravy too throw in bits and pieces off the cutting board so it’s “meaty “ . Add broth to the shingled sliced in pan and heat up with cover of foil on turkey day . Easier and you can buy as many hindquarters and breasts as you need so it al comes out perfectly cooked using the dry brine .
Jessica C.
November 15, 2019
If you make broth ahead of time with the giblets (not the liver, it gets bitter) and the neck, wing tips if you want to (we eat the wings!), make that completely unsalted and then use it to deglaze the turkey drippings. It's always been perfect for us that way.
I will say, sometimes I make two turkeys and a giant batch of broth just to have enough for both gravy and dressing, and I have no regrets ;) Doing another turkey of similar weight also lets me tweak the process and make note of the time it takes before the pressure of Thanksgiving Day.
I will say, sometimes I make two turkeys and a giant batch of broth just to have enough for both gravy and dressing, and I have no regrets ;) Doing another turkey of similar weight also lets me tweak the process and make note of the time it takes before the pressure of Thanksgiving Day.
Heidi S.
October 13, 2019
How can you wash and dry the inside of a frozen turkey?
dini18
October 13, 2019
This recipe is for a thawed bird, or a fresh (not frozen) one. So, you don't! Just wait til it thaws.
Sauertea
October 13, 2019
If you are using a frozen turkey you need to allow a coupe of additional days for thawing the turkey. There are various ways to thaw the turkey. You can just leave it in the fridge for a couple of days. The dry brine takes three days. Start the defrosting end of the prior week. Defrost time is tied to the size of the bird. As an alternative buy a fresh turkey and spare yourself the guesswork.
Sauertea
October 13, 2019
As an alternative to thawing in fridge you can also that by placing frozen bird in the package in a sink of tepid water. Defrost time is about 30 minutes per pound
dini18
October 13, 2019
I have also found that this method requires me to drain and replace the water every half hour or so, otherwise it's eventually in very cold water and not especially useful. But would you recommend a sink thaw with a very large bird? I'm wondering about safety beyond three or four hours.
Sauertea
October 13, 2019
I think if it is going to take more than 3 hours on the sink thaw, I would opt to do it in the fridge for a couple of days. I am a bit squeamish about leaving poultry out for an extended period of time
Denise S.
November 6, 2019
The FDA and poultry experts strongly urge people not to use tepid or warm water to thaw poultry. Use cold water and change it every thirty minutes. It does work, even though it is a lot of babysitting (or turkey sitting) for this big of bird.
cosmiccook
February 19, 2019
For a whole turkey breast (I boned) I'm using the brining portion and following Ludo Lefebvre https://www.ludolefebvre.com/recipes/glazed-turkey-breast-with-gravey/.
cosmiccook
February 19, 2019
It's brining away--I'm a little hesitant about the whole plastic thing--who knows what molecules are released--then again we're probably so inundated w plastic molecules already. I thought it was a little different recipe and we saw him on Mind of a Chef--he's amazing!
cosmiccook
February 22, 2019
Due to operator error (I didn't start cooking the breast till 6 pm) I wasn't able to complete all the steps. I will cut back on the salt amount (from the JUDY BIRD BRINE). I didn't chill the breast in ice water before the high temp roast. This is a BRILLIANT make-ahead recipe for Thanksgiving--complete up until Step #7 (unwrap plastic and foil) just the final roast is all you need to do. Next time we'll finish on the grill (it was raining). QUALITY meat is essential. My breast was not and I could taste the difference immediately. We loved the glaze! I used homemade turkey stock instead of chicken.
dini18
January 6, 2019
Any thoughts on adapting this method for fresh, bone-in turkey breast? I'm talking about whole, 5-6 pounds. Thanks for any input. Still seeking turkey perfection! Getting close. Not close enough.
Leith D.
January 6, 2019
Brine it the same way and cook it at 425 for 30 minutes then lower the temp to 325 and cook it for 60-70 minutes or until the internal temperature reaches 165 degrees. Good luck!
Martin
December 26, 2018
The first time I made this, it turned out really good. This year, I did the same with a 11 pound turkey. I started checking after 50 mins and I checked in various places on the leg, trying to avoid the bone, and it was at 179 Fahrenheit. I also checked the breast and it was at 190, so I figured it was cooked. Brought it to dinner and was so disappointed when I was cutting into the leg and it was red. What do I do? I will try again in a few day but I'm afraid if I leave it in longer, the breast will get dry, which is what I want to avoid at all costs. Please help guys!
Leith D.
December 26, 2018
Sometimes chicken and turkey meat can be red/pink because it's a young bird (and there are other reasons too), but it's still safe to eat if the temperature is over 165º. This has happened to me, don't worry! Here's an article on it: https://blog.thermoworks.com/chicken/bloody_chicken/
Martin
December 27, 2018
Wow, you don't know how much this alleviated my brain. I've been thinking of this since Monday! I read the article and am really happy you pointed me to it. Thanks a million! I'm starting again today, will come back to let you know how it went.
Martin
January 1, 2019
Tried it again, went really well. I think I'm still a bit nervous when it comes to pink meat, but I think it will grow on me. Thanks for the help Leith! Happy New Year!
Casey
September 16, 2019
You can try cooking the bird breast down for the first half of the cooking cycle.
My husband and I cooked our turkeys that way for years and the breast meat was moist and delicious as was the dark meat!!
My husband and I cooked our turkeys that way for years and the breast meat was moist and delicious as was the dark meat!!
mk
November 25, 2018
i've made this version of turkey for thanksgiving three years in a row. used to use a wet brine but the meat always felt soggy. this is perfect everytime. used a cheesecloth and it was the best turkey ever.
Leith D.
November 25, 2018
I agree it's the best way to roast a turkey out there. I use the cheesecloth method too...soak it in butter and white wine!
Leith D.
October 26, 2019
Soak cheesecloth in butter and white wine (or just butter). Drape it over the turkey and bake as directed in the recipe. I don't turn my turkey over, I keep it breast up. The cheesecloth keeps the turkey moist and you don't have to baste as often, or ever. I still baste it occasionally. I used flavored herb butter last year and it tasted great.
Patt
November 22, 2018
21 lb turkey. followed directions. After the 405 for 30 minutes and the hour warm up, this bird cooked in under TWO hours. My thermometers, tested all over were 165 or more. The pop up wasn't up so we stuck it in for a bit more anyway, white meat wonderful but the dark meat was salty. Any idea why?
Leith D.
November 23, 2018
Did you use convection maybe? It cooks really fast. Mine was done early too (on purpose to free up an oven), we wrapped it in foil and 2 towels. 2 hours later it was still hot and juicy.
Lisa G.
November 4, 2019
you wrap in kitchen towels? Also question on the cheese cloth, do you put it on at the beginning or after the first 30 mins of roasting?
Leith D.
November 4, 2019
We wrapped the finished turkey in towels because it was done and we wanted to keep it warm. One of my guests was very late and we wanted to wait for her and her family. I put the cheesecloth on at the beginning and don't turn the turkey. I've been making this for years and never have a problem, it's always juicy and delicious.
Bewytched
November 27, 2019
Wow! So....what time should I expect for a 20 pound turkey!?
2 hours vs 4 hours is quite a difference.
Glad to know about wrapping it in towels.
2 hours vs 4 hours is quite a difference.
Glad to know about wrapping it in towels.
Linda
November 21, 2018
I am following this recipe for this year’s turkey, although with a slightly shorter brining time since I didn’t get the bird until yesterday and started the brine last night. I have two questions related to the roasting part of the recipe: (1) with past turkeys I have usually put some aromatics like onions, apples, and fresh herbs inside the cavity before roasting- is there any reason why I shouldn’t do that with this recipe? The only one I can think of is the risk that the aromatics may fall out while flipping the bird over. Any thoughts? (2) I notice the recipe doesn’t mention trussing the turkey- do you recommend trussing?
Leith D.
November 22, 2018
I use the aromatics, usually lemons, herbs, celery, and onion halves myself, then truss the legs up. I don't remember anything falling out but if it did I'm sure I just stuffed it back in there. Happy Thanksgiving!
Linda
November 25, 2018
Thank you so much for your reply and for all the great info. Our turkey was amazing, so juicy and tender that my guests commented they didn't need to use their knives! The drippings also contributed to a delicious gravy. I was only able to do the dry brine for 36 hours, and our 20 lb. turkey was done in about 4 1/4 hours. Brushed the skin with duck fat (I can't do dairy) before putting it in the oven and it turned the most beautiful brown- gorgeous as well as delicious! I will be sticking with this method/recipe from now on. :)
Ally
November 21, 2018
Alright I've made this recipe for the past 4 years but this year I'm not hosting. My MIL is and we just got to her house today and I see the turkey still in the bag. The horror, 😂! So I've got it dry brining. She's planning an early dinner at 1pm so not a lot of time. My question, what's more important. Keep it brining in the bag until cooking tomorrow morning and skip drying it out or take it out of the bag and put in the fridge to dry out overnight? It'll have been salted for about 8 hours if I really it out to dry tonight.
Leith D.
November 21, 2018
Oh no, the horror, what to do! I think keeping it in the bag is more important, I'd pat it really dry and air dry it in the morning. Remember that it's going to take longer to cook because it won't have brined for very long. Good luck and Happy Thanksgiving!
cosmiccook
February 19, 2019
Rather late to the party--if a crispy skin is wanted, then air dry it the night before.
MiChal
November 21, 2018
I have a new convection oven. Should I cook the turkey at 425 degrees in a normal oven and switch to convection when I decrease the temperature to 325?
Leith D.
November 21, 2018
It doesn't really matter, you could do the whole thing on convection. Remember convection cooks about 30% faster than regular ovens so use your thermometer!
sgshrchef
November 21, 2018
Unfortunately just got the bird. Would you still put it in the bag for a while or just put the salt and spices on and put it in the fridge uncovered. It’s noon.
Leith D.
November 21, 2018
Put it in the bag for as long as you can then take it out either right before you go to bed or first thing in the morning, depending on when your dinner is. If you're eating late on Thanksgiving I'd take it out of the bag first thing in the morning. Good luck!
sgshrchef
November 21, 2018
Thanks. My thoughts as we’ll bin the bag. We’re not eating till around 6:30 tomorrow so I’ll take it out around 7:30 in the morning. Thank you for the response. Always live confirmation!! Have a great holiday.
Leith D.
November 21, 2018
You actually caught me as I was sitting down having coffee, I live in CA so it was earlier here. Happy Thanksgiving!
Dana
November 20, 2018
Hi, I am planning on using this method for a 7lb Turkey. Any guidelines on how long to roast after the first 30 min at 425? would the skin crisp as much since it will be cooked for a shorter time than a bigger turkey? Thank you!
Leith D.
November 20, 2018
I think about 1 1/2 hours but trust your thermometer. The skin should be fine.
s D.
November 20, 2018
I just want to say thank you for responding to questions! So many blogs have tons of questions and hardly any answers. I came here to learn about dry brine and every single question I had has already been answered. Very helpful! Thanks and Happy Thanksgiving ;)
Leith D.
November 20, 2018
Happy Thanksgiving to you too! BTW I'm just a regular Food52 member who happened to start answering the questions for this recipe a few years ago, and now I'm the turkey whisperer:)!
Sauertea
November 19, 2018
Hi, I am also doing a bone in breast of about 8 pounds. Should I truss it or leave it spatchcocked? How should I adjust cooking time in convection oven
Leith D.
November 19, 2018
If it's already spatchcocked then leave it that way. A convection oven will cook about 30% faster than a regular oven.
Susanna
November 19, 2018
My husband made this last year and it was the best turkey we've ever had. We will be making it again this year. We put the brined turkey in the refrigerator on Monday and then took it out of the bag on Wednesday night. He likes to tinker with recipes, but followed this one to the letter and it was amazing!
Burchie
November 18, 2018
I love this recipe and make it every year. I typically pick up my frozen bird on sat and start the bribe on Sunday. Yesterday, when I got my 20lb bird- it wasn’t frozen. I’m feeling nervous about waiting until Thursday. Would you get a new one and just start a day late?
Leith D.
November 19, 2018
I'm not sure I understand. A fresh bird works just as well or better. Start it now or on Monday and it will be perfect on Thursday.
Shannon T.
November 18, 2018
Won't the spice grinder make the Kosher salt too fine for this purpose - and too salty?
Leith D.
November 19, 2018
It seems to work just fine every year! It doesn't come out too salty, I promise.
TJL
November 18, 2018
I am planning on using a sous-vide for one of out two birds this year and that recipe calls for sugar along with the salt-- does anyone use sugar in their dry brine?
Leith D.
November 18, 2018
There are dry brine recipes out there with brown sugar in them but I've never added to this recipe. I'd be worried the skin might burn but who knows? My wet brine recipe had sugar in it and the turkey was fine. Love my sous-vide machine, that sounds delicious. Good luck!
808 S.
November 18, 2018
I'm a big fan of dry brining and found that cutting the backbone out (spatchcocking) and splaying the uncovered, flattened bird on a parchment lined pan in the fridge works really well for the curing period. Easily transfers to a grill with indirect heat at, say, 325. Cooks more evenly and quicker than a round bird with no turning. Super moist and flavorful. Looking forward to trying citrus zest in the mix this year.
Sauertea
November 18, 2018
Hi, I have a small turkey. 9ish pounds. Am going to be using convection oven. Judy Bird instructions have include 30 minutes at 425. I plan on a adjusting to 400 with my oven. Given small size of my turkey and quicker cooking time for a brined Bird, should I adjust the time for this first phase
Leith D.
November 18, 2018
No, I've done a small bird before and followed the same directions and it came out fine. A smaller turkey is, of course, going to be done much faster than 2 3/4 hours. Use instant-read thermometer and check the temperature frequently so it doesn't get overdone. Happy Thanksgiving!
Brittany A.
November 18, 2018
When do I remove the giblets if I start brining when frozen?
Leith D.
November 18, 2018
Good question! I'd get them out of there as soon as the turkey is defrosted enough to remove them, and maybe take the opportunity to salt the inside of the bird at that time.
Patt
November 16, 2018
your recipe is for a 12 lb bird. I have a 21 pounder. Your cooking time at 325 is 2 3/4 hours. How much longer do you think the 21 lb will take?
Leith D.
November 16, 2018
Doing the math, a 21 lb bird would take a little over 4 3/4 hours. Use a thermometer and start testing it around 4 and 1/2 hours.
Arianna W.
November 14, 2018
Is it possible to dry-brine for too long? Like if I need to start the process late on Saturday?
Leith D.
November 14, 2018
It won't hurt it to start on Saturday but I don't think you'll get any additional benefit from it either.
scott
November 12, 2018
Howdy, does the process add up to three days dry brining in the bag, Sunday through Tuesday, then chill the fourth night uncovered? Or, Start Monday before Thanksgiving, keep in bag for two nights and then pat dry and chill uncovered the final night, Wednesday? Thanks!
scott
November 12, 2018
Think I have the answer now, thanks to TJL's question, answered by Leith D. Thank you both. I've used this process, more or less, since 2014, and truly enjoy it. Otherwise, for over 25 years, we've used my wife's grandmother's process of prepping day of, pouring ginger ale all over the bird and immediately placing in a 500F oven for 15 minutes, reducing to about 325F and roasting at 20 min. per pound (stuffed), basting every 20 min. This has always been fine, never dry, but I so much more enjoy the the Russ Parsons / Judy Bird results.
