Comments on: L.A. Times Revisits the ‘Judy Bird’

By: Thanksgiving Alternatives: Duck a L’Orange - Young & Hungry - Washington City Paper

Mon, 02 Nov 2009 15:15:34 +0000

[...] though, why limit your options to a bland butterball of a bird? Are the turkey traditions really more important than building a great meal that we all can truly [...]

By: Veg Day on Y&H: How to Make a Good Vegetarian Gravy - Young & Hungry - Washington City Paper

Mon, 19 Oct 2009 16:54:15 +0000

[...] a small vat of gravy to make it palatable. Unless that turkey comes smoked, brined, deep-fried, or Judy-fied, I’ll take a roasted lamb over a roasted turkey any day, particularly the [...]

By: Judy Bird

Judy Bird — Sat, 10 Jan 2009 04:56:38 +0000

Too funny! I have been called many things but never a "salty bird"! I love it. Oh its a recipe?
Cheers,
Judy Bird

By: Tim Carman

Tim Carman — Sun, 23 Nov 2008 21:23:07 +0000

Barbara;

The recipe is buried a bit on the LA Times site. Here it is, with bag explanation and everything:

http://www.latimes.com/features/food/la-fo-turkeyrec19-2008nov19,1,3587406.story

By: barbara levine

barbara levine — Sun, 23 Nov 2008 20:56:27 +0000

Upon investigation I realize Russ Parsons did, indeed,
NOT give Judy Rodgers recipe and therefore I will
not be able to follow it on my turkey.......get it?
Turkey !

By: barbara levine

barbara levine — Sun, 23 Nov 2008 20:50:38 +0000

I actually have the article, which does not give the
recipe. It is 3 days in refrig salted and l/2 day
dry - out of bag. What does "out of bag" mean???