Photo: Beatrice de Gea / Los Angeles Times

Russ Parsons, Food Editor at the LA Times, spends the weeks before Thanksgiving converting wet brine believers to his dry-brine technique. The so-called “Judy Bird” (named in honor of Judy Rogers of San Francisco’s Zuni Cafe) requires only a few tablespoons of salt and a sealable plastic bag. Wet brining can involve a bucket of brining solution and a bobbing turkey which is hard to make room for when your fridge is stocked with sides.

Russ shares his love of dry-bringing tomorrow on the show so we thought we’d share his recipe, first published in the LA Times, with you below…

 

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  • Linn

    I am freaking…..a lot of liquid in bottom of bag, I turned it over, will it reabsorb?

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