Leith D.
November 12, 2018
You've got it!. I put it the bag Sunday-Wednesday and chill Wednesday night uncovered. Then put herb butter under the skin etc. Enjoy!
Sauertea
November 16, 2018
Hi, so Russ Parsons recommends brushing with melted butter. I was going to do a compound butter and give the bird a butter massage. Anything I need to consider if I do this versus basting with butter?
Macy F.
November 12, 2018
I am so over wet brining and am excited to try this one. Just to be clear, the salt is rubbed on the skin, not under the skin? Thanks.
Leith D.
November 12, 2018
The salt is sprinkled on the skin, not under. I haven't wet brined since this recipe was first published in the LA Times way back in 2006, it's the best.
Flavia
November 12, 2018
Can this recipe be used with just a bone in turkey breast? I have a smaller crowd and most like the white meat. Will the turkey be as moist if I cook it a day ahead? I am trying to have my oven free the day of for other things...
thanks,
thanks,
Leith D.
November 12, 2018
The recipe will work with a turkey breast, reduce the salt based on the weight. I wouldn't cook it the day before because I don't think it would be as moist but it's up to you. A dry brined turkey breast shouldn't take too long to cook.
lynx60489
November 11, 2018
This is my first time hosting Thanksgiving and I'm planning on making The Judy Bird! Are you supposed to remove the liquid that accumulates in the resealable bag as the turkey brines, or leave it inside? Thanks!
TJL
November 8, 2018
I have a question: Does 3 days include the 8 hours uncovered in the fridge? In other words should I plan for 3 days PLUS 8 hrs prep? Deciding whether to have my turkeys delivered on Sunday or Monday? Thanks for the help.
Leith D.
November 8, 2018
It's 3 days covered plus 8 hours uncovered. I start the dry brine on Sunday night and uncover the turkey on Wednesday night so the skin has plenty of time to dry out.
Patt
November 6, 2018
One more question! I tried spatch cocking once (Julia Child recipe) and it didn't turn out.
I think I would like to try it this year. In the Child recipe, she put the stuffing under the spatch cocked bird and the stuffing absorbs the drippings. I want to avoid another disaster but do you think this would work with the dry rub brining method?
I made my usual stuffing and it turned to soup. So I think it needs to be much dryer that usual if putting it under the spatch cocked bird.
I think I would like to try it this year. In the Child recipe, she put the stuffing under the spatch cocked bird and the stuffing absorbs the drippings. I want to avoid another disaster but do you think this would work with the dry rub brining method?
I made my usual stuffing and it turned to soup. So I think it needs to be much dryer that usual if putting it under the spatch cocked bird.
Leith D.
November 6, 2018
I've spatchcocked a turkey and dry brined it and it works wonderfully. It cooks even faster! I've never put the stuffing under the bird, it's an interesting idea. Honestly, I'd avoid it with this recipe because it might be too salty. The drippings are fine and you can always dilute them but I wouldn't risk the stuffing. I like the casserole method because you get crunchy edges! The Judy bird is the tastiest turkey you'll ever have, and there are other ways to get the turkey flavor into the stuffing, like adding drippings at the end.
Michael J.
November 14, 2018
I like to render some of the turkey fat and use it to saute the onions and celery. Then lay the turkey neck on top of the stuffing right before it goes into the oven. Love the crunchy edges.
Patt
November 6, 2018
Can I stuff the bird and do you know how that will affect the cooking time?
Just ordered lots of whole spices and a grinder and lots of herb plants from my garden are now inside. Can't wait to use them up.
Just ordered lots of whole spices and a grinder and lots of herb plants from my garden are now inside. Can't wait to use them up.
Leith D.
November 6, 2018
Scroll down and read the comments on this topic, there are a lot! This recipe isn't really made for stuffing the bird, and it's hard to get the temperature up to 165 degrees to make the stuffing safe to eat. I bake my stuffing in a casserole with fresh herbs etc. and add some turkey drippings after the bird has cooked to give it that "baked in the turkey" taste. The drippings from this turkey can be salty so taste them first and dilute with broth if necessary. Good luck!
lich
November 4, 2018
Could this Turkey be done in a Green Egg?
Leith D.
November 4, 2018
I'm sure it can, my husband has makes one on our Traeger smoker every year while I make one in the oven. I can't give you exact directions, but I'd look up how to cook a turkey on a Green Egg and then make sure to temp it as it cooks because a dry-brined turkey is going to cook faster than a regular bird no matter how you cook it. Good luck!
Shoda S.
December 20, 2017
Hello, can you advise if I can use this recipe for a frozen turkey that has been basted up to 8% with Turkey Broth, Soduim Phosphate, Sugar, Natural Flavoring?
Leith D.
December 20, 2017
That's a pre-brined turkey. However, if you look down in the comments there are several people who have used this recipe with a Butterball turkey(which uses a similar solution to the one you've listed) with success. I've never done it so I don't know personally. Good luck and Happy Holidays!
Martin
December 17, 2017
I've found turkey heaven! Thighs were not burned, turkey succulent and delicious. What did save me, though, is that I bought a meat thermometer. I had a 10.5 pound turkey and was expecting it to be done in 2 hours (12 mins per lb). It was done in 1 hour and 30 mins. I actually thought something was wrong as the thigh was measuring 185F and the breast 150, so I left it a bit longer (the thermometer didn't touch the bone). But I checked it again, like in 5 different places, and it showed 185F on the thigh and 165 on the breast. I figured I'd trust the thermometer and I'm glad I'm did. This, coupled with Food52's gravy, is a killer. Thank you for sharing what will surely now be a Christmas tradition.
Leith D.
December 17, 2017
It's amazing, isn't it? Having a meat thermometer is key, not just for this recipe! Merry Christmas!
Martin
December 10, 2017
Oh, and won't the tips of the turkey thigh be burned when the breast is facing up?
Martin
December 10, 2017
I have never tasted juicy turkey, but have always wanted to be able to make. Have tried making Jamie Oliver's turkey once, but it was too dry. I will try this recipe this year, but have to ask: Is it ok that it's in the refrigerator uncovered? Just thinking about bacteria.
Max S.
November 29, 2017
I have roasted approximately 60 turkeys in my life (twice a year, skipping the years I actually got to be a guest), and was very intrigued with this “recipe” bc it’s very similar to how I roast whole
chicken. Here’s what I did:
I combined fresh ground Himalayan salt with fresh ground black pepper, dried parsley flakes, dried marjoram, rubbed sage, garlic powder, onion powder, dried thyme, smoked paprika, and some dried ground orange peel. I didn’t measure (tbh, I don’t think 4 tablespoons of rub would’ve been enough for a 20-lb. turkey), nor did I want to deal with finding or grinding fresh herbs; I just mixed it all in a small container. Removed the giblets and neck and cooked them separately. Because we’d hosted approx 30 people in our home for a different event the weekend before Thanksgiving, we didn’t even have refrigerator space for the (20-lb.) raw turkey until Tuesday evening.
Rubbed this mix all over the inside and outside of the bird, also getting it under the breast skin and down onto the thighs. I then covered it all w plastic wrap.
Wednesday night, I removed the plastic wrap and returned it to the fridge.
Thursday morning after the pies were done, I rinsed this all off and out of the turkey. (I didn’t remember to not rinse.) After realizing I wasn’t supposed to rinse, I made MORE of the rub and reapplied it.
Roasted in preheated oven, beginning with a 30-minute roast with the oven set at 425°F breast-down. Then turned the bird over and turned the oven down to 325°F. After an hour, the skin was well-browned, so I tented it with foil. After another hour, we began checking the temperature. It was done so much faster than I expected!
We typically serve our Thanksgiving meal around 6 pm, so there was PLENTY of time for it to rest, to reheat the already-made sides and rolls, as WELL as to collect the pan drippings and make fresh gravy!
The turkey was a hit! White meat was succulent and juicy! The only issue I had was that the skin wasn’t as crispy as expected, most likely bc I rinsed it. Now I know better! What bothers me is that I never thought to try this with turkey! Here’s to the next one!
chicken. Here’s what I did:
I combined fresh ground Himalayan salt with fresh ground black pepper, dried parsley flakes, dried marjoram, rubbed sage, garlic powder, onion powder, dried thyme, smoked paprika, and some dried ground orange peel. I didn’t measure (tbh, I don’t think 4 tablespoons of rub would’ve been enough for a 20-lb. turkey), nor did I want to deal with finding or grinding fresh herbs; I just mixed it all in a small container. Removed the giblets and neck and cooked them separately. Because we’d hosted approx 30 people in our home for a different event the weekend before Thanksgiving, we didn’t even have refrigerator space for the (20-lb.) raw turkey until Tuesday evening.
Rubbed this mix all over the inside and outside of the bird, also getting it under the breast skin and down onto the thighs. I then covered it all w plastic wrap.
Wednesday night, I removed the plastic wrap and returned it to the fridge.
Thursday morning after the pies were done, I rinsed this all off and out of the turkey. (I didn’t remember to not rinse.) After realizing I wasn’t supposed to rinse, I made MORE of the rub and reapplied it.
Roasted in preheated oven, beginning with a 30-minute roast with the oven set at 425°F breast-down. Then turned the bird over and turned the oven down to 325°F. After an hour, the skin was well-browned, so I tented it with foil. After another hour, we began checking the temperature. It was done so much faster than I expected!
We typically serve our Thanksgiving meal around 6 pm, so there was PLENTY of time for it to rest, to reheat the already-made sides and rolls, as WELL as to collect the pan drippings and make fresh gravy!
The turkey was a hit! White meat was succulent and juicy! The only issue I had was that the skin wasn’t as crispy as expected, most likely bc I rinsed it. Now I know better! What bothers me is that I never thought to try this with turkey! Here’s to the next one!
Leith D.
November 29, 2017
Best turkey ever, isn't it? I've been making it since the recipe came out in the LA Times in 2006. Make herb butter and rub it under the skin on Wednesday night before the skin dries out...even better. If you use a butter-basted cheesecloth you don't need to flip the turkey. I've tried it both ways!
Lisa
November 22, 2018
Hi, I was planning to put the herb butter on just before baking tomorrow. Should I do it now? It’s 1am Wednesday night
Isabel
November 29, 2017
I've made this ROCK STAR recipe several years in a row. Winner every time! Everyone raved over how moist and flavorful it was.
Because my BIL wanted to stuff the bird with his mother's famous stuffing, I also put compound butter (rosemary and orange zest) under the skin to add more moisture as I worked to keep the bird from overcooking while waiting for the stuffing to come to temp.
Because my BIL wanted to stuff the bird with his mother's famous stuffing, I also put compound butter (rosemary and orange zest) under the skin to add more moisture as I worked to keep the bird from overcooking while waiting for the stuffing to come to temp.
tosacem
November 25, 2017
Our 18 pound turkey was done in just under 3 hours. Good to know for next year since this put a monkey wrench into the plan to start heating the sides when turkey was done. The plan was to eat at 5:00 having the bird done at 4, giving it an hour to rest while heating sides. We were an hour off so bird ended up resting first in oven with it off then out of oven covered in foil while I finished heating all the sides. I will be trying this recipe with a roasting chicken and will plan better for next year. Would sure like to hear about others outcomes!
Leith D.
November 25, 2017
Same here; I make it every year and it cooks fast! But it's always juicy, and the leftovers are awesome!
AshleyBlanchard
November 21, 2017
I made an error here! I only gave myself two days for the turkey to brine, will this still be sufficient?? Or should I change my plans?
Leith D.
November 21, 2017
It's fine, leave it uncovered on Wednesday night so the skin can dry out. Happy Thanksgiving!
Max S.
November 29, 2017
I had the same issue. See my post above detailing what I did. It was a hit!
Lynn B.
November 20, 2017
I bought a fresh turkey (18 lbs.) Friday night, I was going to start the dry brine today, Monday, and let it brine for three days. Will my bird be okay to eat come Thursday. I've read that if you buy a fresh bird you should cook it within two days or freeze it.
Leith D.
November 20, 2017
It's fine. I have started mine on Sunday night every year (I did it last night!) and it's never been a problem. Google's first answer "If you are not confident about the temperature of your refrigerator, cook or freeze the turkey within 4 days of the sell-by date." The sell-by date is usually Thanksgiving or later, and I'm sure your fridge is cold :) Happy Thanksgiving!
PamYoss
November 18, 2017
How do I adjust this recipe for a larger turkey? I have a 26-28 lb. Is there a calculation to increase the initial cook time and then estimate how long it will take to reach 165 degrees?
Leith D.
November 18, 2017
See below; Google says 12 minutes per pound for a dry-brined turkey. I'd check it 3/4 of the way through the cooking time to make sure it doesn't overcook. The thermometer should read 165. Happy Thanksgiving!
Wendie P.
November 16, 2017
Can anyone tell me how many minutes/pound for this recipe? I don't think I will be doing a bird as large as 12 - 16 pounds.
Leith D.
November 16, 2017
I Googled it; it came up with 12 minutes per pound. Use a thermometer to make sure it's done but not overdone (165 degrees).
ziba
November 9, 2017
Does this recipe allow for stuffing the turkey?
Leith D.
November 9, 2017
If you scroll down there's a discussion on this! Here's my best answer...IMHO you can, but this turkey cooks faster than you might be used to and your stuffing might not reach 165 degrees on the inside, which would make it unsafe to eat because the stuffing touches the raw bird. I like the taste of the stuffing cooked in in the bird, so I add some turkey drippings to the the stuffing just before it's done. If you scroll down someone comments that they microwave their stuffing prior to putting it in the bird. I've never done it. My family likes the crispy edges from a stuffing/dressing casserole and I'm too worried about the temp. Plus it might be too salty, idk.
ziba
November 11, 2017
Great thanks! I'm about to stick it in the oven! I have a 23 lb. turkey . Will it take about an hour longer to cook?
Leith D.
November 11, 2017
I'd guess 1 to 1 1/2 hours longer, which would make total cooking time around 4 to 4/12 hours. It depends on your oven, and if you're using convection or not. Use a good thermometer. Good luck!
ziba
November 12, 2017
It was delicious! My first ever turkey! The temperature did plateau for a good 2-3 hours, but I eventually just took it out anyway.
Suzana
October 26, 2017
Thanks Leith. So you spatchcok just before you put in the ove with this recipe? One more thing, would you share your recipe for the gravy? I read your comment below that you make it beforehand. Thank you
Leith D.
October 26, 2017
Yes, you spatchcock the turkey before the oven. You could do it before you brine it if you wanted to. As far as the gravy recipe goes, I'll need to look that up and post it; I haven't used it since last year!
Leith D.
November 2, 2018
Hi I was reading through these comments now that it’s almost turkey time again and noticed I never posted the gravy recipe. Sorry! I used one very similar to the one Food52 just posted on 11/2 for make ahead gravy but I roasted my turkey wings. Good luck!
Suzana
October 25, 2017
Hi Leith, you mentioned you I spatchcock the turkey? You do it for this recipe? Can you let me know how it works and the advantages? Thanks
Leith D.
