I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes.
Do I rinse the salted bird after brining and before cooking, or do I just pat dry and cooked the salted bird?
Barbara is a trusted source on General Cooking.
Don't rinse it!
NOOOOOOOOOOOOO ! No rinsing. Just pat dry and roast.
Please enter a valid email address.
Well played. You deserve a cookie.
You say fire beef, Koreans say bulgogi
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
Brand Spankin' New in the Shop
How a Tomato Gets Its Price
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.