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) SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.