October 25, 2017
It's turkey time! Yes, you can spatchcock the turkey. The advantages are faster cooking time and more exposed skin for even browning. To spatchcock a chicken or turkey, remove the backbone by using a sharp knife to carefully cut down both sides of the back, then flatten out the bird by pressing down hard on the breastbone. Use the back for broth. There are videos that show you exactly how to spatchcock that might be helpful for you. Good luck!
Chantal M.
November 27, 2016
Could this be used for chicken as well?
freshwaterpotter
November 27, 2016
This was indeed originally a method for chicken, made popular by Judy Rodgers of the Zuni Cafe and published in her cookbook, the Zuni Cafe Cookbook.
Leith D.
November 27, 2016
Absolutely, but I don't leave it for quite as many days! Usually 1 night in a bag, one day in the fridge to dry the skin and cook it that night. You could do it for several days if you wanted, as long as the expiration date of the chicken is OK.
Beckey
November 25, 2016
I used this recipe to make my very first turkey -- a 16 pounder -- for my first hosted Thanksgiving dinner. And it was a complete hit, producing an incredibly tender, juicy turkey that actually looked beautiful as well. I did the initial rub on Tuesday night with a mixture of kosher & regular salt, plus a generous helping of Herbs d'Provence and a dash of cardamom. Wrapped it tightly in a garbage bag. Flipped it around and massaged it a couple of times on Wednesday. Removed it from the bag around 8am Thursday. Stuffed it with a mixture of roughly chopped celery stalks, shallots, lemon rind and apple cores (left over from my pies.) Rubbed some melted butter around on it with my hands because I realized I didn't have a basting brush.. And began cooking at 2:30p. Turned it over at 30 minutes and gave the breast another slosh of butter, and didn't open the oven again. It was perfectly done 2 hours and 40 minutes later. I forgot to leave it at room temperature for an hour, so it only had about 20 minutes, but that didn't seem to hurt things too much. Thanks for the recipe and all the helpful comments from readers!
Leith D.
November 25, 2016
It sounds delicious...using the apple cores is an inspired idea! Happy it worked so well for you.
Patt
November 6, 2018
I think I have read that garbage bags are not food safe. I have been wet brining for years and using garbage bags until last year when I bought a brining bag.
Beckey
November 20, 2018
Thanks for the advice. This year, for drybrined bird #3, I finally found some of those 2.5 gallon storage bags. The bag fits my turkey perfectly and has a nice seal.
Elizabeth G.
November 25, 2016
Thanks for this recipe!! Its the best turkey I have ever made. It was a 20lb butterball and I followed the instructions started on Sunday night used the bay leaves and thyme and kosher salt & used an oven bag as I reviewed the comments I noticed it said not to use a pre brined turkey like the butterball. I googled it too, so on Wednesday when I turned the turkey I scraped off the salt and replaced with only herb mixture and Thursday I let it sit for an hour outside fridge put in the oven at 2:45, turned it after 30mins and it was done at 5:45 and I also had a ham in the oven too. Very juicy and crispy on the outside. I will definatelly repeat next year!!
Elizabeth G.
November 25, 2016
Thanks for this recipe!! Its the best turkey I have ever made. It was a 20lb butterball and I followed the instructions started on Sunday night used the bay leaves and thyme and kosher salt & used an oven bag as I reviewed the comments I noticed it said not to use a pre brined turkey like the butterball. I googled it too, so on Wednesday when I turned the turkey I scraped off the salt and replaced with only herb mixture and Thursday I let it sit for an hour outside fridge put in the oven at 2:45, turned it after 30mins and it was done at 5:45 and I also had a ham in the oven too. Very juicy and crispy on the outside. I will definatelly repeat next year!!
LisaAnn
November 25, 2016
Once again, amazing turkey.I finally went full tilt and roasted without a bag, which I'd done for several years, and the bird was the Word!
Malena
November 24, 2016
I used this method for the first time this week. I was a little worried because 1) I started the process with a frozen Butterball, and 2) I only had fine table salt on hand. I seasoned the bird, a 12 pounder, with 2 tbsp of fine table salt and about 1 tsp each of paprika, cumin, dried oregano, and maybe half a tsp each of black pepper and garlic powder. Started the process on Sunday night. I used a Ziploc XL storage bag and it's way too big for a 12-pound turkey, but it worked and it did not leak. I did place the bag with the turkey on a half-sheet pan to catch any drips. Last night (wednesday) I took the turkey out of the bag, dried it with paper towels, and let it air dry in the fridge until I took it out today.
Preheated at 425. Rubbed with room temp butter over and under the skin with a little more of the seasonings mixed in. 20 mins @ 425, then lowered to 325. It was done in 2 hours total. It really was a delicious turkey. Even when I used table salt, and then salted butter, AND it was a frozen Butterball, it was not too salty at all. Even the pan juices were not too salty to use for gravy. And believe me you guys, my family and I don't enjoy food that is overly salty. The seasonings were not super noticeable in the meat, but they did flavor the pan juices really well for the gravy.
So, super long story short, I will never do a wet brine again. This method is easier and the results are comparable to any wet-brine I've done previously. Moist, succulent and well-seasoned white meat is all I need (don't care for the dark meat very much, and I'm indifferent to the crispiness/color of the skin) and the dry brine more than delivered. Thank you very much for this recipe.
Preheated at 425. Rubbed with room temp butter over and under the skin with a little more of the seasonings mixed in. 20 mins @ 425, then lowered to 325. It was done in 2 hours total. It really was a delicious turkey. Even when I used table salt, and then salted butter, AND it was a frozen Butterball, it was not too salty at all. Even the pan juices were not too salty to use for gravy. And believe me you guys, my family and I don't enjoy food that is overly salty. The seasonings were not super noticeable in the meat, but they did flavor the pan juices really well for the gravy.
So, super long story short, I will never do a wet brine again. This method is easier and the results are comparable to any wet-brine I've done previously. Moist, succulent and well-seasoned white meat is all I need (don't care for the dark meat very much, and I'm indifferent to the crispiness/color of the skin) and the dry brine more than delivered. Thank you very much for this recipe.
Malena
November 24, 2016
Thank you and Happy Thanksgiving to you as well! I should also thank you for all your advice in previous comments. It's been really helpful :)
By the way, I should clarify that, even though I'm not crazy about the dark meat or the skin, my family says both were excellent. The skin was a beautiful golden brown and very crispy. I did not baste the turkey at any point while it cooked, it wasn't needed. Really, air-drying the turkey in the fridge overnight is key, especially for anyone who likes to show off a beautifully golden brown turkey.
By the way, I should clarify that, even though I'm not crazy about the dark meat or the skin, my family says both were excellent. The skin was a beautiful golden brown and very crispy. I did not baste the turkey at any point while it cooked, it wasn't needed. Really, air-drying the turkey in the fridge overnight is key, especially for anyone who likes to show off a beautifully golden brown turkey.
freshwaterpotter
November 24, 2016
I've done this recipe for years after converting from wet-brining. I will never go back! I'm wondering why we are supposed to start the bird breast down. In the Zuni Cafe cookbook, has us start the chicken breast up, then flip twice. For the chicken it's breast up for 1/2 hour, flip for 15 minutes and then flip again to crisp the breast skin for 5-15 minutes (or something like that). Why wouldn't we something similar with the turkey? I feel like this is the most significant departure from Judy Rodgers original technique.
Leith D.
November 24, 2016
I don't flip the bird at all...I spatchcock it and it takes under 90 minutes to cook! I used to, and dropped it on the floor once! Never again. Happy Thanksgiving!
freshwaterpotter
November 25, 2016
Actually another major difference between this and the Zuni cafe chicken method is that in the book she has you start the pan hot. When you put the bird in the pan it sizzles. I did this and flipped the bird twice as in the original. Not sure if it's better or worse than doing it the other way but it worked great.
Jennifer
November 23, 2016
I'm ready to take my turkey out of the bag to dry overnight but there is a lot of bloody juice in the bag. The recipe says it shouldn't be wet. Should I give it more time in the bag to reabsorb this juice or just pat it dry and go forward?
Ally
November 23, 2016
My husband and I just took ours out and had the same conversation. We are letting it air out to get as much moisture out so the skin will crisp up. We followed this recipe last year as well and had the same thing happen. I wouldn't worry too much, just take it out and let the fridge do it's magic.
Leith D.
November 24, 2016
The juices are totally normal. Just take it out, pat it dry and let it rest overnight. I just took mine out of the bag myself! Happy Thanksgiving!
Jo H.
November 23, 2016
I just received my turkey last night, planning to brine this morning over night and start cooking in the late morning tomorrow. Is that going to be enough time for the moisture to absorb and release OR should I do a wet brine if I only have a little over 24 hours?
Leith D.
November 23, 2016
You'll be fine, just get it started. Take the turkey out early Thanksgiving morning to let the skin dry out a little. Happy Thanksgiving!
kbrown910
November 22, 2016
I couldn't locate my turkey bags so I covered in plastic wrap in the roasting pan, is that ok? Also, I'm roasting two 11 lb. turkeys side by side, will this affect the total roasting time? Thanks!
Leith D.
November 22, 2016
That should be OK, or you could use a plastic trash bag. Two turkeys will take longer to cook than a single turkey, but they will still cook faster than a regular turkey using this recipe.
SeattleMom
November 21, 2016
I added rosemary and lemon zest to the kosher salt and then put it in the spice grinder as per the directions, but it turned the salt into a powder. Is that going to be alright?
Erica M.
November 21, 2016
This recipe looks delicious! Unfortunately, the bird I bought from the store has already been pre brined. Is it OK to do a dry brine on a bird that has already received a wet brine?
Leith D.
November 21, 2016
No, it's already absorbed salt and liquid so you're ready to go. Maybe do it for the next holiday!
Susan
November 21, 2016
On the stuffing issue, since the bird needs to rest for 30 minutes before carving, couldn't I scoop the stuffing out of the bird when it comes out, put it into a casserole dish, and pop it into the oven to make sure it reaches 165?
Leith D.
November 21, 2016
I guess you could, as long as the final temperature goes over 165 degrees to get rid of any raw turkey bacteria. I cook it in a casserole, then our some of the drippings on top to simulate the "cooked in the turkey taste".
Elizabeth
November 21, 2016
Just realized I used fine sea salt rather than kosher salt last night when I started the dry brining process. Is that a problem? Will it be too salty? Thanks so much for your help! This is my first turkey (kind of nervous)!
Leith D.
November 21, 2016
From what I understand, kosher salt has bigger grains and will work its way into the turkey better than fine salt. Also, Google just told me that regular salt is twice as salty as kosher salt. If it were me (IMHO) I'd rinse it off and start over with kosher. Sorry, but it's not too late or anything :)
rachel
November 21, 2016
My family decided to purchase a smaller turkey this year -- we only have an 8 lb. one. This recipe says 12-16, is there some reason I wouldn't be able to do it with a smaller turkey? Any ideas on adjusting time for the brine or cooking duration?
Leith D.
November 21, 2016
All you need to adjust is the amount of salt...I'd use 1 1/2 TB plus whatever herbs, zest etc you'd like. The cooking time will be short, so watch the temperature.
Larissa F.
November 20, 2016
I bought my turkey on Thursday and it was defrosted already... is it a problem? Should i buy a new one today (sunday)? Ive read i shoud use the turkey 2 to 3 days after its thawed...
Leith D.
November 20, 2016
I"m not sure...I see the fresh turkeys at the store available a week early so it might be OK. Is there a sell-by date on it? If not I'd call the store where you bought it and talk to the meat department. They'd know when they got it in and how long it's good for. Good luck
Anita O.
November 19, 2016
This will be my first dry-brined turkey. Will it be okay to put a softened herb butter under the skin on the breast? Also, in the discussion about baking stuffing in the bird someone mentioned microwaving the stuffing and then putting it in a food safe bag or cheesecloth. I have a bag that you use to store lettuce in the frig. It is cloth. Is that what you are talking about. I don't know where to get cheesecloth. And last, I take it that convection roasting is not the way to go with this method. Is that correct?
Leith D.
November 20, 2016
Yes, It's OK to put herb butter under the skin, I do it every year. I haven't tried putting the stuffing in a bag, but my local grocery stores sell cheesecloth. I don't know about the lettuce bag but if it's cloth it should work. I've used both my convection and regular ovens when cooking this turkey, just remember that the convection oven will cook the turkey even faster so make sure to temp it early. Good luck.
Lowetown
November 22, 2016
For this method, would you put the herb butter in just before you cook, or three days before when you start the brining process? Also, if I do choose to baste with melted butter, should I do it once, or throughout the roasting process?
Leith D.
November 22, 2016
Put the butter in just before you cook it. You can baste it as you go along, but the oven loses heat every time. I soak a cheesecloth in butter, herbs and lemon juice and zest and drape it over the bird. The turkey stays moist and the skin gets really browned. Good luck!
M
November 18, 2016
Just to clarify if we're using a frozen turkey: Is the 3-day brine period part of the defrost period? Does it make a difference if I let it defrost first before brining?
Leith D.
November 18, 2016
You can do this on a frozen turkey, it's part of the defrost process. It'll be OK!!
zoeycooks
November 17, 2016
what is the procedure for a bone in breast? How much salt and for how long?
frank
November 17, 2016
take it back to the store and get a bird with some dark meat on it! :-) I would say the same ratio of salt for the same amount of time.
zoeycooks
November 17, 2016
i'm the only one out of 10 that eats the dark meat - so bummed so its either boneless or bone in breast for us. Im so easy going. NOT.
Leith D.
November 17, 2016
Same procedure but less salt....it goes by weight. This is for a 12-16 lb turkey, so if you have a 6 lb breast, cut the quantity in half. You could always buy yourself a drumstick or two :)
zoeycooks
November 17, 2016
i'm a thigh girl!!!!
think the three day time frame is still the same for a 6 lb breast or should it be less?
think the three day time frame is still the same for a 6 lb breast or should it be less?
Leith D.
November 18, 2016
Hypothetically, I'd do a 6lb breast and 2 thighs for 3 days, if I were doing it that way:)
frank
November 18, 2016
yup. The thigh and the little nugget or "oyster" under the thigh next to the back bone! Best parts.
Lowetown
November 17, 2016
To add on to my question below, could I alternative start brining Sunday night and take it out Wednesday night to chill uncovered overnight and until ready to cook? Would 12+ hours be too long to leave uncovered in the fridge?
Kristen M.
November 17, 2016
Either would be just fine, but taking out to chill Wednesday night would give you extra crispy skin!
Leith D.
November 17, 2016
That's exactly what I do...start Sunday, then uncover Wednesday night so the skin can dry out. I live in LA and I've been making my turkeys this way since the recipe first appeared in the LA Times.
Lowetown
November 17, 2016
Sorry if this has been asked before, but I if I put the bird in to start brining Sunday night, would it be too salty if I take it out Thursday morning to chill uncovered? Or should I wait to start brining until Monday morning?
Leith D.
November 18, 2016
No that's fine. It won't be too salty, I promise. I'd take it out Wednesday night to chill uncovered.
Samuel L.
November 17, 2016
Can I still stuff the bird like I usually would?
Leith D.
