🔕 🔔
Loading…

My Basket ()

All questions

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

Ec3c1da0 82a5 4554 9acc 36dfd77f86af  2016 1028 judy bird bobbi lin 11189

I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. I have a recipe that calls for a butter rub, mixed with pancetta and herbs just before roasting; no brining. Is there any issue if I put butter rub under the skin and salt the outside three days in advance?

asked by Leslie Whitten about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1417 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

That makes sense! Thanks so much for the quick response.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

that's the right answer. you can add the butter just before roasting, though. sounds good, inf act. by the way, one year i tried basting half of the turkey with butter and not basting the other half at all and found only a very slight difference in browning. think spf 30 v. spf 35.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.