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?
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Kristen is the Creative Director of Food52
Wow, record time! I would take it out, crank up the heat as high as it will go, and stick it back in. (If you just crank it with the turkey in, it might burn in patches as the oven is racing to heat up.) You could also baste it with butter, which might help with brownness but will decrease crispiness.
Woah, really? How long on high head? Thank you so so much for your help, Kristen!
I would take a look after 10 or 15 and see how the skin is doing and check the temp again (but don't open the oven too much or you'll let out all the hot air!). You don't want to overcook the meat, just give the outside a little extra blast. It isn't covered, is it? It shouldn't be.
Not covered. I put it in the oven at 500 for 10 minutes and checked the temp. I must've done something wrong when i checked the first time because it says temp says 160... Skin looks amazing, put it back at 325. Should I be concerned that the little white thermometer on the bird itself has not popped up yet?
I meant to ask that earlier, if you'd checked in a couple spots (especially the fleshy part of the thigh, not touching bone). Sounds like it's right on track, but double check in a few spots before you pull it out for good—don't worry about that little plastic thing.
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