Good Food
Dry-Brined Turkey, aka 'the Judy Bird'
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.
By Evan Kleiman • • 1 min readRuss 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.
The full episode
2 of 10
Thanksgiving Edition: BBQ Turkey, Thomas Keller on Leftovers- 0:00Market Report
- 8:38Dry-Brined Turkey, aka 'the Judy Bird'You’re reading this
- 11:00BBQ Turkey
- 18:15Fake Turkey
- 27:18A Vietnamese Thanksgiving
- 31:59Mark Bittman's Celeriac Remoulade
- 33:52Russ Parsons Remembers His Mom's Cranberry Sauce
- 35:26Chestnut Stuffing
- 42:18Thomas Keller Talks Thanksgiving Leftovers
- 48:12Thanksgiving Wines
The full episode
2 of 10Thanksgiving Edition: BBQ Turkey, Thomas Keller on Leftovers- 0:00Market Report
- 8:38Dry-Brined Turkey, aka 'the Judy Bird'You’re reading this
- 11:00BBQ Turkey
- 18:15Fake Turkey
- 27:18A Vietnamese Thanksgiving
- 31:59Mark Bittman's Celeriac Remoulade
- 33:52Russ Parsons Remembers His Mom's Cranberry Sauce
- 35:26Chestnut Stuffing
- 42:18Thomas Keller Talks Thanksgiving Leftovers
- 48:12Thanksgiving Wines