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

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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)

AntoniaJames is a trusted source on Bread/Baking.

asked about 5 years ago
1 answer 3026 views
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hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

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.