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. Recipe says rest uncovered for at least 8 hours - is there a max or preferable amount of time? Thanks, nt

  • Posted by: ntt2
  • November 9, 2014
  • 1247 views
  • 6 Comments

4 Comments

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Susan W
Susan W November 9, 2014

It's to dry the skin so you end up with a crispy skinned turkey. Eight to ten hours is fine. You still pat it with paper towels before roasting. I would put it on a rack on top of a sheet pan so the air can circulate all around the turkey. Such a great sounding recipe.

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drbabs
drbabs November 10, 2014

I've made this and it is a great recipe. I just took it out of the bag the night before I planned to roast it, and let it sit uncovered in the refrigerator until about an hour before I had to start cooking it. As Susan said, the idea is to dry the skin so it gets super crispy.

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sydney
sydney November 10, 2014

Apologies for straying from specifics, but I've tried every roast turkey recipe and done everything possible to a turkey except to make love to it. Now, the butcher cuts it up for me and I roast in pieces I simply salt and pepper straight from the bag. I have the crispiest, prettiest and most delicious skin, and as juicy a meat as a turkey can have, done the simplest way. Everyone loves my turkey. I'll never touch a whole turkey again.

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HalfPint
HalfPint November 10, 2014

" I've tried every roast turkey recipe and done everything possible to a turkey except to make love to it"

Love this!

Susan W
Susan W November 10, 2014

I agree Zelda. I love the smell, the roasty, salty, crispy skin, the dressing (I make it in muffin tins so the crispy surrounds the entire serving), the gravy and the mashed potatoes. I never enjoyed the turkey until I started cutting it up. It changed my life. I think following the Judy Bird technique would be brilliant. I'll be trying it this year.

Larry
Larry November 13, 2014

Roasting a large turkey requires a long cook time because of the large cavity of air. Roasting cut pieces significantly decreases cook time, makes a nice presentation with evenly browned crispy skin and lessens the chance of dry white meat or underdone dark meat. A similar method called Spatchcock (likely Irish in origin), involves removing the backbone and splaying the turkey out as one piece and results in a beautiful and evenly cooked bird. There are many sites with information on the web.

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