Brining is a popular technique for producing juicy, flavorful turkey. But what if you realize your turkey is still partially frozen as Thanksgiving approaches? Can you brine a partially frozen turkey or is it better to wait until fully thawed?
The good news is that with proper handling, you can brine a turkey that’s still icy in spots. However, there are important guidelines to follow for safety.
In this article I’ll explain how to safely brine a partially frozen turkey and achieve optimal flavor.
Is It Safe to Brine a Partially Frozen Turkey?
You should not brine a turkey that is completely frozen solid The salt solution and water cannot properly penetrate frozen meat
However it is safe to brine a partially thawed turkey as long as these cold temperature rules are followed
- Turkey must be at least partially thawed with cavity thawed enough to remove giblets
- Maintain brine temperature at 40°F or below at all times
- Keep the turkey fully submerged in the brine
- Discard any brine contacting raw poultry juices
The salt in the brine helps prevent bacterial growth even when turkey is still icy. As long as the brine stays chilled, combining brining and thawing is safe.
Tips for Submerging a Partially Thawed Turkey
A partially frozen turkey may float in the brine rather than staying fully immersed. To keep it under the surface:
- Place turkey in a container large enough to accommodate full thawing
- Weigh down with plates if needed to keep submerged
- Dilute brine solution if using a wet brine and turkey is too buoyant
- Baste dry brined turkey with solution periodically if exposed
Rotate the turkey to expose all surfaces to the brine as it defrosts. Maintain 40°F temperature or below throughout the process.
Recommended Brine Times for a Partially Frozen Bird
Here are the recommended minimum brine times for a partially frozen turkey:
- Small turkey (8-12 lbs) – 24 hours
- Medium turkey (12-16 lbs) – 36 hours
- Large turkey (16-20+ lbs) – 48 hours
The exact time needed depends on the starting state of frozenness. Once fully thawed, brine for ideal flavor extraction.
Tips for a Fully Thawed and Flavored Turkey
Follow these tips for a properly thawed and brined turkey:
- Start brining 4-5 days before cooking if fully frozen
- Thaw just until giblets can be removed before brining
- Immerse in 40°F or below brine solution in the fridge
- Allow 24 hour minimum partial thaw/brine time
- Discard any brine contacting raw poultry
- Maintain 40°F temperature using ice
- Cook within 2 days of removing turkey from brine
The Bottom Line
You can safely brine a partially frozen turkey as long as you keep the brine chilled at 40°F or below. This prevents bacterial growth while allowing the turkey to thaw.
Follow food safety guidelines and you can achieve a flavorful, juicy bird through combined thawing and brining even if you’re pressed for time.
How to Thaw and Brine a Turkey
U.S. History books record that the first presidential pardon ever given was by Harry Truman in 1947, to a turkey. Now, in honor of this pardon, 2 turkeys are spared annually. If your turkey hasn’t received the Presidential pardon, it’s time to get to prepping for Turkey Day.
If you haven’t purchased a turkey, today is the day. Race out and grab one as soon as possible to avoid a MAYDAY situation tomorrow. A wild turkey can run 25 mph at top speed, which is about as fast as an Olympic track star. So, if you have planned ahead, and have beat out the other turkeys to the store, you get a gold medal in Thanksgiving prep.
Tom the turkey likes to be the center of attention, he is ready and waiting to make you a Turkey Day hero. Let’s transform him into the most delicious bird your friends and family have ever partaken of. So shake that turkey leg and follow these simple steps to defrost the turkey and prep it for its brine bath. The key is to get started a day or two before Thanksgiving Day.
How to Thaw a Turkey
There are 3 ways to defrost the turkey, one is a great idea, one is a good idea, and one is a definite no-go.
How to Use a Refrigerator to Thaw a Turkey
The best way to thaw a turkey is in the refrigerator. Pull the bird out of the freezer and put it breast side up in a pan in the fridge. Keeping it cool as it defrosts helps retain natural flavor and juices. It takes around 4 hours per pound to defrost it in the refrigerator. Keep it sealed and in a pan to catch any liquid that may seep out. The turkey will keep in the refrigerator for a couple of days.