November 17, 2016
You can, but I'd use less salt. Also, this turkey cooks faster than you might be used to and your stuffing might not reach 165 degrees on the inside, which would make it unsafe to eat. Scroll down...there's a comment about microwaving your stuffing prior to putting it in the bird. I've never done it. My family likes the crispy edges from a stuffing/dressing casserole.
vrinda
November 15, 2016
'I've just found this dry brine recipe
sounds great and easy
1. do I have to defrost a frozen turkey first ? If so how many days for a 15lb
and that would mean it would be the fridge for 5 days ?
Is that safe ?
sounds great and easy
1. do I have to defrost a frozen turkey first ? If so how many days for a 15lb
and that would mean it would be the fridge for 5 days ?
Is that safe ?
Ashley L.
November 10, 2016
Not sure if this post is still being monitored... but we're wondering about using the turkeys that are already injected with saltwater (where we live it's hard to find any without this). Do you think it would be too salty then, or okay to follow the same recipe? We've used Alton Brown's successfully in the past without issue, but are excited to try this new approach. :)
frank
November 10, 2016
yes . You can use frozen grocery store turkeys and they come out good. You can even apply the salt while it is still frozen! I've done Alton's too. It may work a little better, hard to say, but it's a lot more work. Actually it is the fridge space that is the difficulty for me.
Ashley L.
November 10, 2016
Awesome, thank you :) My parent's are making the turkey so the space issue will be their problem, ha!
frank
November 10, 2016
Sure! I used to use Alton's recipe and then take it to my favorite BBQ joint and have them smoke it. The owner would always say "Frank we love your turkeys! They smell so good and just light up the smoker!"
Deena B.
November 9, 2016
Keshia - You can use any roasting pan like this https://www.amazon.com/Granite-0509-2-18-Inch-Covered-Roaster/dp/B000050AVC/ref=sr_1_2/160-0017385-6354000?ie=UTF8&qid=1478722236&sr=8-2&keywords=large+roasting+pan+with+lid . You don't need one of those electric roasters to emasculate the turkey.;-)
Keshia A.
November 9, 2016
Will the turkey still cook well in a regular oven instead of a roaster pan? This Thanksgiving if I do the turkey I want it to taste emasculate for my first turkey and this recipe sounds like its been a good hit for other people and I would really like to try this. But if it will have a different taste in regular oven than a roaster pan I'll have my husband get one but if it isn't necessary than I'll use my oven
frank
November 9, 2016
I just use the broiler pan that came with my oven. Or a foil pan from WM works.
And the poor Tom is already dead. I don't think you can emasculate him any further! :-)
And the poor Tom is already dead. I don't think you can emasculate him any further! :-)
Leith D.
November 5, 2016
Not really because of the salt. Also, the experts say it's not safe to stuff the bird because the stuffing touches the raw meat and it never gets hot enough (165 degrees) to kill any bacteria. I put celery, onions, herbs and lemons in the cavity to flavor the bird and the drippings.
bunmartin
November 5, 2016
Is it possible to stuff with dressing at all???? I've always liked some stuffing in the bird--??
Brenda S.
November 9, 2016
We're 'stuffing in the bird' people, too. To address food safety concerns, I use Alton Brown's technique. The stuffing mixture is heated in the microwave on high for 6 minutes to get a head start, then spooned into a cotton food-safe bag and stuffed in the cavity right before it goes into the oven. Work FAST! I form a 'bag' with layers of cheesecloth, which makes de-stuffing pretty easy. Because you've salted the cavity, you can quickly rinse being careful not to wash the skin and pat dry with paper towels. Good luck!
Brenda S.
November 9, 2016
Forgot to mention that the stuffing done this way easily reaches the magic 165 degree mark.
JenniferinTO
October 7, 2016
I typically put aromatics in the pan and in the cavity to flavour pan juices and turkey ( onion, celery carrot in pan and shallots and an orange half in cavity ) /should I do this ? Or will it create too much moisture in the bird and prevent crisping ? I expect it doesn't matter, but if you have a suggestion please reply
Jeff P.
October 30, 2016
Hi Jennifer, I've heard that filling the cavity with stuff can cause some food safety issues, in that the interior of the bird may not come up to a safe temperature. I'd suggest using herbs and "light" aromatics, but not anything with real heft or weight to it.
-Jeff
-Jeff
Leith D.
November 12, 2016
It's OK as long as you the cavity isn't too full. An few celery stalks, an onion and some herbs are fine.
SDCook
December 29, 2015
Just came across this...after deep frying a bird for thanksgiving and smoking on (Pit Barrel Cooker) for Christmas. Has any one tried this using these two methods? Seems like it would definitely work for the Pit Barrel cooker since I did something very similar. Not sure on a deep-fried turkey...but thinking it might
Leith D.
December 29, 2015
My husband smokes one every year and it's still juicy and tender. I've never tried deep frying!
Molly
December 3, 2015
Hands down the best turkey I've ever cooked. My 15 lb. bird was done in 2 1/2 hours, and I actually should've been checking even before that because it was over 165 by that time! The white meat was perfectly seasoned (and there were no leftovers). I think I didn't get enough of the brine on the dark meat, maybe because the bird was frozen to start and difficult to maneuver on its side. Definitely using this again next year - thank you for a great recipe!
Yvonne R.
November 28, 2015
I have been using the Judy Bird dry brining recipe for 3 years and it has never let me down. I wet brined my turkey for years and it was a ton of hassle and the results were nowhere near as tender, tasty and juicy as the Judy Bird. I cook my Judy Bird in an 18 quart roaster oven and I could not ask for a more amazing turkey. This dry brine recipe makes it worth it to purchase an expensive free range, fresh turkey. I will never go back to wet brining. If you want to turn your turkey from meh to WAHOO, use this recipe. I haven't found any other easy turkey technique that can do a $41 turkey justice.
Ally
November 26, 2015
First time I have tried dry brining and it was the best turkey I have ever made. I added paprika, cumin, and lemon zest to the kosher salt. I will never name it any other way. Thank you for all the suggestions and comments!
miki
November 26, 2015
This is fantastic. I just followed this recipe exactly with a 15 lb fresh organic turkey. I used 3T of K salt as specified with no other seasonings as I wanted to assess this dry brine method. The turkey was perfectly done in the time directed. It was the best looking turkey I've ever produced. The skin was crispy and the meat (white and dark) was juicy. The only caveat is, as with other brine options, I find the pan drippings to be too salty for use in my gravy. I'm used to this so I made some chicken stock last week to compensate.
This really is fantastic!
This really is fantastic!
Patrick M.
November 26, 2015
I'm cooking a 12 1/2 lb turkey. How many mins per lb should I be going for?
Kristen M.
November 26, 2015
I'd start checking no later than an hour and a half to get a sense of how far it has to go—dry-brined birds are quick to cook, but the exact time will depend on a variety of factors (like the shape of the bird, your oven, how cold it was when it went in). When in doubt, start early—tented under foil, it will stay warm for quite some time as it rests.
kari
November 26, 2015
Bout to dive into the cooking process and I'm a little nervous! Should I be basting every 20 minutes or just let it ride the heat wave? Thanks!
Deena B.
November 26, 2015
If I use a mix of melted butter and bacon grease, would that make it too salty?
Kristen M.
November 26, 2015
I'd use unsalted butter if you have it, but either way it should be delicious—it's such a thin coat relative to the rest of the meat (unless there are people stealing the skin, and if so that's their problem).
Laura
November 26, 2015
Hi - I am cooking a 22 lb bird this way today, and the estimated times in the comments here are very different than the 13 minutes per lb on the hotline. Afraid of putting this in way too soon!
Kristen M.
November 26, 2015
It always cooks faster than the average turkey, but there's no harm in starting early—tented with foil, it will stay hot for a long time (the bigger it is, the better it holds heat). And I think turkey tastes better when it's just warm, not piping hot, anyway.
Laura
November 26, 2015
I just pulled it out after 3 3/4 hours. Could have 30 minutes earlier I am sure! Looks perfect!
Neel N.
November 25, 2015
So are we not supposed to rinse the bird after the dry brine? Also, are we to avoid seasoning the turkey with salt before putting it in the oven?
Kristen M.
November 25, 2015
That's right—no rinsing, and no seasoning before going in! It should be nicely seasoned just as it is.
TJL
November 24, 2015
Since we are traveling for Thanksgiving this year I will only have 24 hrs before I need to start cooking the turkey. Is it possible to use this method in less than three days?
Leith D.
November 25, 2015
I'd skip part of the air drying step and leave the salt on for a little longer.
AlexEats
November 25, 2015
If we started it last night like you did then when do you think would be a proper time to start the air drying?
TJL
November 26, 2015
I really started today around 2pm. The turkeys are bagged in the fridge. I plan on taking them out of the bag at about 10 am and leaving them uncovered in the fridge from 10-1p. I will let sit out of fridge from 1-2pm. I know its not great but best we could do given our travels. If all the salt has not yet been absorbed by the turkey, I will, most likely, wipe some of it off with a dry paper towel - then I always baste with butter.
Kristen M.
November 26, 2015
AlexEats, if you haven't started air-drying yet, I'd just start in the morning!
swrk
November 24, 2015
Has anyone tried this with a stuffed bird? Any recommended adjustments? I've got a 16.5 pounder.
Kristen M.
November 24, 2015
I haven't tried it, but it should just cook a bit more slowly. Note that the stuffing should reach 165 degrees F, too, which will mean the turkey's temperature will be higher (but it will be somewhat protected from overcooking by the brining). I would undersalt the stuffing a little.
soupcon
November 23, 2015
If you cut the tendons at the ends of the drumsticks (assuming it is not already done) before roasting by using a very sharp knife to cut around the bone and through the skin and tendons will ensure edible drumsticks. Most drumsticks I find on roasted birds like turkeys are too dry, even after dry brining unless the tendons have been severed.
Jean
November 23, 2015
I have noticed some recipes recommend rinsing the bird after brining and other recipes recommend simply patting the bird down with a paper cloth. Does anyone have any insight as to what is best? Thank you
NYNCtg
November 23, 2015
I forgot to get bags. Is there a reason it would not work in a glass pan covered with plastic wrap?
Leith D.
November 23, 2015
Use a kitchen trash bag (non-smelly variety). A friend of mine put hers in a lavendar smelling bag and had to get another turkey.
Kristen M.
November 24, 2015
I've also done it in a few layers of plastic wrap, and in a oven roasting bag, but those tend to leak a little.
NYNCtg
November 26, 2015
Thanks, I had a large heavy bag from the farmers market that I used. Leith, I am laughing at the idea of a febreezed turkey. Sorry for your friend.
Burchie
November 23, 2015
need some advice. I have followed the recipe exactly for the past 2 thanksgivings and had a wonderful, perfect bird. Because of oven issues, we have to cook the turkey on a grill this year. Would you suggest changes in the flipping portion since the heat source will be exclusively from below? has anyone done this recipe on a grill before?
Kristen M.
November 24, 2015
I haven't grilled it myself (too cold here!) but I've heard others have had great results. Check out Russ Parsons' grilled version, too (one of his later adaptations of the Judy Bird recipe). http://www.latimes.com/food/la-fo-calcook-20101118-story.html
cl062
November 23, 2015
I used a fine kosher salt, and just read on another website that if a fine salt is used the 3 Tbs per 5 lbs should be reduced. Is my bird going to be too salty? Also, I don't think I pat it dry before salting. This recipe seems fool proof….but maybe I messed it up.
Leith D.
November 23, 2015
I've did that once and it wasn't too salty. You didn't pour a cup on there, it will be fine!
Tricia G.
November 23, 2015
I still don't understand what the secrecy is behind the spices. I get the 1 Tbls of kosher salt to 5 pounds of bird. I don't understand why so many people ask for a more accurate spice measurement. In one of your LA times articles, it says, click here for the 3 spice measurements but nothing is mentioned about it. I've read all of the comment below. I'm not alone. Please be more specific. For example, if we are doing the Rosemary/Lemon combo, what is the measurement, per 5 pounds of bird, or 1 pound of bird for that matter.
Leith D.
November 23, 2015
There's no secrecy that I know of, I think it depends on your taste. I'd look up a regular chicken recipe using whatever spices you are interested in using and multiple the amounts for the size of your turkey. I eyeball the spice measurements myself :)
Tal P.
November 22, 2015
Maybe I missed it, but if we're to add the spices and herbs suggested, how much of each?
chava
November 22, 2015
You say a frozen turkey is fine - does that mean you start this process with the bird still frozen, defrosting in the refrigerator?
Niknud
November 22, 2015
Heck yah! Best thing about this recipe. I just popped my rock hard bird in the fridge with its costing of salty goodness. Done and done!
Max S.
November 20, 2015
Caroline, it's turkey. Rosemary, sage, parsley, thyme????. But seriously, those, plus some sage leaves, a little salt, some fresh ground pepper.
Caroline P.
November 20, 2015
Thanks, Max but I was sort of looking for more exotic blends though I like your suggestions - thanks ????
Caroline P.
November 20, 2015
what are some herb and spice combinations could you recommend besides rosemary and lemon zest
Thank you!
Thank you!
Leith D.
November 21, 2015
Thyme and lemon! You could go with other flavor profiles and use cumin, za'atar, sumac etc. for a different taste.
Caroline P.
November 21, 2015
Thanks, Leith
Could you use thyme, lemon and cumin. I like the cumin a lot. How much would you use for a 16lb turkey. thanks again!
Could you use thyme, lemon and cumin. I like the cumin a lot. How much would you use for a 16lb turkey. thanks again!
Leith D.
November 21, 2015
You can use whatever you'd like! I'd use 2 TB cumin, 1 TB paprika, and thyme and lemon zest. Practice using za'atar and other spices on some chicken thighs.
Viola
November 25, 2015
This is a bit late but, I found the following provided a great sweet and smoky flavor:
2 tablespoons Italian Seasoning
1 tablespoon Black Pepper, Coarse Ground
1 tablespoon Paprika, Smoked
2 teaspoons Garlic Powder, California
2 teaspoons Mustard
2 tablespoons Italian Seasoning
1 tablespoon Black Pepper, Coarse Ground
1 tablespoon Paprika, Smoked
2 teaspoons Garlic Powder, California
2 teaspoons Mustard
Marjorie
November 20, 2015
Leith Devine-Did you start with the basting blanket from the beginning while the bird was breast down or wait until you flipped the bird over at 30 minutes? Since you are drying the bird before cooking would it be counterproductive adding a liquid (white wine) to the bottom of the pan when you put the bird in?
Leith D.
November 21, 2015
I put the basting blanket on when the turkey went into the oven. I don't flip the bird....hot slippery turkey and potholders meant turkey on the floor one year.
Jen
November 19, 2015
Thank you for this great recipe and technique! I'm looking forward to dinner this year!
One question: my husband loves the stuffing in the bird. Any feedback on how the stuffing in the bird would differ from a non dry-brined turkey?
One question: my husband loves the stuffing in the bird. Any feedback on how the stuffing in the bird would differ from a non dry-brined turkey?
Leith D.
