🔕 🔔
Loading…

My Basket ()

All questions

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

Ec3c1da0 82a5 4554 9acc 36dfd77f86af  2016 1028 judy bird bobbi lin 11189

I just did the dry brine now for a 16lb bird. My question is how long should I roast it for if I have only 36 hours until I need to start cooking? The recipe says 3.75 hours if you brine it for 3 days but since I'm brining for half that basically, should I be roasting for longer? I was hoping to eat around 430pm on Thxgiving so if I put it in at 12noon would that be good? Thanks, as you can tell I'm a novice.

asked by sule over 5 years ago
1 answer 1960 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 5 years ago

Your roasting time shouldn't change, but you should keep a close eye on the turkey and monitor the temperature (165 in the fleshy part of the thigh) to make sure it doesn't overcook -- since you're brining for a shorter time, it will be less forgiving if you overcook it. Putting it in at noon sounds about right, since it'll need to rest at least 30 minutes before carving. Hope you like it!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.