Can I Dry Brine a Frozen Turkey? Everything You Need to Know

As Thanksgiving approaches many home cooks start thinking about brining their turkey. Brining whether wet or dry, helps keep the turkey moist and adds flavor. But what if your turkey is still frozen – can you still dry brine it?

The short answer is yes you absolutely can dry brine a frozen turkey! While it’s ideal to start with a thawed bird a frozen turkey works just fine for dry brining.

In this article, we’ll cover everything you need to know about dry brining a frozen turkey for a flavorful and juicy Thanksgiving meal.

What is Dry Brining?

Dry brining is the process of salting a turkey and letting it rest in the refrigerator for 1-3 days before roasting. It’s a simple technique that helps season the meat thoroughly while also keeping it incredibly moist and juicy.

The salt penetrates deep into the turkey meat, partially dissolving some of the proteins. This allows the turkey to retain more moisture as it cooks. The result is a turkey that is flavorful, tender, and juicy, even the typically dry breast meat.

Why Dry Brine a Turkey?

There are a few key reasons why dry brining your Thanksgiving turkey is highly recommended by most cooking experts:

• It seasons the meat evenly and deeply as the salt penetrates into the meat.

• It helps the turkey retain much more moisture so it stays incredibly juicy.

• It’s easier than traditional wet brining as there’s no need to fully submerge the turkey or deal with buckets of brine.

• It produces amazingly crispy, seasoned turkey skin as the skin dries out perfectly in the fridge.

• It significantly enhances the natural turkey flavor. The salt brings out the taste.

• It’s more space-efficient than wet brining since you simply put the turkey straight in the fridge.

Step-by-Step Guide to Dry Brining a Frozen Turkey

Dry brining a frozen turkey is simple to do:

1. Partially thaw the frozen turkey – You want to thaw it just enough so you can remove the giblets and neck from the cavity. Rinsing it under cool water helps speed thawing.

2. Pat the turkey dry – Use paper towels to thoroughly pat dry the outside and inside cavity of the turkey. Getting it nice and dry is key before brining.

3. Apply the salt – Rub kosher or sea salt evenly all over the outside of the turkey and in the body cavity. Use about 1-1.5 teaspoons of salt per pound. You can also add any desired herbs, spices, or sugar to the salt.

4. Refrigerate uncovered – Place the turkey directly on a rimmed baking sheet, so the juices can drip. Refrigerate uncovered for 24-72 hours, which aids the drying process.

5. Roast as usual – Roast the turkey as you normally would, until the breast meat reaches 165°F. Do not rinse off the salt before roasting!

And that’s really all there is to it. Letting that frozen bird dry brine in the fridge results in a wonderfully juicy, seasoned turkey on your table.

Frequently Asked Questions

Here are answers to some common questions people have about dry brining a frozen turkey:

How long does it take to partially thaw a turkey to dry brine?

For a 12-15 lb turkey, about 1-2 days in the refrigerator will thaw it enough so you can remove the giblets and neck to dry brine. You only need to thaw it enough for this.

Can I leave a frozen turkey in the fridge to thaw and dry brine at the same time?

Yes, you absolutely can! Leave the wrapped frozen turkey in the fridge. Over 24-48 hours it will thaw enough so you can complete the dry brining process for the recommended brining time.

Should I rinse off the salt after dry brining and before roasting?

Do not rinse off the salt after dry brining. This will result in a drier turkey. You want to roast it immediately after completing the brining time.

Can I stuff a dry brined turkey?

You can stuff a dry brined turkey. However, the stuffing must reach 165°F as well, which often leads to overcooking the breast meat. Many cooking experts recommend roasting the turkey unstuffed, and baking the stuffing separately.

How long does a 15 lb turkey need to dry brine?

For a 15 lb turkey, dry brine for at least 36-48 hours in the refrigerator uncovered. For best results, brine for 48-72 hours if you can.

What if my turkey has a “sell by” date, can I still dry brine?

Yes, you can safely dry brine a turkey for 1-3 days past the sell by date printed on the packaging. That date is for grocery stores, not safety.

More Tips for Roasting the Perfect Turkey

Here are some additional helpful tips for roasting a flavorful, juicy Thanksgiving turkey:

• Let the turkey sit at room temperature for 30 minutes before roasting.

• Rub the skin with butter or oil before roasting for extra crispy skin.

• Place aromatics like onions and oranges inside the cavity while roasting.

• Use a probe thermometer to accurately monitor the temperature. Don’t rely solely on the pop-up timer.

• Let the turkey rest for 30 minutes before carving so the juices can redistribute.

• Save the bones to make delicious turkey stock for soups, gravy and risotto.

With some advance preparation, you can absolutely dry brine a frozen turkey and enjoy the most tender, flavorful roasted turkey on your table this Thanksgiving. We recommend giving it a try – it makes a huge difference!