Dry-brined turkey (a.k.a.the Judy bird) [Russ Parsons] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 111) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cranberry sauce [Daniel Humm]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turkey brines for 3 days.

  • Frogcake on May 11, 2016

    Yes!!! I learned about this technique from the Zuni cookbook and everyone always asks me for my recipe! I grew up eating leather-dry turkey - I knew there had to be a better way! This is a fab recipe, no fail with moist juicy meat and the crispest skin you've ever tasted. Try making it with Judy's bread salad, using champagne vinegar. Having eaten the real thing at Zuni I am proud to say that my version is not that much different! Thank you, Judy!

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