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

OK riddle me this - I am now thinking I should dry brine the 20 legs we will be smoking for TDay - that should work fine right? AND - I love HLAs honey addition - honey smoked turkey legs?? I asked this on the recipe as well

  • Posted by: aargersi
  • November 15, 2011
  • 2764 views
  • 5 Comments

3 Comments

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Kristen Miglore
Kristen Miglore November 15, 2011

I've never done it, but I think it sounds like a great idea! I don't think there's any reason not to dry brine a turkey. Ever. (Anyone want to disagree?)

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aargersi
aargersi November 15, 2011

Gonna do a test run this weekend and will report back!

aargersi
aargersi November 15, 2011

Gonna do a test run this weekend and will report back!

usuba dashi
usuba dashi November 15, 2011

Dry rub with salt will work. My family have always been in the dry cure business, so a little suggestion . . . figure to dry rub for at least two days . . . we always used one inch for salt penetration per week. Rinse the legs before smoking and cooking. I would try a trial leg or two before going with 20 legs to make sure the absorption rate of the turkey legs is not more or less than other species

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aargersi
aargersi November 20, 2011

Reporting in - SUCCESS! We did 3 legs in salt and garham masala, and 3 in salt and honey per Hardlikearmor's suggestion. Both were delicious - but the honey one ruled the day so that is how we are going on TDay. We smoked them for about 4 hours, they were GORGEOUS deep bronzed, and absolutley perfect salt / sweet / smoke flavor.

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