I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. My 14lb turkey is almost at 165 and it's only been cooking for an hour, ha. Not quite as crispy as I was hoping. Any suggestions?
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.)