Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
With a bird this good-looking, you really don't want to do much to it.
With Parsons' precise salt ratio -- 1 tablespoon Diamond Crystal kosher salt for every 5 pounds of meat -- you can be confident you won't over- or under-season the star of the table.
A turkey sealed in a 2 1/2-gallon zippered bag takes up a lot less fridge space than one soaking in a vat of wet brine. (An oven bag will do in a pinch, but be prepared for it to leak.)
For the last 24 hours, take the turkey out of the bag to air dry in the fridge. Give it a good pat dry, inside and out -- the drier you get it, the better the skin will crisp.
You can baste the skin with butter, but it's not necessary. In one test, Parsons found that the butter helps with browning, but not necessarily with crispness.
Start roasting the turkey breast-side down for the first 30 minutes.
This helps keep the white meat nice and juicy.
When it's time to flip, grab two clean kitchen towels or oven mitts (or big wads of paper towels).
Now flip! You'll have more control than if you try to pick it up with tongs or a carving fork (which is really a recipe for turkey-on-the-floor).
Depending on the size and shape of your bird (and roasting rack) it might get these crazy indentations at this stage -- don't panic! They'll pop back out as it finishes roasting.
About 1 1/2 hours later (or earlier if your bird is tiny), start checking the turkey's temperature in the fleshy part of the thigh. At 165 degrees, pull it out to rest.
Rest that turkey at least 30 minutes.
Now get carving!
Author Notes: This recipe won a turkey taste test with staff of the L.A. Times Food Section in 2006 and Russ Parsons, the Food Editor at the paper, has been writing about it every Thanksgiving since. The technique is inspired by chef Judy Rodgers, who dry brines the famous roast chicken (and just about everything else) at Zuni Café in San Francisco, but never a turkey. Parsons decided to try it and found, not only does it work -- it comes out perfectly juicy and crisp, with none of the sponginess that you sometimes get with wet-brined birds. He tests a new variation each year, and slashes steps he decides aren't important. He's grilled the brined turkey, and added herbs and spices to the salt -- but his most genius discovery is that you can brine a frozen bird as it's defrosting. And why wouldn't you? —Genius Recipes
Serves 11-15
- One 12- to 16-pound turkey (frozen is fine)
- Kosher salt
- Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
- Melted butter for basting (optional)
- Wash the turkey inside and out, pat it dry, and weigh it. Measure 1 tablespoon of salt—we used Diamond Crystal kosher— into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like—try a pinch of smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
- Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
- Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak, or wrap the bird in a few layers of plastic wrap.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. Liquid might collect in the bag as you go—this is normal!
- Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour (do not rinse—it's not needed, and rinsing will make the skin less crispy). Heat the oven to 425° F.
- Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
- Reduce the oven temperature to 325° F, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165° F, about 2 3/4 hours total roasting. Note that because a dry-brined turkey cooks more quickly than one that hasn't been brined, it's best to check the temperature early with this recipe—it may be done faster than you think!
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
- This recipe is a Community Pick!
More Great Recipes: Chicken|Entrees
Topics: Thanksgiving
9 months ago SDCook
Just came across this...after deep frying a bird for thanksgiving and smoking on (Pit Barrel Cooker) for Christmas. Has any one tried this using these two methods? Seems like it would definitely work for the Pit Barrel cooker since I did something very similar. Not sure on a deep-fried turkey...but thinking it might
9 months ago Leith Devine
My husband smokes one every year and it's still juicy and tender. I've never tried deep frying!
10 months ago Molly T
Hands down the best turkey I've ever cooked. My 15 lb. bird was done in 2 1/2 hours, and I actually should've been checking even before that because it was over 165 by that time! The white meat was perfectly seasoned (and there were no leftovers). I think I didn't get enough of the brine on the dark meat, maybe because the bird was frozen to start and difficult to maneuver on its side. Definitely using this again next year - thank you for a great recipe!
10 months ago Yvonne Reese
I have been using the Judy Bird dry brining recipe for 3 years and it has never let me down. I wet brined my turkey for years and it was a ton of hassle and the results were nowhere near as tender, tasty and juicy as the Judy Bird. I cook my Judy Bird in an 18 quart roaster oven and I could not ask for a more amazing turkey. This dry brine recipe makes it worth it to purchase an expensive free range, fresh turkey. I will never go back to wet brining. If you want to turn your turkey from meh to WAHOO, use this recipe. I haven't found any other easy turkey technique that can do a $41 turkey justice.
10 months ago Ally
First time I have tried dry brining and it was the best turkey I have ever made. I added paprika, cumin, and lemon zest to the kosher salt. I will never name it any other way. Thank you for all the suggestions and comments!
10 months ago Leith Devine
I'm so glad. Happy Thanksgiving!
10 months ago miki
This is fantastic. I just followed this recipe exactly with a 15 lb fresh organic turkey. I used 3T of K salt as specified with no other seasonings as I wanted to assess this dry brine method. The turkey was perfectly done in the time directed. It was the best looking turkey I've ever produced. The skin was crispy and the meat (white and dark) was juicy. The only caveat is, as with other brine options, I find the pan drippings to be too salty for use in my gravy. I'm used to this so I made some chicken stock last week to compensate.
This really is fantastic!
10 months ago Leith Devine
That's great! Happy Thanksgiving!
10 months ago Patrick Marinello
I'm cooking a 12 1/2 lb turkey. How many mins per lb should I be going for?
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I'd start checking no later than an hour and a half to get a sense of how far it has to go—dry-brined birds are quick to cook, but the exact time will depend on a variety of factors (like the shape of the bird, your oven, how cold it was when it went in). When in doubt, start early—tented under foil, it will stay warm for quite some time as it rests.
10 months ago Patrick Marinello
Thank you so much and have a happy thanksgiving!
