Confirm salt amount and texture
First time I’m making this and just want to confirm that this very small quantity of salt (I used 2tbl + 2 tsp) will be sufficient for a 13lb bird? Also, I ground up the diamond kosher with thyme in a mortar and pestle which resulted in a sort of powdery salt consistency. Not sure if I should be concerned about this
/28ce7883-e8ec-4cc3-a4fc-7667a6831ada--2019-0920_russ-parsons-dry-brined-turkey-aka-the-judy-bird_greenpan-roasting-pan_3x2_julia-gartland_211_1-.jpg)
Recipe question for:
Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
Recommended by Food52
1 Comment
Both the amount and size of the salt makes sense to me here. Getting the salt and herbs finer will help it penetrate the bird more easily and keep you from having big bits of dried rosemary or sage on the skin.
Hope this helps!
- Justin from the Hotline team