November 21, 2015
It will be saltier. Watch the internal temp of the stuffing since you are putting into a raw turkey...the center may not get to 165 degrees before the turkey does.
jkwon
November 18, 2015
I will place the dry-brined turkey in a community underground oven (imu) using white hot rocks and coals for 8+ hours. Will this overcook the dry brined turkey?
thirschfeld
November 18, 2015
It depends on where you place it. Inside a kalua pigs stomach cavity and wrapped in banana leaves and it will cook perfect. Baring a whole pig keep it out to the edges and wrap it in extra banana leaves.
jkwon
November 18, 2015
12-14 lb. bird will be double-wrapped wrapped in foil and placed in an aluminum pan alongside similarly wrapped turkeys (dozens) and other items in the imu. I'll try it out this year as this is a supplemental bird for the family dinner.
Leith D.
November 21, 2015
These turkeys cook faster than normal birds, so watch the temp! Sounds yummy though.
Alina
November 16, 2015
I am making my very first turkey for Thanksgiving this year and I am excited to actually try this out for my very first Thanksgiving! Reading the other comments I will be taking those into consideration. I will probably test drive it before Thanksgiving. Thank you for sharing, I can not wait to try this out!
Marie F.
November 16, 2015
I am concerned that if the drippings are used for gravy it will be too salty.
Leith D.
November 16, 2015
I add chicken broth to the bottom of the pan, and the drippings get diluted enough that they aren't too salty. I also put the neck and giblets in a pan with broth and an onion and use that for extra "turkeyness".
olygirl
November 16, 2015
Never had a problem with the saltiness of the drippings. I, too, have almost always had to add broth...this technique doesn't lend itself to an excess of drippings as all the moisture stays in the bird.
frank
November 17, 2015
The gravy comes out fine. I make a stock with the parts and mix it with the drippings.
Max S.
November 15, 2015
Instead of all that detail in steps 2 and 3, why can't I just spread the rub all over the inside and outside of the turkey?
Can I put it UNDER the skin, too?
Do you think a large produce bag would work as well as a brining or zip-top bag?
Can I put it UNDER the skin, too?
Do you think a large produce bag would work as well as a brining or zip-top bag?
Leith D.
November 16, 2015
The bag you use depends on the size of your turkey. As far as the salting, there's some chemistry involved that keeps the turkey moist. Look up the Judy bird online. Russ Parsons and the LA Times explain it every year!
Chef D.
November 12, 2015
I love the color on that turkey skin, you just know that brownish tangy skin tastes awesome!
john G.
November 9, 2015
Why not just brine the turkey instead of this following this drawn out process?
frank
November 9, 2015
I've done it both ways. To me, this is more practical and easier for the home cook. I typically do not have room for a 5 gallon bucket in my fridge.
QueenCeleste
November 15, 2015
I've done brining and dry brining and this is by far the easier and better (IMO) method. I don't bother flipping the bird while roasting and I don't baste. Even so, I always get the tastiest, moistest turkey.
J's M.
October 28, 2015
Thank you, Frank. How would you reheat the turkey breast so it didn't dry out?
frank
October 28, 2015
Well, I'm no chef but to me that depends how you want to serve it. I might be inclined to slice the whole thing up for sanwiches as I prefer the dark meat. But I would either put in in a raosting pan with some water and cover it tightly with foil or just wrap the whole thing up in foil, adding some water before you seal it, and roast it around 300-325 until its warm. Another option might be to slice it and heat it up in some gravy, if you’re a gravy person. I might get banished from the site for saying this, but you could even slice it, put it on a platter, spritz it with water, cover with plastic wrap, and zap it in the microwave! :-)
JM
October 27, 2015
I am just finding this recipe so I'm sorry if you've already answered this question. I need to roast an entire turkey and a turkey breast for Thanksgiving. I don't have room in the oven for both so I was wondering if it would be possible to cook the breast most of the way the day before and finish it in the oven while the turkey is resting for the 30 minutes. Or would that not be enough to finish cooking the breast and warming it through? Thank you.
frank
October 28, 2015
That sounds risky to me both from a safety and quality aspect. By the time the cold raw center comes to temperature the outside would be dry. I would just cook it all the way the day before and reheat the next day.
Nicolynn
October 12, 2015
Would this work for bone in turkey breasts?
Kristen D.
October 12, 2015
I'm sure it would. Just reduce the amount of ingredients as appropriate.
terry L.
April 12, 2015
Wonder if you can use this technique for a large chicken, say 6 to 8 lbs?
thirschfeld
April 12, 2015
Absolutely it works on chicken. Just shortest the amount of brine time and reduce the salt. You will love it.
Susan W.
November 20, 2015
How long do you dry brine your chicken with this method? The entire 3 days or do you shorten it?
Susan W.
November 20, 2015
Thank you! I have a beautiful pastured chicken that I will prep tonight and gobble up tomorrow.
caroline0ne
December 6, 2014
I am brining a 12 lb turkey this way and wanted to roast it like a chicken with onions, carrots and celery. Will this make the veggies too salty?
Marc N.
November 30, 2014
Hi everyone! How was your brine & roasted turkey this year? Let us share, here is mine: https://medium.com/culinary-art/turkey-biryani-thanksgiving-a2689262b997 Happy Holidays!!
dipity
November 30, 2014
Thank you very much to everyone that generously gave of their time to respond to questions posted. This is my second turkey using this recipe and there will be a third and fourth... My biggest challenge with this recipe is determining the cooking time. I have an oven temperature probe but I am not skilled in putting in the right place :-) But with this year's experience I will try this formula next year. At 6 minutes per pound cook time check the turkey. Total cook time is usually between 6 to 7 minutes per pound.
Judy,Goldberg
November 28, 2014
This was AMAZING! Mine 19 pounder was done in 2/5 hours start to finish. I checked it with three different thermometers because it seemed so improbable. It was totally, perfectly cooked. Moist. Flavorful. And looked gorgeous!
mk
November 28, 2014
absolutely the best turkey i have ever made. my only comment is WATCH the bird. it cooks much quicker than you think it should or would. so much better than a wet brine. turkey was flavorful, not dry and not mushy(like the wet brine can make it)
Deb
November 28, 2014
This came out as best turkey ever. I probably had 24 hours less than the recipe (started on Monday rather than Sunday). Used an 18.5 pound bird. Took out after the 2.5 hours at 325, and it probably should have been checked at 2 hours, it cooked that fast. But it still was moist and delicious and the turkey skin was great. Will use this method from now on
Agnes
November 28, 2014
my turkey came out amazing! it was moist and flavorful. my turkey was slighly frozen when i started the brine, but it worked out great!
Burchie
November 27, 2014
do you suggest covering the turkey with tinfoil once it's breast side-up?
Marc N.
November 27, 2014
Only when you are done cooking with your turkey, as in last step before serving, cover it with foil and let it stand for at least 30 minutes. This will allow the juices to redistribute so it stays in the bird and not leak out - Happy Thanksgiving.
Chani B.
November 27, 2014
Should I add stock/water to the bottom of the roasting pan to prevent the fat from burning during roasting? Will need good drippings for gravy.
Aimee
November 27, 2014
Any ideas on the cook time for a 25 pound turkey?
Kristen M.
November 27, 2014
Hi Aimee, I know this thread is long, but check out my response to Rogan below.
Linda
November 27, 2014
I forgot to flip the bird back over so that it is breast side up again, and also to uncover it for a day. Now I'm about to roast it. What might happen?
Melissa C.
November 27, 2014
I only have 2 days before cooking. Can I still use this recipe?
I also want to use stuffing. Is that possible with this one?
I also want to use stuffing. Is that possible with this one?
Kristen M.
November 27, 2014
Yes, you can do both, but the stuffing needs to reach 165 degrees F, which will mean the turkey's temperature will be higher (but it will be somewhat protected from overcooking by the brining). I would undersalt the stuffing a little.
creamtea
November 26, 2014
When I take it out of the bag tonight to dry the skin, do I cover it with anything? Damp towel, paper towels? Or just open air?
Kristen M.
November 27, 2014
I'm sorry I missed this! Just open air is best, to dry the skin out and help it crisp.
Chani B.
November 26, 2014
Is butter really the best bet before roasting or would oil be better?
Leith D.
November 26, 2014
Up to you...I use some herb butter under the skin and then put cheesecloth soaked in broth and butter over it, like a basting blanket. Take it off 1/2 hour before the turkey is done and the skin is amazing.
Judy,Goldberg
November 26, 2014
Can anyone tell me how long I should cook my 19 pound turkey for?
Kristen M.
November 26, 2014
Hi Judy, just responded on the Hotline, but I'll share my answer here too: it's best with this recipe to check the internal temperature early (I'd start checking at 2 hours), because it does cook much faster than non-brined birds. It's well-protected from the brining if you do overcook it, but still better to err on the side of caution.
Robin S.
November 26, 2014
Ugh I wet bribed my turkey this am before I read this article. .:( ...oh well I'll have to try this next year. Happy turkey day to all!
Ryan
November 26, 2014
Running behind... can I still do this recipe (salt etc) with the bird currently defrosted? It's 3pm on Wednesday.
Kristen M.
November 26, 2014
Yes, it will still be helpful to salt it now -- check out my answer to Rob Reisley below.
Leith D.
November 26, 2014
Yes, you can...I'd put it on a rack overnight. You can mix the salt with 2 TB of baking powder to help give the turkey a crisp skin. You can also add herbs, zest etc. Good luck!
frank
November 26, 2014
Bought my turkey popsicle Sunday. Brined it last night. Ground up sea salt, thyme, sage, and lemon zest. What an aroma! Still pretty frozen. Could not even get the giblets out. Noticed my fridge was on 5 so I moved it to 4. I do not recommend slider bags unless you can't find anything else. Was tricky getting a 12 pounder in a 2.5 gal. And could not get all the air out. But I think it'll be all right...
Jamiko R.
November 26, 2014
I made this turkey for friends last night and it was the most succulent, delicious turkey I have ever had. Thanks so much!
dipity
November 26, 2014
2 more questions:
#1 can I put onion, carrots and celery under the turkey rack or will it burn? I saw some other recipe that suggested adding 1 cup of water but I think that will result in non-crispy skin.
#2. Do I use bake, convection bake or roast setting? I think I used Roast setting last year and the turkey cooked very fast.
#1 can I put onion, carrots and celery under the turkey rack or will it burn? I saw some other recipe that suggested adding 1 cup of water but I think that will result in non-crispy skin.
#2. Do I use bake, convection bake or roast setting? I think I used Roast setting last year and the turkey cooked very fast.
Leith D.
November 26, 2014
I always put some veggies and broth in the bottom of the roasting pan...the skin turns out fine. The dry brined turkey does cook faster, so watch your internal temperature. Convection bake cooks faster than regular the roast setting and surrounds the pan with heat.
creamtea
November 26, 2014
I always put water in the pan for both turkeys and chickens. You want the meat moist and juice and you don't want the juices to burn; makes for a nice basis for pan gravy too. I'm going to try Michael Ruhlman's broiler method to crisp the skin this year.
Kristen M.
November 27, 2014
Go for it, but keep an eye on the internal temperature, as Leith said. If it's browning too quickly, you can always cover with foil.
Lisa
November 25, 2014
Is it ok if the water in the bag is a little pink? My turkey was sir chilled which meant more frozen than I thought it would be. I let it sit in a cold water bath for a couple of hours yesterday before I salted it. When I did this last year I don't remember the water being pink...
dipity
November 25, 2014
My turkey has been brining since Sunday night. Though I patted it dry I noticed there is liquid in the bag, probably from continued defrosting. Should I drain this liquid off?
Leith D.
November 25, 2014
No, you don't need to. Massage the salt in every day, and on Wednesday night, remove it from the bag and put in the refrigerator overnight for really crispy skin.
Good luck!
Good luck!
dipity
November 25, 2014
Thanks! Hope you don't mind another really dumb question... I don't quite understand the concept of massaging the salt in... At this point the salt is all melted and not visible... So I just massage right?
Leith D.
November 25, 2014
No dumb questions! Keep massaging it because the salt will keep being absorbed deeper into the turkey.
NotEnoughMomentsOfBrilliance
November 24, 2014
After the initial salting, how much salt should you do if you remember to do it for the next few days? The same amount? 1tbl per 5lb?
olygirl
November 24, 2014
Hi there, if I understand your question correctly, you don't add any more salt than during the initial set up. I just take it out everyday and give it a little massage and redistribute the salt into any nooks and crannies you might've missed.
Stephanie M.
November 24, 2014
I have a roaster that sits on my counter. Would the temperature be the same on that as the oven for this?
Kristen M.
November 25, 2014
Stephanie, I'm sorry to say I'm not sure about this -- if you typically set the roaster to match oven temperatures, it should be fine, but I'd keep a close eye on the internal temperature: cover the turkey with foil if it's getting dark too quickly, or turn up the heat if it's not browning enough before cooking through, etc.
Rob R.
November 24, 2014
Is it worthwhile using this recipe if you only have 24 hours for brining?
Kristen M.
November 24, 2014
Yes, it will still be great, just a little less protected from overcooking, so you'll want to keep a good eye on the internal temperature as you're roasting.
Burchie
November 24, 2014
I just brought home my 17 lb turkey and have decided to use thyme, bay leaves and orange zest with my drine brine. Does anyone have feedback about using fresh herbs as opposed to dry ones?
olygirl
November 24, 2014
Hi, you've probably already started, but I've used both in past years with minimal difference in taste. I'll still always throw in some sage or rosemary and lemon or orange zest, but I've not noticed a major difference in taste in past years. I think this recipe is all about the way the turkey sort of cures in the salt for a few days that makes it so great with it's moist meat and crispy skin. Hope you enjoy as much as we do!
TexanMaom
November 24, 2014
Yes, I did put it in a giant ziploc bag and sealed it tight as i could. It's not skin tight bc the bag turned out to be too large for a 21 lb. turkey but i did press out as much air as possible. I can go put a big twist tie on it if it needs to be really tight. Ok. I thought I would need to redo it, which, I will be glad to do if it needs it bc I am REALLY looking forward to this and I do not want to mess it up. :)
olygirl
November 24, 2014
You should be fine. I've left mine with a fair amount of room around the bird in the past, mainly because it's hard to maneuver a 20 pound bird in a bag by myself! It's worked fine every time. This recipe really is fairly fool proof...and I should know! :) Enjoy!
TexanMaom
November 24, 2014
Thank yo for answering! So, just to be clear- should I wipe off all the salt and herbs and do it again in 24 hours after it has defrosted a tiny bit?
Leith D.
November 24, 2014
Just guessing here, but I'd leave them on, because as the turkey defrosts it should absorb the salt. As the skin gets more defrosted, you can add the salt to any places where it wouldn't stick before. I'd make sure the turkey is in a pan because you'll get more water/juices as it defrosts. Did you put it in a bag? If so, keep massaging the salt in so it can absorb.
olygirl
November 24, 2014
Yes, just leave on what you put on initially and rub it around every day. No need to add more seasoning if you added the correct amount initially. Enjoy!
TexanMaom
November 24, 2014
I don't know if I just created a problem or not... I brought my turkey home (21.10 lbs.) and it is frozen solid. I kept thinking to myself that I could still do this dry brining even though it is frozen BUT then I could not get inside to sprinkle it with the salt/ herb mix. All I could do was sprinkle a little bit of plain salt through the frozen back end which had been trussed with a plastic "truss tie". Ugh. Did I just ruin this bird because i did not partially defrost it first... I am SO worried!
