Let's talk turkey
Read all about The Times test kitchen's turkey smackdown -- and how it resulted in a blue ribbon-winning classic recipe. But there's more too, including soy-brined turkey and a Meyer lemon turkey. And if you're running late? Try the Hurry-Up Turkey.
November 17, 2011
Dry-brined turkey recipe
This is the bird everyone has been talking about. Inspired by the famous roast chicken by Judy Rodgers, chef at San Francisco's beloved Zuni Café, it's as simple as can be. No more pale, under-seasoned birds. No more finding room in the refrigerator for huge pails of brine. Salt it, bag it and forget it (well, give it a rub once a day just to be sure the salt is evenly distributed). The resulting turkey is moist, gloriously browned and perfectly seasoned all the way to the bone.
November 18, 2009
Your questions answered about the 'Judy Bird'
We've been writing about dry-brining turkeys for three Thanksgivings now and the response from readers has been overwhelming. Most say it's the best turkey they've ever made. But there are always some lingering questions. Here are answers to some of those most frequently asked. If you've got one that's not covered here, drop me a line at russ.parsons@latimes.com and we'll add it to this list:
Copyright © 2013, Los Angeles Times
E-mail
Twitter
Facebook
StumbleUpon