Judi, yes Russ Parsons is a big fan of Judy Rodgers and the Zuni Cafe. As stated, that is where he learned about pre-salting. I ran across an article that Russ had in the Times that spelled out the process for turkeys, not the article in the title of this thread but Russ's earlier uses of the technique. I have the article here in my History somewhere. I would just say it revolutionized my approach to poultry. And in all truth, I have had some folks tell me that the it has been the best poultry they have ever had.