Leith D.
November 24, 2014
I'd put it in the refrigerator overnight and the rest of tomorrow and try again. It takes some time for a frozen bird to defrost, but if the outside is partially defrosted you should be OK. The rest of the bird will defrost during the week. You can stuff the inside with lemon, herbs etc. when you get ready to cook it. I looked it up and should take 4 days to defrost. Remove the giblets when you can. Don't run it under warm water! Good luck.
Leith D.
November 23, 2014
To add to where are the big plastic bags? I just found Cook's brand at Safeway. They're called brining bags, and they're quite large and reasonably priced.
TexanMaom
November 23, 2014
I forgot to add this on my other post sorry. XL ((24 x20) ziplocs hold 10 gal. and Jumbo (24 x32) ziploc bags hold 20 gal. and they are very heavy duty so no leaks. Also, Plenty large enough for 20++ bird. Going to do my bird now bc it is frozen. First time in years I have been this excited to get a turkey done. Onward and upward! ;)
TexanMaom
November 23, 2014
FYI everyone- I did Just find XXL Ziploc bags at Target and they carry the whole line of huge bags from ziploc - plus the seal is really nice on them. It appears they will be more than large enough. Yea! No traffic to go to WFoods! They are bombed with people - no thanks.
TexanMaom
November 23, 2014
Oh my, thank you all for your help! If I cut my turkey up I would never hear the end of it. Lol. Next year I would REALLY like to grill this dry brined bird but this year it's going to be too cold so in the oven it will go. You know, I do shop at Whole Foods for the things that count like meat and produce and I didn't see any. I will call right now to see if they have some here in NJ. Thanks again! Food 52 ROCKS. I never sign up for forums bc I am so busy but I was so over the moon with this recipe and everyone is SO nice here I couldn't resist! Happy Thanksgivng everyone! :)
martacamer
November 23, 2014
They have HUGE turkey brining bags at Whole Foods and Williams-Sonoma , but I think there is a super large size of Ziploc that may work.....
TexanMaom
November 23, 2014
I have a 20 lb. Turkey frozen that I am going to do this FAB recipe with. Holy smokes I am so excited to try this I can't wait!! I am totally convinced after reading this that there will be NO MORE wet brining for me! I always dread it bc it is SUCH a mess AND hassle! I have one dilemma and that is what size ziploc bag should I use for a 20lb bird or how many gallons should I need in order to place the 20lb. bird into the bag and seal it.? (Cant find a brining bag anywhere) Is a 3 gallon size large enough bc it doesn't look like it.... Anyone have experience with this? Oh, I hope someone sees this...as I am starting tomorrow. Thank you so much I really appreciate your help!
Gigi P.
November 23, 2014
I used a 20 lb bird last year with this recipe. What I did was to cut the turkey at the joints, so I had the legs, thighs, wings, and the breast, which I kept whole. I could not find the large ziplock bags either, so I used roasting bags. I divided the seasoned pieces between the bags and put them in the produce drawers in the fridge (obviously emptying the drawers of produce first). I was only able to brine for 2 days, but it was fine. I followed the cooking instructions from Epicurious' Deconstructed Turkey recipe. It cooked super fast (around 1.5 hrs) and was easy to carve. Amazingly moist and flavorful!
Gigi P.
November 23, 2014
Also, I use the back of the turkey, supplemented with chicken carcasses, to make stock for the gravy.
Leith D.
November 23, 2014
I found giant ziplock bags that can be used for food or storage. I think I got them at Target. For the past few years, I roast two small turkeys instead of one large one. You can use two bags at either end or wrap it in plastic wrap. Make sure to put the turkey in a dish to catch any drips.
anne7hall
November 23, 2014
I have made this recipe the last 3 years and it is amazing! I just found big ziploc bags at Target...look for the L or the XL size bags. The XLs are big, but they fold over nicely.
Suzanne K.
November 22, 2014
What roasting temperature and cooking time should be used with a convection oven?
Sara B.
November 22, 2014
2 Questions:
What would be the best proportions of rosemary and lemon zest per 5lbs?
Any thoughts about stuffing or not-stuffing the dry-brined bird with onions, etc?
What would be the best proportions of rosemary and lemon zest per 5lbs?
Any thoughts about stuffing or not-stuffing the dry-brined bird with onions, etc?
Arby
November 21, 2014
I have a 24 lb turkey this year. I've always done wet brining, which seems to accelerate the cooking process. If I do the dry brining process how long should I expect the cooking time to be...approximately.
Kristen M.
November 21, 2014
Arby, it looks like Rogan, who commented below, had a 25-pound bird that finished in about 3 hours -- it's best with this recipe to check early, because it does cook so much faster than non-brined birds. It's well-protected from the brining if you do overcook it, but still better to err on the side of caution.
Richard J.
November 21, 2014
How early can I start the brining process? Step 5 says, "at least 8 hours". Is there a no more than " " hours? and the while in the bag for 3 days is that min or max? Thanks for your help!
Marc N.
November 21, 2014
I would say min. 3 days! Marination is crucial, so less days of marinating means less marination in your meat! So it depends on your test. There is always a way to tweak and figure out things by your own. Same goes to "at least 8 hours."
When you are cooking, when you are preparing your meal, you are into it, you are into art and art has no a limited number or time. Happy Thanksgiving.
When you are cooking, when you are preparing your meal, you are into it, you are into art and art has no a limited number or time. Happy Thanksgiving.
Lea S.
November 20, 2014
I was going to do my turkey with a bacon and herb paste that goes under the skin. Could I do the dry brine and still do the paste or would it be too salty?
Leith D.
November 21, 2014
Sounds yummy....I still use an herb butter under the skin, but bacon is saltier. Maybe cut down on the bacon?
Das_Muller
November 19, 2014
I'm thinking about trying the smoked paprika and orange zest combo. Can anyone recommend how much I should use per tbsp of salt?
Leith D.
November 21, 2014
I usually eyeball the amount of the extras I add in, but I'd guess it's about 1 tsp per TB. of salt. It depends on how strong you want the flavor to be. Personally, I'd add more zest than paprika, because a little smoked paprika goes a long way. I use herbs, lemon zest, paprika etc.
Parisxtina
November 19, 2014
I'm planning on cooking a 20+ lb turkey. If I can't find a ziploc bag big enough to fit my bird, would it work to wrap it in plastic wrap instead for the brining?
olygirl
November 19, 2014
I wouldn't recommend it. During the process, a surprising amount of liquid is expelled then reabsorbed back into the meat, that's part of what makes it so tasty. I'd be afraid that wrapping it in plastic wrap would be messy and you'd risk losing the brine. This time of year especially, most markets should have either brining bags or baking bags available. I know Bed Bath and Beyond carries brining bags and last year I used a Reynolds Baking Bag, which I found at my local supermarket. Hope that helps!
olygirl
November 19, 2014
I should've added that I've used both types of bags the past two years for 20+ pound birds and both were plenty big enough.
fuck-you
November 19, 2014
Use an oven bag like this: http://www.pickyourownchristmastree.org/turkey/ovenbags.jpg
Leith D.
November 17, 2014
Yes, the drippings can be salty. I make gravy beforehand. Roast turkey wings and legs with herbs and onions, and use those drippings to make gravy that's finished before Thanksgiving gets crazy! I don't know about the shorter cooking time...my turkeys seem to take the regular (unstuffed) time, but I've been using this recipe since it first came out in the LA Times.
Pammorgan
November 17, 2014
I had a pre Thanksgiving meal last night since my family is out of town for the real day. I made this turkey for the 2nd year in a row. It was so moist and flavorful. Just to let everyone know though, that the turkey takes half the time to cook than a regular bird. I had a 19 pound bird and it
took only 3 hours!!! Also, my drippings were very salty; so make sure to make adjustments if you're using your drippings for gravy. I had to add abt 2 cups of low sodium chicken broth to the drippings to reduce the saltiness. Plus I whisked in some butter as well.
took only 3 hours!!! Also, my drippings were very salty; so make sure to make adjustments if you're using your drippings for gravy. I had to add abt 2 cups of low sodium chicken broth to the drippings to reduce the saltiness. Plus I whisked in some butter as well.
willfith
November 17, 2014
Are you supposed to baste with this recipe?
Kristen M.
November 17, 2014
See step 7 -- it's optional, and it will be juicy and crisp even if you don't baste at all.
JDart
November 17, 2014
Do you think you can brine it for longer? I.E. if i get it at the farmers market on Saturday or Sunday, I can brine it for 4-5 days? Or will it be too long? Thoughts? Suggestions?
Kristen M.
November 17, 2014
If you're getting it at the farmer's market, presumably it will be very fresh, and the salt helps act as a preservative too. I'd go for Sunday just to be extra safe, if you can.
Leith D.
November 16, 2014
Yes, it will. Kosher refers to how the bird was treated as it was brought to market. The only turkey it wouldn't be great on is Butterball, which injected with a salt water solution already.
Deb
November 16, 2014
This may defeat the brining purpose but would this work on a kosher turkey?
drbabs
November 16, 2014
Kosher turkeys are already salted, so it would probably make the turkey way too salty.
Kristen M.
November 16, 2014
I've actually tested this on kosher turkeys before and didn't find the results too salty -- neither process is very heavy-handed with the salt.
Leith D.
November 15, 2014
The drying out process makes the skin crispy and incredible! The pre-salt keeps the breasts moist and juicy.
susan
November 15, 2014
Jana, I had this same issue last year and just dry brined bird and left uncovered in fridge overnight. (Basically steps 5 and 6.) It was moist and delicious!
Beth
November 14, 2014
I only make turkey breasts since no one in my family likes the dark meat. How should I adjust this recipe?
Leith D.
November 14, 2014
Just follow the directions for the amount of salt per pound of turkey you're using so you don't oversalt, then proceed as written. It will be the same and taste great!
Marc N.
November 12, 2014
Folks, I truly recommend The Judy Bird. Judy left and left us with a true invention of new Turkey that you won't forget ever! I contacted Russ Parsons last year and I would not have made my first turkey without his talent, check it out: https://medium.com/culinary-art/my-first-turkey-623ee848d62a
Happy Thanksgiving
Happy Thanksgiving
Jana E.
November 12, 2014
I ordered my turkey for an early-Thanksgiving celebration this weekend and it won't arrive until the day before. Can I change something in this recipe to have it work over a shorter timeline?
Marc N.
November 12, 2014
I believe it would be best to receive it three days earlier. If you can adjust the arrival time that would be awesome!
Gigi P.
November 7, 2014
Yes, this would work as spatchcocked. I used the dry brine last year on a cut up turkey - brined the pieces for 2-3 days, the roasted the pieces for a little more than an hour . Turned out amazing! Moist and full of flavor. I can't wait to make it again this year!
Leith D.
November 7, 2014
Sure, why not? The point of the dry brine is to keep the meat moist and I'm sure it would work if you spatchcock the bird. I love this recipe and have been using it since it was first published. I add fresh herbs and lemon zest to the salt.
zoemetro U.
November 7, 2014
Thanks Leith! I completely agree. I love the idea of lemon and herbs in the salt. We have been using Zuni chicken recipe for every roast since I tried it a couple of years ago. And you just gave me an idea--I am going to try the chicken recipe--but spatchcocked--this Sunday and see what happens. Thank you again.
Leith D.
November 7, 2014
BTW, I stuff the cavity with lemons, celery and onions, and sometimes fennel. For cooking spatchcocking the bird, I'd layer the bottom of the pan with celery, lemons etc to make a natural "rack". The pan juices will be amazing! Throw some chicken broth in the bottom so it doesn't burn. :)
Kristen M.
November 7, 2014
Food52er AntoniaJames actually wrote a great recipe combining the two techniques! https://food52.com/recipes/19394-spatchcocked-roast-turkey
zoemetro U.
November 7, 2014
Is this recipe spatchcock-able? It seems to be the new thing this season.
Marc N.
November 14, 2014
It is not new for this season but new in the sense of Judy' recipe of her dry-brining turkey in 1980s. It became nationally popular since she started it from her restaurant, Zuni Café, in San Francisco.
juicyrebound1
January 8, 2014
In agreement with Deanna, easiest and best bird ever and the gravy was the tastiest I have ever had. It was a bit of an arm-wrestling match to get people to pass it at table.
Kristen D.
December 30, 2013
AHHH-MAZING!!! This was the best turkey I've ever eaten!! I cannot believe I cooked it myself! I dried some fresh orange peel in my dehydrator and mixed it with my sea salt and Earth's Pride Organics all purpose seasoning from BJ's and it was great!
For those of you who couldn't find a bag big enough, I used a medium size SPACE BAG (https://www.spacebag.com) and vacuumed all of the air out!
I was even more aggressive with my high heat. I had a bird just under 16 pounds. I started it out at 500 degrees for 30 minutes and only turned it down to 375 degrees (we were baking brownies at the same time). I was a little worried the higher temp. might be too much, but it still came out perfect and the whole thing was roasted in about 2 hours and 20 minutes!!!
Even the leftovers where moist and delicious! My husband who doesn't usually eat leftover turkey because he doesn't like the dry texture gobbled up the leftovers. Best turkey recipe ever!!!!
I put the carcass and bones in my slow cooker overnight and I also have AHHH-MAZING turkey bone broth! SCORE!!!
For those of you who couldn't find a bag big enough, I used a medium size SPACE BAG (https://www.spacebag.com) and vacuumed all of the air out!
I was even more aggressive with my high heat. I had a bird just under 16 pounds. I started it out at 500 degrees for 30 minutes and only turned it down to 375 degrees (we were baking brownies at the same time). I was a little worried the higher temp. might be too much, but it still came out perfect and the whole thing was roasted in about 2 hours and 20 minutes!!!
Even the leftovers where moist and delicious! My husband who doesn't usually eat leftover turkey because he doesn't like the dry texture gobbled up the leftovers. Best turkey recipe ever!!!!
I put the carcass and bones in my slow cooker overnight and I also have AHHH-MAZING turkey bone broth! SCORE!!!
Rogan
December 3, 2013
I only got my brine in for 30 hours and it was still perfect - moist and delicious. We had a 25 pound bird and it was done in 3 hours - thank god I checked it often or I would have overcooked it. This was the first time in years we sat down to Thanksgiving dinner before 7pm…everyone raved.
deanna1001
November 30, 2013
It's everything promised and more. I stuffed the bird and roasted according to a 1980 Bon Appetit cover article with Craig Claiborne and Pierre Franey...been using their jalapeno cornbread stuffing and cooking procedures for 30 years with never a complaint. But this bird really tasted superior. Made great gravy too - didn't need any additional seasoning. Just perfect. Will never wet brine again. Thank you cooking gods (and food 52) for this!
