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And then came the "Judy Bird." Inspired by the chicken-cooking technique of my friend Judy Rodgers, chef and owner at San Francisco's Zuni Cafe, it couldn't be simpler: You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it.
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Andrew Scrivani for The New York Times. It's easy enough to recreate the effect in the kitchen. Simply roast the turkey at 325 degrees on a rack over a roasting pan until the thigh hits about.
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Turn the turkey on one side and season the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and repeat with the opposite side. Place the turkey in a 2½-gallon sealable plastic bag, press out the air, and seal tightly.
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Preheat the oven to 425 degrees. 7. 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.
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It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
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Judy Blume Wikipedia
Melted butter, for basting (optional) 1 Rinse the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds (2.3kg) the turkey weighs (for a 15-pound/6.8kg turkey, use 3 tablespoons). Flavor the salt with herbs and spices if you like. Grind them together in a spice grinder, small food processor.
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The "Judy Bird" is named for famed chef Judy Rodgers of Zuni Café in San Francisco. It was inspired by her method for preparing roast chicken, which is legendary among food lovers.
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Judy Tweenies Wiki
Ingredients. Serves 11 to 15. 1 (12- to 16-pound) turkey (frozen is fine) Herbs and/or spices, for flavoring the salt (optional—see suggestions above) Melted unsalted butter, for basting (optional) Kosher salt.
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These were remarkably different birds, and the clear winner was the dry-salted Judy Bird. Video: Food editor Russ Parsons shows you how to carve the turkey. Our readers clearly agreed. The first.
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The Judy Bird. 1 (12- to 16-pound) turkey. Kosher salt. The Low Down: 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt.
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After more than 20 years of writing Thanksgiving turkey recipes, I thought I had seen it all. And then came the "Judy Bird."
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Step 1: Pat turkey dry and place on a platter or in a roasting rack. Tuck fresh herbs under the breast and thigh skin. Season all over with kosher salt. Cover with plastic wrap and refrigerate 2 days. Step 2: The night before you plan to roast the turkey, remove the plastic wrap and pat dry. Refrigerate overnight, uncovered.
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Dry-Brined Turkey, aka 'the Judy Bird' Hosted by Evan Kleiman Nov. 17, 2012 Food & Drink. Listen 2 min MORE Russ Parsons is the food editor for the Los Angeles Times, and he sits in as Evan's co-host for this Thanksgiving episode.
The Judy Birds YouTube
For the turkey purist: The Judy Bird. The Judy Bird is one of our all-time top turkey recipes on the site, and for good reason: the dry brine is very hands-off, it requires no basting, and the crackling skin and flavor of the bird is unmatched.It's also a Test Kitchen favorite. "I LOVE a dry brine for a turkey. As a food stylist, the hallmark of a successful turkey for camera is evenly.
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After flipping and seasoning, I roast at 325 degrees F as per step 8, but my oven can take 3 hours or longer. If at any point the turkey is browning too much, I simply put on my roaster lid. I skip the foil of step 9 and try to let the turkey stand as directed before serving. Often we're already eating it.
