🔕 🔔

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

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 almost 5 years ago
1 answer 2964 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added almost 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.