Ln
November 30, 2013
A great, simple method of dry brining. Not messy or time consuming at all. Turkey turned out moist and great flavor. I used lemon rinds and rosemary with the salt. We'd had a 10 lb bird and cooked within 2 hours with no stuffing. However, I did put in an apple, onion, and half a lemon. This is a keeper!
joanne
November 30, 2013
I had said that if this did not work for me that I was never making another turkey. Myself and family said that it was the best turkey they have ever tasted. It was very easy to do really and I did not put it breast side down to start it off I just roasted it at 325. It took about 3 1/2 hours and then we let it set for 45 minutes really awsome recipe. Another thing is I did not stuff my turkey (this was also a first) I cooked my home made dressing in a crock pot worked great and freed up my oven.
dipity
November 30, 2013
This is a keeper. I will be preparing my turkey this way from here on in. Here are some notes on my experiences:
- My turkey was a 13 lbs. Diestel Natural Turkey from Whole Foods
- I too had a hard time finding a 2 1/2 gallon sealable plastic bag. If someone has a brand and source please share. I was otherwise very lucky because the butcher at Whole Foods gave me a bag that totally worked. My husband suggested using a garbage bag, but I could not get past the word garbage.
- Since the instruction said "roast" not "bake". I used the Thermador Convection Roast setting. I was also using the oven's temperature probe to control the timing. The temperature probe in the thigh reached 165 degrees in just 1 hour. Since this was far shorter than the 2 3/4 hours stated in the instruction, I took out the probe and continued roasting without the probe (because I thought I must not have inserted the probe properly). Fortunately I decided to check the thigh temperature using an instant read thermometer after 15 minutes. At that time the thigh temperature was way over 165 (I don't remember the exact number). So my total roasting time was 30 minutes at 425 degrees and 1 hours 15 minutes at 325 degrees.
- since the turkey was done too early, I decided to tent the turkey while on the counter. I think this is a mistake as the skin lost its crispiness.
- in spite of the high thigh temperature, the breast was VERY moist. I'm a white meat person, so I forgot to taste the dark meat. :-)
THANK YOU FOOD52 for this recipe. Although the instructions seems lengthy and complicated at first glance, I actually think that it is easier than what I was doing before. My previous method requires that I separate the skin from the meat and brine that way. AND it requires that the salt be washed off. The washing and drying after brining is VERY challenging for me. As was brining between the skin and meat without tearing the skin.
Again, MANY THANKS for this!
- My turkey was a 13 lbs. Diestel Natural Turkey from Whole Foods
- I too had a hard time finding a 2 1/2 gallon sealable plastic bag. If someone has a brand and source please share. I was otherwise very lucky because the butcher at Whole Foods gave me a bag that totally worked. My husband suggested using a garbage bag, but I could not get past the word garbage.
- Since the instruction said "roast" not "bake". I used the Thermador Convection Roast setting. I was also using the oven's temperature probe to control the timing. The temperature probe in the thigh reached 165 degrees in just 1 hour. Since this was far shorter than the 2 3/4 hours stated in the instruction, I took out the probe and continued roasting without the probe (because I thought I must not have inserted the probe properly). Fortunately I decided to check the thigh temperature using an instant read thermometer after 15 minutes. At that time the thigh temperature was way over 165 (I don't remember the exact number). So my total roasting time was 30 minutes at 425 degrees and 1 hours 15 minutes at 325 degrees.
- since the turkey was done too early, I decided to tent the turkey while on the counter. I think this is a mistake as the skin lost its crispiness.
- in spite of the high thigh temperature, the breast was VERY moist. I'm a white meat person, so I forgot to taste the dark meat. :-)
THANK YOU FOOD52 for this recipe. Although the instructions seems lengthy and complicated at first glance, I actually think that it is easier than what I was doing before. My previous method requires that I separate the skin from the meat and brine that way. AND it requires that the salt be washed off. The washing and drying after brining is VERY challenging for me. As was brining between the skin and meat without tearing the skin.
Again, MANY THANKS for this!
Marc N.
November 29, 2013
Thank you food52, thank you everyone for helping me to make my first turkey! You can read my experience at medium.com/p/623ee848d62a
Happy Thanksgiving
Happy Thanksgiving
Alyssa
November 29, 2013
5 stars!! I made this for Thanksgiving dinner, 17.7 pound bird and followed the 15 pound recipe in terms of how much salt to use. I was fearful of the meat tasting too salty, but it was perfect! It was moist, but without a strange brined texture. The only thing was that the kitchen filled with a bit of smoke during the roasting time. I would definitely make this every year, way better than wet brining. Also, I used two garbage bags to wrap the bird because we didn't have ziplocs or roasting bags big enough.
Susan P.
November 29, 2013
Excellent recipe! I've probably roasted 60+ turkeys in my life; always used the wet-brine method. I've never made a "bad" turkey, so I was hesitant to switch it up. So glad I ventured away from tradition; this is by far the best turkey I've ever made! I used the "tablespoon of salt per pound of turkey", plus about a tablespoon each of fresh rosemary, time, sage, and crushed garlic and paprika. Followed the recipe as outlined; then let it rest for half an hour after roasting. My only advice would be that if you use pan drippings for gravy, it's already very salty and as in my brine, heavily seasoned, so don't add salt!!!! I added more milk and water to the drippings than usual and used only fresh pepper. Drippings made a lot of really great gravy! Best turkey, best gravy I've ever made. Juicy, moist and flavorful, and so much easier than traditional wet brining! Thank you for this amazing recipe!
Susan P.
November 29, 2013
Edit above to tablespoon of salt per five lbs turkey; my bird weighed 22 lbs, I used a little more than 5 (heaping) tablespoons salt plus fresh seasonings....
Chan
November 29, 2013
Did not work out for me. My turkey was so dry. I started the brine on Sunday and cooked on Thanksgivings morning. What did I do wrong?
Garrett B.
November 29, 2013
Some thoughts: Did you pat it dry before salting? Did you bag it airtight during brining? Did you adhere to the recommended temp? Did you start the roast at 425 with breast down and then turn bird over and lower temp to 325?
Chan
November 30, 2013
Yes I followed the recipe exactly. The look though was beautiful. I have tried few different recipes and different methods from wet brine to cook under ground (Hawaiian style). The only one time that my bird came out moist was deep fry. I try this again for Christmas
Kristen M.
December 3, 2013
Chan, sorry this didn't work out well -- hope you had good gravy to make up for it. Did you check the internal temperature in the thigh when you took it out? Dry brining makes the recipe pretty forgiving, but if it goes way above 165 F in the thigh it will dry out (and it will get there more quickly than other non-dry brined turkey recipes).
Garrett B.
November 28, 2013
Followed the recipe -- works to a tee and everyone thought it was the best turkey they ever had. Lotta work but tastsy and moist.
QbanLuli
November 28, 2013
I'll be cooking 2 turkeys this year side by side. One is 14.5lbs the other is 17lbs. About how much cooking time do you think it should take after I flip them and put them on their backs again?
martacamer
November 28, 2013
hmmm....I just dry-brined my organic non-frozen Diestel turkey, no hormones or additives, but here I am 10pm on the eve of TDAy and wondering if I made a mistake? I am planning on cooking my turkey on the webber. I usually season shortly before cooking, and my cooking time on the webber is usually about 2 hours. Any advice?? Will the dry-brine have a positive or negative effect and can I remedy if so?? Help!! :)
Noor
November 28, 2013
Someone posted that they Dry-brined their turkey 24 hrs before cooking and it worked, but I am not sure if results would be the same with grilling.
Noor
November 28, 2013
This is what a someone posted on here re bring a day before:
I did this again this year, this time with a frozen bird. After the bird had been in my fridge for 24 hours, I took it out, patted it dry as best I could, dug out the neck (the giblets were too frozen still), and salted it all over, then packed into a brining bag that I picked up at the grocery store. It continued defrosting, I flipped it once when I remembered. The night before, I took it out of the fridge and out of the bag, dried it again, put it on a tray and put it back in the fridge uncovered until the following day. Took it out about an hour before hand and then followed the instructions as above, though I put a cup of water in the roasting pan to help make sure the drippings didn't burn up. Had plenty of drippings for gravy, and got lots of compliments on the turkey (in the line of, I usually don't even like turkey but this is really good). This technique works even if you don't get around to doing it until the day before.
I did this again this year, this time with a frozen bird. After the bird had been in my fridge for 24 hours, I took it out, patted it dry as best I could, dug out the neck (the giblets were too frozen still), and salted it all over, then packed into a brining bag that I picked up at the grocery store. It continued defrosting, I flipped it once when I remembered. The night before, I took it out of the fridge and out of the bag, dried it again, put it on a tray and put it back in the fridge uncovered until the following day. Took it out about an hour before hand and then followed the instructions as above, though I put a cup of water in the roasting pan to help make sure the drippings didn't burn up. Had plenty of drippings for gravy, and got lots of compliments on the turkey (in the line of, I usually don't even like turkey but this is really good). This technique works even if you don't get around to doing it until the day before.
Craig M.
November 27, 2013
help....in an hour my turkey is scheduled to go into the oven. I marionated with paprika and orange zest, bay leaf and thyme, and lemon zest,....do I wash this off and then baste with butter?
Kristen M.
November 28, 2013
Hi Craig -- you don't need to rinse it if you're following this salt ratio, but if you've used a lot of herbs, you can always brush some off. Adding water now will get in the way of a nice crispy skin.
Craig M.
November 27, 2013
help....in an hour my turkey is scheduled to go into the oven. I marionated with paprika and orange zest, bay leaf and thyme, and lemon zest,....do I wash this off and then baste with butter?
Janice
November 27, 2013
Scott, thanks for your response! I've been wet brining fresh turkeys for a long time, but they are really fresh turkeys and not a processed fresh one.
I am very interested in how this is going to work, and I will probably look at doing another some time this winter.
Thanks again for your response!
I am very interested in how this is going to work, and I will probably look at doing another some time this winter.
Thanks again for your response!
scott
November 27, 2013
Janice and Michele - Oh my goodness. First, Michele, just trust the recipe. Please brace yourself and lose the bag, providing you followed the recipe so far (such as having salted Sunday or Monday, and unwrap the turkey this evening. And Janice, Butterball or otherwise, it's okay. In a few months or maybe this summer, roast another turkey, not a butterball, following this recipe and I think you will be well on your way to being the best turkey roaster around your neck of the woods.
Janice
November 27, 2013
So, I was just reading through these comments and one caught my eye...I normally don't buy a butterball, but I did, a fresh butterball. I normally do a wet brine but found this article and decided to give it a try.
Now I see where someone is questioning this method because butterball DOES inject their fresh turkeys too.
Please tell me I haven't ruined the turkey.....or if I have, is there any remediation I can do at this late time?
Now I see where someone is questioning this method because butterball DOES inject their fresh turkeys too.
Please tell me I haven't ruined the turkey.....or if I have, is there any remediation I can do at this late time?
Nancy
November 27, 2013
I'm using a fresh butterball also. I rinsed it off really well before dry-brining. I won't use any salt in the stuffing or the gravy and hope it will be ok - it's a bit late to do anything about it now. Good luck to us! Happy Thanksgiving!
EmilyC
November 27, 2013
I've dry brined a fresh Butterball before and it turned out fine and wasn't too salty, at least to my taste. You should be fine!
Michele
November 27, 2013
Is it okay to use a turkey bag while cooking? I've never cooked a turkey without a turkey bag, but then again, I've never dry-brined for three days in advance before, so I'm not sure about the combination of the two.
Nancy
November 27, 2013
I've read comments from people who use the turkey bag after dry-brining. I plan to as well. Skin may not be as crispy, but I can't imagine why the turkey wouldn't be ok!
Crazed I.
November 27, 2013
K like the rest of you am doing it for the first time, but I rubbed the salt on as I was by myself with a large bird making it hard to hold the bird up, put on both sides & what not. Does anyone know if rubbing it on vs sprinkling it on will effect the outcome of the process or not??
Kristen M.
November 28, 2013
Rubbing might help the salt stick to the bird and distribute evenly -- it's not really necessary, but it doesn't hurt either!
LizC
November 27, 2013
Hi is it too late to start this for a huge turkey?! Any hope?
Nancy
November 27, 2013
I'm thinking that it might be a bit late for dry brining - but you can still use a wet brine! But I'm no expert - maybe some of the more experienced readers can chime in...Happy Thanksgiving!
Kristen M.
November 28, 2013
LizC, sorry for not seeing this sooner -- for future reference, lots of people on these comment threads have reported that dry brining works well, even if you can only do it for a day. (And that's what I'm doing this year, because the turkey I ordered wasn't available for pickup until yesterday!)
Arlene
November 26, 2013
Was so excited to try this recipe. On day 2 and was reading through the comments and I am now panicked cause I used a fresh Butterball turkey?I'm am afraid it's going to be too salty. Should I cut back on the brining time or rinse the bird really well. Help!!
leelee84
November 26, 2013
No Arlene this was made for fresh turkeys you can do it on frozen turkeys.
Arlene
November 26, 2013
Yes but I saw posts saying it shouldn't be used on Butterball because they inject 4% salt solution into the bird.
Kristen M.
November 28, 2013
Arlene, in case you didn't see EmilyC's post above, you should be fine!
Pepsea
November 26, 2013
I just cut the back bone out of our turkey for this recipe. I put it in the kitchen sink, which gave me good leverage to do this. I do not have a cleaver, it a hammer did help in breaking the breast bone to flatten the bird. It was not really that hard.
dipity
November 26, 2013
I have started brining using this method yesterday and am very excited. Now I have a dumb question. My oven has a "ROAST" setting as well as a "CONVECTION BAKE" and "BAKE". The instruction says "roast". Am I supposed to use the "ROAST" setting? Thanks in advance.
Kristen M.
November 28, 2013
dipity, I'm sorry for the delayed response -- I'm not familiar with the roast setting, but I do know that convection will circulate the air and potentially help the bird roast more quickly and evenly, especially if the oven is looking crowded.
dipity
November 30, 2013
Thank you very much Kristen for the reply. I did not have time to get online preparing for Thanksgiving dinner I did not see you reply until just now. As such I made an "executive decision" and use CONVECTION ROAST setting.
vivanat
November 25, 2013
I did this again this year, this time with a frozen bird. After the bird had been in my fridge for 24 hours, I took it out, patted it dry as best I could, dug out the neck (the giblets were too frozen still), and salted it all over, then packed into a brining bag that I picked up at the grocery store. It continued defrosting, I flipped it once when I remembered. The night before, I took it out of the fridge and out of the bag, dried it again, put it on a tray and put it back in the fridge uncovered until the following day. Took it out about an hour before hand and then followed the instructions as above, though I put a cup of water in the roasting pan to help make sure the drippings didn't burn up. Had plenty of drippings for gravy, and got lots of compliments on the turkey (in the line of, I usually don't even like turkey but this is really good). This technique works even if you don't get around to doing it until the day before.
Marc N.
November 26, 2013
Thanks for sharing, vivanat! I enjoyed reading it.. I am cooking Turkey for the first time, a comment like yours can be supportive - happy thanksgiving!
Ana
November 27, 2013
Does it really work even if I do this a day before cooking? I just found this method and I'm worried it won't be enough time! Also, the turkey will be cooked in a commercial facility, as a favor, on Thanksgiving day. Should I instruct them not to do anything at all to the turkey? I heard they intend to smoke the turkeys that they will be selling.
Thanks for the help!
Thanks for the help!
Noor
November 25, 2013
For basting, would it work if I stuff soft butter with some herbs in it under the skin instead of basting with melted butter?
Marc N.
November 25, 2013
Hi Noor, I sent your question to SF Chronicle, they answered with the following: More butter never hurts but we still recommend basting so the skin crisps up and gets golden.
