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

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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 ►► 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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Опубликовано:

21 авг 2024

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Комментарии : 149

@lisafield4154 4 года назад

Kristina is clearly star struck and I love it! I would have made a fool of myself if Jacques Pepin walked in on me. What a treat for all involved.

@food52 4 года назад

I was definitely star struck but he makes everyone feel so at ease! -KM

@therealchickentender 9 месяцев назад

@@food52 Watching this video and ear-to-ear grinning along is now my holiday tradition 4 years on now.

@kinkycurlfriend4471 4 года назад

I’m so done! Wasn’t expecting Mr. Pepin! He’s only my favorite chef ever and friend in my head. 😍

@food52 4 года назад

Glad you enjoyed watching!

@knittingdoula 4 года назад

This video was worth watching just to see Jacques Pepin get completely distracted by a pan of turkey juices. 😂😂 Great video as always!!

@food52 4 года назад

😂 Glad you enjoyed watching!

@tyghe_bright 4 года назад

Your expression the while time Jacques was there: Adorable!

@kinkycurlfriend4471 4 года назад

Ok all done, now to start it all over again. Jacques Pepin is a poultry whisperer! What a treat for you and the viewers. I found the Judy Bird dry brine technique about 4-5 years ago and I’ve never gone back to wet brine. Game changer!

@YvetteWalker 4 года назад

Wow! How excited were you to hear Jacques Pepin rave about your turkey? Coolest episode ever!

@food52 4 года назад

I couldn't have been happier, all around! -KM

@inTruthbyGrace 4 года назад

@@food52 that happiness spreads to us out here.. thanks.

@JB-hn6qw 3 года назад

You can tell from her giggle how happy she was.

@avaleen Год назад

Thanks for sharing, I'll be sure to try this seasoning combination to see how the flavors come together. Well done. Obnoxious note - Jamaicans have been doing this "dry brining" for DECADES. We call it seasoning your meat. Every. Piece. Of. Meat is seasoned before we cook it. Always. That's why our meats are so flavourful. Not seasoning your meat is blasphemous. Jacques was delightful, he kept saying "Ooh this is so moist..." LOL! Adorable. Also appreciated seeing how he carved up the bird. *chef's kiss*

@Ms.MD7 4 года назад

This is the best instructional video for dry brining. I did it this way last Thanksgiving and I'll never go back to messy wet brines.

@ViridianGames 3 года назад

I made this turkey for this Thanksgiving. I used lemon zest and thyme along with the salt. I was only able to dry brine it for two days instead of three, but it still turned out to be the best turkey I ever made. I also used the trick of cooking the bird breast-down for the first half of cooking to make sure the breasts and thighs got done at the same time. For the amount of effort it takes, the payoff is amazing.

@midlifemom5829 2 года назад

What size turkey, oven temp, roasting time breast side down/flip breast side up? Also your proportion of salt, grated lemon, thyme (fresh or dried?) thank you!

@ViridianGames 2 года назад

@@midlifemom5829 Okay, this was 11 months ago so I'm not sure I remember everything, but it was about a 14-pound bird (I usually make birds in the 12-14 pound range). I would guess that the ratio was about 1:1:3 of dried lemon zest, dried thyme and salt. After rubbing the bird inside and out, I put it in the bag and then put the whole thing in a foil roasting pan and put it in the fridge for two days. The night before roasting, I simply broke open the bag and pushed it aside so the skin could get a chance to dry. On the day, I pulled the turkey out of the bag, flipped it over breast side down and put it back in the roasting pan to cook for the first half, about an hour. Then I flipped it breast-side up for the second half. I used a probe thermometer in the breast to ensure I pulled it at the correct temperature, about 165f. I cooked the bird at about 400f the whole time, since the faster you cook it the less juice it loses. Total cooking time was probably 90 minutes to 2 hours; it shouldn't take forever to cook. I'd previously been using Alton Brown's wet-brining method and that produced a great bird, but this was even better and so much easier.

@expatcanuck2087 3 года назад

Okay, *that* was cool. A solid dry-brining tutorial *and* Jacques Pepin. You maintained your composure remarkably.

@Hexavolt 2 года назад

I've done this fine with no bag, just heavier salt mixture and a wash and pat dry afterwards, works great!

