Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)

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Course Main Dishes

Ingredients in this Recipe

  • Herbs and/or spices to flavor the salt (optional see suggestions in step 1)
  • Kosher salt
  • Melted butter for basting (optional)
  • One 12 to 16 pound turkey (frozen is fine)

Recipe Preparation

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