How Long Does it Take
- 1 day for up to a 7 pound turkey
- 2 days for an 8 – 12 pound turkey
- 3 days for a 12 – 16 pound turkey
- 4 days for a 16 – 20 pound turkey
- 5 days for a 20 – 24 pound turkey
How to Use Cold Water to Thaw a Turkey
A quick way to defrost a turkey is in the sink, submerged in cold water. This is a good way to thaw a turkey, however, Tommy the turkey needs to be babysat. The cold water must be changed out every 30 minutes with new cold water. It takes approximately 30 minutes per pound to thaw. It is imperative that the bird is consistently in cold water so it may retain the flavor and juices. This prevents the bird from getting warm or forming dry spots which can make sections of the bird dry out when cooked. When thawing a turkey in cold water, you must cook it immediately after. Thaw time:
How Long Does it Take
- 2 – 4 hours for a 4 – 7 pound turkey
- 4 – 6 hours for 8 – 12 pound turkey
- 6 – 8 hours for 12 – 16 pound turkey
- 8 – 10 hours for 16 – 20 pound turkey
- 10 – 12 hours for 20 – 24 pound turkey
Thawing a Turkey in the Microwave
Thawing a turkey in the microwave is not a good idea, nor would we recommend it. There’s no way to ensure the bird will thaw evenly, and when a bird is slightly warmed, salmonella begins to run wild.
Foodborne bacteria can begin to grow at 40°F and meat will spoil if kept anywhere above this and up to 140°F while it’s raw. The average refrigerator temperature should never be above 40°F, it should hover around 35°F for optimal refrigeration. The most vital tip to thawing a turkey is to avoid a warm turkey at all costs. (We hope you didn’t just remember that you left yours in the trunk). Turkey should never be left out for more than 2 hours on the counter. It is ok if the center of the bird is still a bit frozen when you begin to fire that baby up.
Cold defrosting a turkey keeps the fresh flavor in so that it’s only unleashed during the cooking process. When it is cooking, the meat will stay tender, moist, and the natural flavors will be released.
Brining frozen turkey (how to achieve tender and moist turkey)
FAQ
Can you brine a turkey if it’s still partially frozen?
Absolutely! I often dry brine my turkey while it’s still partially frozen. While I prefer to brine a fully thawed turkey so I can separate the meat from the skin and brine directly onto the meat, using a partially thawed turkey works just fine.
How do you brine a frozen turkey?
Pour the salt and sugar directly into said vessel. Add the hot water, and stir until the salt and sugar are dissolved. Add the whole peppercorns, rosemary and vegetable stock, and place your frozen turkey in the brine, breast-side down. If the turkey is not fully submerged, add more cold water until it is.
Is it worth brining a frozen turkey?
Brining a frozen turkey isn’t always necessary, because frozen turkeys are typically already injected with a sodium solution. Putting this into a well-salted brine could lead to over-seasoning. There are, however, some organic frozen turkeys that have a much lower concentration of the sodium solution.
What if my turkey is still partially frozen?
It’s perfectly safe to cook a frozen or partially frozen turkey in the oven — you just need to allow some extra cooking time, according to the USDA.Sep 26, 2024
Why do you brine a frozen turkey?
The salt in the brine seasons the meat while also helping it retain moisture. Brining leads to a juicier interior and more well-seasoned flavor. It gives you forgiveness if you happen to overcook the turkey, since the extra moisture protects it from drying out. Why Brine a Frozen Turkey?
Should you brine a turkey if it is partially defrosted?
This is true of dry brining as well as wet brining. It’s better if the meat is at least partially defrosted when you add it to the salt solution. When you brine a turkey, you’re submerging it in a saltwater solution for a period of 8 to 24 hours. You’ve probably heard of the method, even if you don’t understand the point of the exercise.
Do you brine a Turkey?
Lopez-Alt states plainly, “I dont brine my turkey. Ever.” He points to two problems with brining. First, its a hassle because you need a giant container to house your bird, and you need to keep it cold, which either means deploying ice bags or taking up valuable real estate inside your fridge.
Can You brine a frozen bird?
That said, you can go ahead and brine the bird if it’s only partially frozen. The meat will finish thawing in the brine, but the muscle fibers will still absorb the salt solution. The key to successful brining is to use the correct ratio of salt to water and avoid leaving the meat in the solution too long.
Do you defrost Turkey giblets before brining?
Defrost just enough to remove the giblets: For food safety, you need to take out the giblets before brining. Defrost only the interior cavity enough to do this if still frozen. Use a cooler as the brining container: A large cooler can fit even a whole turkey and will keep the brine chilled.