@therealchickentender 9 месяцев назад

At this point, 4 years on now, watching Kristen fangirl out over Jacques at the end is my Thanksgiving tradition. Never gets old. 😃😻 .... and I've used variations of dry-brining for as long - absolutely the best - I'm finally done trying various "new" technique/method. Dry-brine is simple and delivers every time. HAPPY TURKEY!

@Which-Craft 9 месяцев назад

I'm so relieved to see the struggle we all have doing the turkey thing. It makes me feel felt and OK with myself that I'm not the only one!

@hannahwhite9729 4 года назад

Jacques Pepin!! My heart leapt when he came out, that is so cool!!

@food52 4 года назад

Glad you enjoyed watching, Hannah!

@ftbailey773 4 года назад

Wow that was a real surprise!!! What a legend.

@food52 4 года назад

:) Glad you liked it! -KM

@webmoss Год назад

I dry brined and beer canned the turkey in a Kamado Joe. Hands down the best Turkey ever!

@alaynelonigro6607 4 года назад

Used this recipe for 5 years and my husband who dislikes Thanksgiving meals because of the turkey has converted to a turkey lover. When placing the turkey into the plastic bag, make sure to do it horizontally on the counter as the first year we did this, I held the bag up and my husband plopped it in and with the weight, it fell through the bag and onto the floor! 😂. We had a good laugh.

@food52 4 года назад

Ha! Great tip, Alayne-glad you're a fan, too. -KM

@kinkycurlfriend4471 3 года назад

I’m back again this year and what a treat to forget Mr. Pepin is here and see him walk in. Still the best ever!

@journeyandjoy 4 года назад

I did this with my turkey this year and it was fabulous! I did a 21.5 pound turkey for a total of 4.5 hours. It wasn’t dry at all but think next time I’ll check at 4 hours!

@esmeraldahernandez1018 3 года назад

Omg I’m so glad I found your comment, I have to do a 21 lbs turkey and I’m so nervous!

@journeyandjoy Год назад

I’m doing it again this year with a 15 pound bird. I actually am using a dollar tree vacuum seal bag to brine my Turkey now.

@bannochie 4 года назад

I love these videos. They make me want to brine a turkey and its 2 o'clock in the morning.

@bloodhoundtown 9 месяцев назад

Wow what a surprise twist!

@johnfordfw1 4 года назад

I made this for New Year's dinner today. It really was the best, moist and delicious. Thank you!

@cpepperson124 4 года назад

This makes me excited to make a turkey....which has always been such a horrendously stressful chore! Thanks Food52. May the Lord bless you!

@food52 4 года назад

Thanks Callie P, I hope you love your first Judy Bird as much as we all did! -KM

@Kaalokalawaia 4 года назад

I love her expression when he keeps complimenting the turkey. I'd feel the same.

@inTruthbyGrace 4 года назад

yes.. definitely a cheery moment..

@carolyncampbell6718 4 года назад

When you turned the temperature down after initial baking it sounds like you said 350 degrees. The recipe reads to turn the temp down to 325 degrees. Please clarify. Thank you.

@hisomeonetrackingmuch1309 4 года назад

I'm so grateful that you always include the recipe. I watched another video, from a well-known food series, and they didn't go over the details of bagging the brine turkey, or padding it dry. It turned out awfully! It was way too salty, and super dry. I bought another turkey and I'm going to try again. Hopefully with your thorough instructions, it will work this time. Also, what a great honor to have Jacque Pepin not only carve your turkey, but complement it! WOW

@MusicIsLifeMD 4 года назад

Just FYI, there are few things that could have been why it was too salty. The covering isn't necessary, but rinsing is. The main thing is using the right kind of salt. If you use fine salt for a recipe that calls for flakey kosher salt, there will be too much salt.

@hisomeonetrackingmuch1309 4 года назад

@@MusicIsLifeMD I did use regular table salt😞

@MR-sq2ut 2 года назад

Lovely cameo! Always a treat to see Jacques Pepin.

@mxdmeta4 Год назад

Fantastic recipe and surprise guest. I'm trying this tomorrow and leaving a place in case Jacques pops by!

@c.a.9814 9 месяцев назад

Karen is the best ever. But Karen WITH Jacques Pepin, is over the top! This is the best turkey video ever (and a wonderful recipe too)!

@kpnitrl38 4 года назад

Just bcz Kenji is my RU-vid Chef hero, I will dry brine his spatchcocked turkey ur way. It's a match made in heaven.

