Russ Parsons's Dry-Brined Turkey (A.K.A. The Judy Bird) | Genius Recipes

This week on "Genius Recipes," Kristen's talking turkey -- specifically the most Genius turkey recipe of all time. L.A. Times food writer Russ Parsons first tried this recipe in 2006, inspired by chef Judy Rodgers's famous dry-brined chicken at Zuni Café in San Francisco. Kristen first wrote about the recipe for Food52 in 2011, and it's been a community favorite ever since! GET THE RECIPE ►► https://f52.co/36F1wiz

Stick around for the bonus mini carving tutorial at 5:48 -- featuring a surprise guest!

INGREDIENTS
1 12- to 16-pound turkey (frozen is fine)
Kosher salt
Herbs and/or spices, for flavoring the salt (optional—see suggestions in Step 1)
Melted butter, for basting (optional)

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