Dry-Brined Turkey, aka 'the Judy Bird'

Hosted by

Russ Parsons is the food editor for the Los Angeles Times, and he sits in as Evan's co-host for this Thanksgiving episode. He is a vocal fan of the dry-brined turkey, a technique he learned from Judy Rogers of Zuni Cafe in San Francisco. He says it gives you the results of a wet-brined turkey without the muss and fuss.