@food52 4 года назад

Sounds like an excellent plan. -KM

@aafsterlife9647 4 года назад

That was a mindblowing carving and plating job.

@food52 4 года назад

Agreed! -KM

@williamcornelison4721 Год назад

So what kind of Salt was used on turkey? Reg. Ocean Kouser ??????

@Shannyfrizz 2 года назад

he is so special. loved this.

@rickardnolan3019 2 года назад

I keep seeing videos about dry-brining turkeys and everyone puts the seasoning on the skin. How, exactly does that season and have the moisture retaining effect on the meat that a brine is supposed to have? Wouldn’t it be better to put the seasoning under the skin so it comes in contact with the meat like a wet brine does?

@garyhorvath2957 2 года назад

This recipe was REALLY GOOD!! I was surprised as I usually wet brine.

@esmeraldahernandez1018 3 года назад

Tried it yesterday on a 21lb turkey and WOW it was so juicy and the cook time reduced greatly! In fact i think i over cooked it because the thermometer read 180°!!! 🙌🏽

@semco72057 4 года назад

I love the look of that turkey and I have one which I plan on cooking for this Thanksgiving Day. I have an Oyster counter top oven to cook my turkey in and this is the third one I purchased. I cooked a turkey last year and loved how it came out and will do it again and this time cooking the turkey in a bag to keep the roaster clean and there is two bags in the box I purchased so I can make both Thanksgiving, and Christmas turkeys in my roaster. I will use my Instant Pot to cook some of the extras in and hope they turn out fine.

@food52 4 года назад

Good luck, Sidney-sounds delicious! -KM

@kathleennorton6108 4 года назад

This method needs to be tried. Amazing!

@food52 4 года назад

Hope you love it-it's hard to go back! -KM

@foodstuffs9828 4 года назад

This is so great!!

@food52 4 года назад

Thank you! -KM

@apl1515 4 года назад

Jacques Pepin!!!!!!!! Oh he is my FAVORITE! 😍💗💗💗💗. I LOVE HIM! Wish I could watch him cook everyday. Also, my little daughter heard him and assumed I was watching Sponge Bob! 😂. I corrected her, noooo he’s actually French and he’s amazing!!

@food52 4 года назад

He is a true gem-be sure to check back for a full episode with him in a few weeks! -KM

@staceychieng1723 4 года назад

What roasting pan is that? I love it!

@food52 4 года назад

Hi Stacey! It's the Food52 x GreenPan Roasting Pan, and we love it too! You can find it on our site: food52.com/shop/products/6313-food52-x-greenpan-roasting-pan-with-rack Hope this helps!

@nursejoonloves2794 4 года назад

right? It's a gorgeous pan! I was looking for one now too!

@nataliemscrzysxycoolharris9623 4 года назад

*That looks sooooo good.*

@food52 4 года назад

It's really the juiciest ever. -KM

@teddibooboo 4 года назад

Fantastic!

@montanasojourn 4 года назад

What a WONDERFUL surprise. Jacques Pepin!!!

@food52 4 года назад

:) Glad you liked it! I was over the moon. -KM

@montanasojourn 4 года назад

@@food52 oh, and I did like the video. :-) I appreciate your presentations. Easy going, calming, ... And, I liked that you did not include him in the subject.

@JB-hn6qw 3 года назад

Smart, and adorable, and she can cook... Enough said...

@jamescam1430 2 года назад

Q. Do you rinse the brine off before cooking? Thanks for the video!

@food52 2 года назад

Don't rinse the brine before you cook your turkey! Let us know how it comes out. Happy Thanksgiving!

@zoweegeewhiz 4 года назад

Jacque taught me how to boil an egg!

@ChrisLam 2 года назад

omg the surprise reveal!

