A FEW OF OUR FAVORITE THINGS. 50 UNDER $50. SHOP NOW »
🔕 🔔
Loading…

My Basket ()

All questions

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

3c8efe8b 201e 4bdb b436 a075cf5b4db5  2014 1030 judy bird on platter mid 036

For the herb salt rub to use in "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)", is it okay to mix the fresh herbs with the salt a day or two ahead of time? I'm seriously considering making this. In fact, I've pretty much decided, because I trust and respect Russ Parsons. I'd like to prepare the herb/salt rub this weekend. Thank you!! ;o).

AntoniaJames is a trusted source on Bread/Baking.

asked almost 5 years ago
1 answer 2038 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 5 years ago

Sure, if you want to knock it out early! The salt should preserve the herbs and spices -- just keep it tightly sealed.