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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 like to stuff minced onions and shallots under the skin prior to roasting. Does this method weaken or dry the skin too much to do that? Will it be prone to tearing? thanks.

Lisanne is a trusted home cook.

asked about 6 years ago

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2 answers 1749 views
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Kristen Miglore

Kristen is the Creative Director of Food52

added about 6 years ago

No, it'll still be sturdy enough for poking around!

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79fe2dae ea6f 4c23 be6c c6bc27824abc  hadleysage
added about 6 years ago

The texture of a turkey's or chicken's skin has more to do with how the bird was raised than what you do to it prior to roasting. If the skin seems like it can handle a few onions and shallots, I'd say go with your usual method.

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