10 months ago kari
Bout to dive into the cooking process and I'm a little nervous! Should I be basting every 20 minutes or just let it ride the heat wave? Thanks!
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I always let it ride, myself!
10 months ago Deena B
If I use a mix of melted butter and bacon grease, would that make it too salty?
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I'd use unsalted butter if you have it, but either way it should be delicious—it's such a thin coat relative to the rest of the meat (unless there are people stealing the skin, and if so that's their problem).
10 months ago Laura
Hi - I am cooking a 22 lb bird this way today, and the estimated times in the comments here are very different than the 13 minutes per lb on the hotline. Afraid of putting this in way too soon!
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
It always cooks faster than the average turkey, but there's no harm in starting early—tented with foil, it will stay hot for a long time (the bigger it is, the better it holds heat). And I think turkey tastes better when it's just warm, not piping hot, anyway.
10 months ago Laura
I just pulled it out after 3 3/4 hours. Could have 30 minutes earlier I am sure! Looks perfect!
10 months ago Neel N Patel
So are we not supposed to rinse the bird after the dry brine? Also, are we to avoid seasoning the turkey with salt before putting it in the oven?
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
That's right—no rinsing, and no seasoning before going in! It should be nicely seasoned just as it is.
10 months ago TJL
Since we are traveling for Thanksgiving this year I will only have 24 hrs before I need to start cooking the turkey. Is it possible to use this method in less than three days?
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
Yes, there will still be benefits to salting even a day ahead!
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
p.s. I'm about to salt mine tonight, only 2 days out.
10 months ago TJL
Thanks so much!
10 months ago Leith Devine
I'd skip part of the air drying step and leave the salt on for a little longer.
10 months ago AlexEats
If we started it last night like you did then when do you think would be a proper time to start the air drying?
10 months ago TJL
I really started today around 2pm. The turkeys are bagged in the fridge. I plan on taking them out of the bag at about 10 am and leaving them uncovered in the fridge from 10-1p. I will let sit out of fridge from 1-2pm. I know its not great but best we could do given our travels. If all the salt has not yet been absorbed by the turkey, I will, most likely, wipe some of it off with a dry paper towel - then I always baste with butter.
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
AlexEats, if you haven't started air-drying yet, I'd just start in the morning!
10 months ago AlexEats
Thank you Kristen! Happy Thanksgiving.
10 months ago gumal124
Good job!
10 months ago swrk
Has anyone tried this with a stuffed bird? Any recommended adjustments? I've got a 16.5 pounder.
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I haven't tried it, but it should just cook a bit more slowly. Note that the stuffing should reach 165 degrees F, too, which will mean the turkey's temperature will be higher (but it will be somewhat protected from overcooking by the brining). I would undersalt the stuffing a little.
10 months ago soupcon
If you cut the tendons at the ends of the drumsticks (assuming it is not already done) before roasting by using a very sharp knife to cut around the bone and through the skin and tendons will ensure edible drumsticks. Most drumsticks I find on roasted birds like turkeys are too dry, even after dry brining unless the tendons have been severed.
10 months ago Leith Devine
What a great idea!
10 months ago Jean
I have noticed some recipes recommend rinsing the bird after brining and other recipes recommend simply patting the bird down with a paper cloth. Does anyone have any insight as to what is best? Thank you
10 months ago Leith Devine
Pat it down before you let the skin dry out on Wednesday.
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
Leith, thank you for being so helpful on this thread!
10 months ago NYNCtg
I forgot to get bags. Is there a reason it would not work in a glass pan covered with plastic wrap?
10 months ago Leith Devine
Use a kitchen trash bag (non-smelly variety). A friend of mine put hers in a lavendar smelling bag and had to get another turkey.
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I've also done it in a few layers of plastic wrap, and in a oven roasting bag, but those tend to leak a little.
10 months ago NYNCtg
Thanks, I had a large heavy bag from the farmers market that I used. Leith, I am laughing at the idea of a febreezed turkey. Sorry for your friend.
10 months ago Burchie
need some advice. I have followed the recipe exactly for the past 2 thanksgivings and had a wonderful, perfect bird. Because of oven issues, we have to cook the turkey on a grill this year. Would you suggest changes in the flipping portion since the heat source will be exclusively from below? has anyone done this recipe on a grill before?
10 months ago Kristen Miglore
Kristen is the Creative Director of Food52
I haven't grilled it myself (too cold here!) but I've heard others have had great results. Check out Russ Parsons' grilled version, too (one of his later adaptations of the Judy Bird recipe). http://www.latimes.com...
10 months ago cl062
I used a fine kosher salt, and just read on another website that if a fine salt is used the 3 Tbs per 5 lbs should be reduced. Is my bird going to be too salty? Also, I don't think I pat it dry before salting. This recipe seems fool proof….but maybe I messed it up.
10 months ago Leith Devine
I've did that once and it wasn't too salty. You didn't pour a cup on there, it will be fine!
10 months ago Tricia Giese-Church
I still don't understand what the secrecy is behind the spices. I get the 1 Tbls of kosher salt to 5 pounds of bird. I don't understand why so many people ask for a more accurate spice measurement. In one of your LA times articles, it says, click here for the 3 spice measurements but nothing is mentioned about it. I've read all of the comment below. I'm not alone. Please be more specific. For example, if we are doing the Rosemary/Lemon combo, what is the measurement, per 5 pounds of bird, or 1 pound of bird for that matter.
10 months ago Leith Devine
There's no secrecy that I know of, I think it depends on your taste. I'd look up a regular chicken recipe using whatever spices you are interested in using and multiple the amounts for the size of your turkey. I eyeball the spice measurements myself :)
10 months ago Tal Prince
Maybe I missed it, but if we're to add the spices and herbs suggested, how much of each?