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

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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

asked by ntt2 almost 3 years ago

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6 answers 968 views
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Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

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

Barbara is a trusted source on General Cooking.

added almost 3 years ago

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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added almost 3 years ago

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 is a trusted home cook.

added almost 3 years ago

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

Love this!

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Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

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.

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added almost 3 years ago

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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