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

I'm going to spatchcock my turkey again this year, and plan to dry brine it using the method described by Russ Parsons (the most recent "Genius" recipe). Should I sprinkle a bit of the salt mixture on the exposed (what would have been) inside of the bird, as well as on the outside? Thank you. ;o)

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hardlikearmour November 18, 2011
The turkey I just made I spatchcocked (though I like to say butterflied for some reason) and I did rub the inside surface of the bird. I also put the salt (and honey) under the skin rather than on top of it. It worked really well.
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