@annhutcheson5770 4 года назад

So... I know this is probably gonna sound like a stupid question but I’m going for it anyways. I assume that this bird needs to be a fresh, organic, free range bird, that ISN’T one of those pre injected, grocery store birds. So the question is - precisely what kind of turkey are we to use to get the best results because *gasp* the only birds I’ve ever cooked have been the readily available grocery store kind. I’m not even sure where to find such a “clean” bird, in Shasta County, California, unless my husband plays Elmer Fudd during Turkey Season (11/9-12/8 in California), and brings one home, but I’m afraid it wouldn’t be a lovely, plump bird and will be skinny, but with legs like Arnold Schwarzenegger and probably wouldn’t even be edible without seeing the inside of my pressure cooker. Love this channel! So, so many kitchen successes are to be found here! ❤️

@MsAsb-zx4sr 4 года назад

Ann Hutcheson I order my turkeys from Whole Foods. You can get a fresh, never frozen bird with no pre injections

@food52 4 года назад

I try to go for the most humanely-raised option I can find, personally, but there are lots of commenters on the recipe on Food52 that have used this recipe with pre-injected Butterballs with success. The salting is pretty subtle overall (and turkeys are pretty darn bland to begin with-hence the injections). -KM

@rodneyrichardson2902 Год назад

I've done drybrining a store bought turkey and it came out great 👍.

@nanciadalimonte7161 9 месяцев назад

My Grandfather was a doctor of bacteriology and when Thanksgiving rolled around, he always reminded his wife to get a frozen bird, as opposed to a fresh one. Reason being, with a freshly killed bird, bacteria develops quickly and remains in the bird which can end up on one's table (most of the time, a hot oven will take care of it... until it doesn't). With a frozen bird, once they are processed, they are flash-frozen which doesn't give the bacteria a chance to start/develop, etc. Every bird I've ever made (lots) has been a frozen one (I go with Butterball because that is the brand my grandmother also used) and with a dry brine, all the bird(s) have come out perfectly cooked, moist, with a crispy skin!

@rl42382 4 года назад

so basically I find it so funny how it's all coming full circle and every one should just buy a kosher Turkey because this is essentially the kosher salting process for kosher chicken and poultry.

@food52 4 года назад

It is very similar, indeed. -KM

@knittingdoula 4 года назад

Yep, I was thinking this exact same thing!! But I also wondered if additional brining with less salt would improve the flavor of the turkey even more.

@madtonesbr 4 года назад

Yup. I think the 80s and 90s were the time of being scared of salt and fat, and weird homemade recipes (stuffing orange or lemon under the skin, buttering the turkey which actually makes it LESS crispy, sticking an onion or a potato in the cavity).... now we're back realizing that just salt and a bit of fat and technique lead to a damn good bird. No need to mess around with untraditional and novel techniques.

@mikewhite690 3 года назад

@@madtonesbr Why does buttering the turkey make it less crispy?

@mannix1969 Год назад

We get a free turkey from work every Thanksgiving time. I tried this method the first time in 2013 and the turkey turned out great. My relatives couldn't get enough of the turkey and even took some home. But each subsequent try (5 or 6 times), the turkey turned out terribly. It usually turned out too dry. One thing I notice, was there was a lot of liquid that did not get re-absorbed into the turkey during the 3 day bagging process. The liquid just remained in the bag. What do you think went wrong?

@chili1593 2 года назад

Russ is the best. And Jacques….

@adrianacanales5924 4 года назад

Hello! Do you cover the turkey when cooking it?

@jb1995 4 года назад

I truly enjoyed your video. Can you give me the time and temperature that you cook your beautiful bird? Every year I use butter ,garlic and lemon zest under the skin and massage the outside as well. But this year I would like to try this instead.

@pepijnv8585 4 года назад

Major Media freak im sure it’s all in the recipe (in bio)

@food52 4 года назад

Yes, thank you both! Here's the direct link: food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird -KM

@lheogurl01 9 месяцев назад

Does it need to rinse after brining? Thank you

@klcrist 4 года назад

Will this technique work with a Turkey Breast as well?

@vanash4 4 года назад

So what day do I start it for Thursday?

@food52 4 года назад

Hi, so sorry for the late reply! According to the recipe instructions, the turkey should be dry-brined for up to 3 days, so Tuesday should work -- hope this helps!

@larpinbutchareon9900 4 года назад

Great video! Do you rinse the brine off before roasting? I've seen people do it and some not. Thanks!

@hisomeonetrackingmuch1309 4 года назад

For the love of God, will someone on the internet please answer this question

@hisomeonetrackingmuch1309 4 года назад

Larpin I found this information from the link "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." Also important is that here is only 1T of salt per 5lbs of turkey. I used way too much on my first attempt

@journeyandjoy 4 года назад

The Pioneer Woman washes and then submerges it in cold water for 15 minutes to remove extra salt. That’s my plan. Dry brine for over 24 hours and then rinse and put back in fridge to dry out the skin the night before I cook it.