Marc N.
November 29, 2013
How was your turkey, Noor? Mine was good, you can read my blog medium.com/p/623ee848d62a
Happy Thanksgiving
Happy Thanksgiving
Julia L.
November 25, 2013
I won't get my turkey until Weds am - ordered from the farmers' mkt. I'd love to try this, but is it worth giving it a go since I don't have as much time as the recipe calls for?? Has anyone abbreviated the brining time? Will it matter that much??
Das_Muller
November 25, 2013
Made this with a 17.5 pounder today for a "Friendsgiving." Could not have turned out better. Also my first time brining a bird!
Noor
November 25, 2013
For basting, would it work if I stuff room temp butter with some herbs in it under the skin instead of basting with melted butter?
olygirl
November 24, 2013
I'm so excited to make this again this year...I've made it one other time and it was a hit. I have a 20 pounder for my gathering Thursday night. One question...I feel like I recall (and also read in a comment long ago) that there's not a lot of dripping to make a lot of gravy with...any suggestions if that's the case? Gravy is the second best thing about Thanksgiving turkey!
vivanat
November 24, 2013
I just made mine for the second time with a 17 pounder. I added a cup of water to the roasting pan at the start and had more than enough liquid at the end.
Pat E.
November 27, 2013
Start with some water in the pan to prevent the first drips from burning..., baste with butter....which will drip into the pan,too...baste and deglaze with some dry white wine (or apple cider) along the way...and use your good turkey broth to make gravy. Don't salt without tasting. Excellent.
Craig M.
November 24, 2013
Of these, smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest, how does one know, of how much to use of each spice?
Charles
November 24, 2013
Holy cow! Thankfully I found this recipe again. Last year I did it and by far it was superior to any other bird I have cooked. I will do it again I'm doing two this year, one cooked James beard style and one like the recipe. Thanks for not taking this post down!!!
Stampfran
November 24, 2013
LisaAnn,I believe saramarsh answered yes to cooking in the bag. That was my question also. Just cook according to the cooking bag directions. I believe the turkey cooks a little faster in the bag. I am glad I found this article. I was dreading the whole brine in my ice chest for days routine.
deanna1001
November 24, 2013
Just wondering...I've never been able to find ziplock bags bigger than 2 gallon. Where should I be looking (for next year).
MELISSA
November 25, 2013
I found the Jumbo 2 1/2 gallon bag at Target yesterday…on the end cap of the checkout line!
Pat E.
November 24, 2013
20 lb free range beauty just got a salt, thyme, sage, and fennel massage and is resting comfortably in the fridge. BTW Brining bags work great! ...no leaks
LisaAnn
November 24, 2013
saramarsh--thanks for your reply. I'm not really worried about the 8 hr air dry thing, I am mostly wondering of bag-roasting will yield the same results as pan-roasting? I assume that the skin will not be crispy, correct? And if I do the dry brine method would I keep to the same timetable if bag roasting? Thank you again!!
saramarsh
November 24, 2013
LisaAnn, absolutely. This is only the brining method, so don't worry about the 8 hour air dry for crispy skin!
LisaAnn
November 24, 2013
Going to try asking this question again--can this method be used if the turkey will be roasted in a 'roasting bag'? Roasting bags have been a great way to cook our turkeys for the last few years. I'm assuming this defeats the crispy skin that comes with roasting on a rack but would like some other feedback about this before I proceed. Thanks!!
saramarsh
November 24, 2013
LisaAnn, absolutely. This is only the brining method, I wouldn't worry about or do the 8 hour air dry for crispy skin!
Eric O.
November 24, 2013
Pretty safe to say that once you sook in the bag, any crispiness will be gone from your bird. And if you don't need crispy skin, you don't need to air-dry the bird either. That step is to ensure that the turkey gets really crisp without affecting the moistness inside.
saramarsh
November 24, 2013
Donna, you can do a partial thaw to get the giblets and neck out if you want, but left in until you can comfortably get them out isn't going to harm anything.
Cathy, I've only ever done this on a frozen turkey, you're using the defrosting process in place of a soaking brine, if that makes sense. I've done this for 4 years now and *every* year it's fantastic!
Cathy, I've only ever done this on a frozen turkey, you're using the defrosting process in place of a soaking brine, if that makes sense. I've done this for 4 years now and *every* year it's fantastic!
Cathy
November 24, 2013
Can this be done on a frozen turkey? Do you do it the same way, washing and all from the first day you put it into the fridge?
saramarsh
November 24, 2013
Cathy, I've only ever done this on a frozen turkey, you're using the defrosting process in place of a soaking brine, if that makes sense. I've done this for 4 years now and *every* year it's fantastic!
Linda
November 23, 2013
Is is possible to cook this on a smoker or in a turkey fryer after doing the brine. It sounds like the best way to go but I didn't see anybody use any of these cooking methods. Thank you Linda
Gigi P.
November 23, 2013
Would this technique work that has been cut up into sections before roasting? I don't see why it would affect it, but I thought I would double check first.
Jen W.
November 23, 2013
I tried to scan for an answer to this question and didn't see it off hand... can you tell me what the cook time would be for an 8-10lb bone in breast? This sounds delicious, Thank you!
Leith D.
November 23, 2013
You can use this to brine ANY size turkey, just make sure to adjust the amounts (4 TB salt for a 20 lb turkey). I live in LA and still have my '06 Times...over the years I've added various herbs....I always use thyme....and seasonings. This method has never failed. Stuff the cavity with lemons, celery and onions for great drippings.
hekawi
November 25, 2013
Ahh, "The Great Turkey Smackdown..." -- I still have mine, too. I haven't made the turkey any other way since -- my family won't let me! (And, let's face it, this recipe makes such a great turkey, I haven't even tried.) :)
student E.
November 20, 2013
two questions:
1. would this work if i only have 36 hours to brine the turkey?
2. has anyone tried this with stuffing?
1. would this work if i only have 36 hours to brine the turkey?
2. has anyone tried this with stuffing?
lisabu
November 20, 2013
Hi there, two answers:
1.Yes and
2. Yes.
We did an early thanksgiving this year, and i couldn't find a fresh turkey until 2 days before. "Fresh" was a little frozen so i had to defrost it then put the salt mixture on for about 1.5 days. Also decided to stuff at the last minute. took a little longer to cook (3 hours total for a 15.5 lb. bird) but it was fantastic. Not too salty...either the stuffing or resulting gravy. This is the best turkey recipe i've ever had.
2
1.Yes and
2. Yes.
We did an early thanksgiving this year, and i couldn't find a fresh turkey until 2 days before. "Fresh" was a little frozen so i had to defrost it then put the salt mixture on for about 1.5 days. Also decided to stuff at the last minute. took a little longer to cook (3 hours total for a 15.5 lb. bird) but it was fantastic. Not too salty...either the stuffing or resulting gravy. This is the best turkey recipe i've ever had.
2
Dan P.
November 21, 2013
"Fresh" is NOT frozen. Yet a frozen bird can be Fresher..
A fresh bird is cooler to 26 F and held no colder to prevent Salmonella and bruses durring shipment. Frozen are cooler to -32 F and held at at least 0 F. Thaw a frozen bird (suspended animation) and compare that to a fresh that has been around a few days.. frozen may be fresher..
A fresh bird is cooler to 26 F and held no colder to prevent Salmonella and bruses durring shipment. Frozen are cooler to -32 F and held at at least 0 F. Thaw a frozen bird (suspended animation) and compare that to a fresh that has been around a few days.. frozen may be fresher..
Vicki
November 5, 2013
if you use the brining method, can you use the turkey drippings and juices for your stuffing or will it be too salty
TheSlyRaven
October 9, 2013
Is the amount of salt per pound the same if I am doing a boneless turkey breast instead of a whole bird?
I will only have about a day to brine my turkey. Will this amount of time still be sufficient?
Since I am doing only a breast, and for less time than suggested, should I remove the skin and put the brine under the skin?
I will only have about a day to brine my turkey. Will this amount of time still be sufficient?
Since I am doing only a breast, and for less time than suggested, should I remove the skin and put the brine under the skin?
Jay K.
October 6, 2013
when rubbing the salt on the breast do you put any under the skin directly on to the white breast meat?
Kristen M.
October 7, 2013
No, even easier -- it's just sprinkled on the skin. There's plenty of time in this recipe for the salt to absorb through.
terryfontaine
December 4, 2012
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?
HeidiRowe
November 27, 2012
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.
Mcw
November 27, 2012
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!
Greengourmet
November 27, 2012
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!
fitsxarts
November 26, 2012
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!
Dales K.
November 21, 2012
Thanks Kristen ,
I am really going to enjoy Food52 and Thank you for the responce....
Have A great Thanksgiving
I am really going to enjoy Food52 and Thank you for the responce....
Have A great Thanksgiving
hsooh
November 21, 2012
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.
Kristen M.
November 22, 2012
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.
Steph C.
November 20, 2012
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!
Kristen M.
November 20, 2012
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!).
Steph C.
November 20, 2012
Thank you! I was concerned about bacteria growth, but assume at an hour it should be okay(?).
Marc O.
November 21, 2012
Steph - I leave mine in the fridge for 12-24 hours to dry. The skin comes out a lot crispier that way.
vanessa.b
November 20, 2012
How long should a 20lb turkey be cooked, if using this method?
Kristen M.
November 20, 2012
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!
Mcw
November 19, 2012
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!
Kristen M.
November 20, 2012
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!
Kim M.
September 13, 2013
Electric roasters tend to be a moister environment and therefore do not brown or dry the turkey's skin the way a conventional oven does. I'm sure the meat itself will be fine.
dfarron1
November 19, 2012
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.
Kristen M.
November 19, 2012
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.)
GrandmaGG
November 18, 2012
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!
NeilJ
November 18, 2012
Are the oven temperatures used for a convection or conventional oven? Thanks
Kristen M.
November 19, 2012
Conventional -- for convection, you may want to drop the temperature 25 degrees.
AllisonT
November 19, 2012
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!
Kristen M.
November 20, 2012
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!
vivanat
November 11, 2012
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.
ConnieHuberSchmidt
November 8, 2012
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?
Kristen M.
November 9, 2012
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!
LJP
November 7, 2012
Do you need to use a natural turkey or does a frozen butterball work as well?
saramarsh
November 8, 2012
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...
BArnold
August 20, 2012
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?
Kristen M.
September 20, 2012
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!
shoestringmama
January 5, 2012
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.
rider5
December 28, 2011
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!!!
shoestringmama
December 6, 2011
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!
hothead
December 5, 2011
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.
Could you give me an estimate of how many teaspoons or tablespoons of the suggested spices to add to add along with the salt.
Kristen M.
December 5, 2011
Hi hothead -- check out Russ Parsons' complete recipes for those 3 herb & spice salts here: http://www.latimes.com/features/food/thanksgiving/la-fo-calcook18-2009nov18,0,3107976.story
Warren
December 1, 2011
Tried this and it turned out fantastic. Truly the juciest turkey I've ever eaten. Glad I tok a chance on this one!
MAP
December 1, 2011
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.
CentralCoastContessa
December 1, 2011
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!
jlsm
November 28, 2011
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.
Klweaver
November 28, 2011
Best turkey I've ever made. I didn't have 3 days - just 1 1/2, and it was still amazing.
Pammorgan
November 27, 2011
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?
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?
anne7hall
November 27, 2011
Amazing!! The turkey was perfect - delicious, golden brown and easy to do. Thanks for a great recipe.
lorigoldsby
November 26, 2011
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.
jonahgail
November 25, 2011
made this yesterday for Thanksgiving ... I'll never wet brine a bird again ! It came out perfectly ... juicy all around. Thanks !
bookjunky
November 25, 2011
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+++
Jenny O.
November 25, 2011
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.
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.
drbabs
November 25, 2011
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.
cincoymaya
November 24, 2011
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.
RitaVDZ
November 24, 2011
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.
kcc
November 23, 2011
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.
Kristen M.
November 24, 2011
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.
MrsMaltby
November 23, 2011
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?
Kristen M.
November 23, 2011
Sure, go for it! Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes.com/2009/nov/18/food/la-fow-turkeyfaq18-2009nov18 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.
Sonkie
November 23, 2011
Thank you everyone. There is about a cup in the bag so it sounds like I'm on schedule!
thirschfeld
November 23, 2011
You are good to go. There should be about a cup of blood in the bag. Continue as scheduled
Sonkie
November 23, 2011
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?
Kristen M.
November 23, 2011
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.
Tammy W.
November 22, 2011
Would this work for a deep fried turkey?
Kristen M.
November 22, 2011
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.
QbanLuli
November 22, 2011
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?
Kristen M.
November 22, 2011
If you normally slow-cook your turkey, there's nothing about this technique that will hurt that. Let us know how you like it!
thirschfeld
November 22, 2011
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.
Kristen M.
November 22, 2011
This is great news! I'm so glad you liked the results. Follow-up question -- where the heck did you store 6 brining turkeys?
thirschfeld
November 22, 2011
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.
everblessed
November 21, 2011
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!
nan8LT
November 21, 2011
What effect does the honey have on the skin being crisp?
hardlikearmour
November 21, 2011
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.
phyllis
November 21, 2011
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.
Kristen M.
November 21, 2011
Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes.com/2009/nov/18/food/la-fow-turkeyfaq18-2009nov18 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.
phyllis
November 21, 2011
Thanks very much, Kristen. I'll definitely use this method. Happy Thanksgiving!!
denverdawn
November 20, 2011
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?
Mcriden
November 20, 2011
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.
hardlikearmour
November 20, 2011
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.
katethecook
November 20, 2011
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.
Kristen M.
November 20, 2011
Russ Parsons answered this (among other questions from readers) here in 2009: http://articles.latimes.com/2009/nov/18/food/la-fow-turkeyfaq18-2009nov18 Sounds like it's doable, but won't have quite the same effect.
Kristen M.
November 20, 2011
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!
lisabu
November 18, 2011
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?
Kristen M.
November 18, 2011
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/features/food/la-fo-calcook-20101118,0,2023481.story
True B.
November 17, 2011
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?
Kristen M.
November 17, 2011
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.
Nanny L.
November 16, 2011
I am planning on cooking my bird in the Weber. Any thoughts?
Kristen M.
November 16, 2011
Nanny Linn, check out Russ Parsons' story on grilling the dry-brined bird, which he perfected last year: http://www.latimes.com/features/food/la-fo-calcook-20101118,0,2023481.story
CA B.
November 16, 2011
This method sounds very, very intriguing! Will it would on a Butterball?
Kristen M.
November 16, 2011
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/topics/458212
galsmu
November 17, 2011
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.
Kristen M.
November 17, 2011
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.
starving_artist
November 16, 2011
Can I do this with a roasting chicken? And if so does it need the full three days?
Kristen M.
November 16, 2011
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.com/recipes/2007/09/the-best-roast-chicken-recipe-try-it-with-me.html
hbgrrl
November 15, 2011
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
One thing that is not mentioned....be warned: this brined bird will cook faster than what you're used to. Plan accordingly! lol
aargersi
November 15, 2011
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??
aargersi
November 20, 2011
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.
EmilyC
November 15, 2011
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!
sunnyluz
November 15, 2011
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!
hardlikearmour
November 15, 2011
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.
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