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

I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. Do a 12-pound turkey and a 16-pound turkey really cook for about the same time? If not, how do I figure out time for a 13-pound bird? Thanks!

  • Posted by: THewat
  • November 24, 2013
  • 1371 views
  • 2 Comments

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Lindsay-Jean Hard
Lindsay-Jean Hard November 24, 2013

For a standard bird, we recommend roasting at 425 for the first 30 minutes, and then reducing the heat to 325 degrees. Pull your turkey when its internal temperature reaches 160 degrees -- it will rise to 165 while it rests. Temp is more important than time, but plan for approximately 13 minutes per pound.

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creamtea
creamtea November 25, 2013

"Thermometer (instant or regular) to check temp of your turkey: priceless"

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