@lisat9160 3 года назад

Do not rinse either before or after brining. I've made this for years and it is perfect! Even on a frozen turkey.

@owntor1 4 года назад

It's like grilling... a dry rub for the turkey.

@BrianMorisky 4 года назад

Pouring the jus over... I am DYING (good way).

@food52 4 года назад

I know, game-changer! -KM

@LiloUkulele 8 месяцев назад

can I dry brine while it's defrosting?

@ebranstetter66 4 года назад

With such a simple recipe it's important to know which brand of turkey did you cook? Which type of salt was used?

@madtonesbr 4 года назад

Just use good enough turkey (not plumped up with pre-brine or additives) and a decent kosher salt. Technique will help as long as the base ingredients are good.

@Ms.MD7 3 года назад

@@madtonesbr can I use sea salt?

@lcharles5909 Год назад

Will this work overnight?

@foxbritten 4 года назад

Dry brine plus Spatchcock for an even better turkey and it only takes 90 mins to cook

@prakhyaskitchen5815 4 года назад

Nice

@food52 4 года назад

Thanks! -KM

@theneutralplatform4834 4 года назад

Do you wash the salt off before you rest the turkey for another 8 hours?

@food52 4 года назад

Nope, no need! -KM

@1985jonc 4 года назад

My nerves are shaking worse than the camera man, looks delicious

@donovandonovan9944 4 года назад

The one time I brined the turkey I couldn’t use the deglazed dripping from the roasting pan- too salty.

@food52 4 года назад

I'm sorry to hear it, Donovan-there are some comments on the recipe on Food52 with tips for dealing with this, but my recommendation is to stretch it out with unsalted broth and roux as needed to make the gravy. -KM

@keithl7852 4 года назад

What do you do with the salt after the brine? Just wash the turkey off?

@food52 4 года назад

Hi Keith, the salt gets absorbed into the turkey during the dry-brine process, so there's no need to wash it off. Hope this helps!

@dbdb3447 4 года назад

Did wish bone fall out before he grabbed knife? 6:12

@integr8shun 3 года назад

What's with the wobbly camera work? Thought I was watching an episode of Law & Order.

@teridacktaljones4553 4 года назад

So you don't rub the backside and inside of the turkey with the salt?

@madtonesbr 4 года назад

You can do the backside too. The inside doesn't matter as much since you're not going to eat the carcass. Really, as long as you get enough salt over the parts you'll eat, your meat absorb it and will have enough salt and juices.

@teridacktaljones4553 4 года назад

@@madtonesbr Thx

@carlosdanj 4 года назад

Great video...was that a male Turkey?

@callicoat1 4 года назад

You lucky dog

@paulaortiz9501 4 года назад

Woohoo

@food52 4 года назад

Hear, hear! -KM

@walter80922 3 года назад

When you make a beautiful turkey and then someone dumps the drippings on the meat so you can't make gravy.....

@alfredjohnson7650 3 года назад

it’s jacques pépin he can do what he wants

@Stampey2 4 года назад

No offense but she looks like she's 12 and 45 years old at the same time. How does that happen?

@rhondar7656 Год назад

Slide sealing bags suck!!

@daddyjohn2007 4 года назад

😁🖖✌👌👍😎

@food52 4 года назад

@gurpreetsingh4977 8 месяцев назад

what a way to ruin a turkey, silly savage chef.

@kathleennorton6108 4 года назад

Jacques Pepin was born in '35. He is doing wonderfully. I sure hope he believes in Jesus.

@kathleennorton6108 4 года назад

@Kate Because not one of us will make it into heaven without believing in Jesus. It would be mean to not care.

@food52 4 года назад

You're right, he is doing wonderfully. We felt so lucky to have him join us. -KM

@georgestattner2273 4 года назад

How Annoying Is That Man's Voice! I'm Out Of Here!!

@harrisond8132 2 года назад

Not so proper bag.

@RowdyColt 4 года назад

This is not my opinion only, my friend also has brined chicken and turkey. I did a dry brine this Thanksgiving. Honestly I do not like anything about the results. Taste I do not like. ( organic turkey fresh). Texture I do not like . Never brine again. Why the hype? A trend that I say bye bye.