I have a question about the ingredient "Kosher salt" on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. Would 'real salt' be ok to use, or do I need to purchase salt labeled as Kosher Salt? Thanks!
Kristen is the Creative Director of Food52
Table salt is finer than kosher salt, so teaspoon for teaspoon, you will end up with more granules of salt and the end product will be saltier. Russ Parsons recommends reducing the amount to 2 teaspoons per every five pounds of turkey for more finely ground salts like regular table salt. Hope you enjoy the Judy Bird!
Hi AllisonP -- I'd recommend kosher salt for the brine. To use table salt, you'd need to find a conversion chart online to convert 1 T diamond kosher salt to an equivalent amount of table salt. That said, I find the taste of kosher salt to be better and would recommend it here. If you can't find Diamond and end up with another brand (e.g., Morton's), make sure you look up the conversion. (Not all kosher salts are created equally.)
Please enter a valid email address.
Well played. You deserve a cookie.
Thank us later!
29 Genius Recipes to Freeze Now
In 1969, Kraft Split Its Jell-O into Three
Our Latest Contest Winner
Recipe of the Day
Do Monster Cereals Really Have a Cult Following?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.