🔕 🔔
Loading…

My Basket ()

All questions

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

3c8efe8b 201e 4bdb b436 a075cf5b4db5  2014 1030 judy bird on platter mid 036

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!

asked by THewat over 2 years ago
2 answers 813 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 2 years ago

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.

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added over 2 years ago

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