“My family and I decided this was the best turkey I ever roasted. Thank you so much! I will always dry brine my turkeys before roasting from now on!”.
Dare I say it? Dry brining your Thanksgiving turkey is the best thing you can do to make your holiday meal better. The good news? It’s easy to do, mess-free, and requires no special ingredients or equipment. Let us show you how to step up your Turkey Day game.
The Step-by-Step Guide to Dry Brining a Frozen Bird for Thanksgiving
As Thanksgiving approaches, thawing and brining the turkey are often top priorities for hosts. While wet brining requires a fully thawed turkey, I’m frequently asked if you can dry brine a still frozen bird. The answer is yes! With a few simple tips dry brining a frozen turkey results in incredibly moist flavorful meat.
In this article I’ll explain what dry brining is why it’s recommended for turkeys, and provide a foolproof process for dry brining a frozen turkey before Thanksgiving. Let’s dive in!
What is Dry Brining?
Dry brining, sometimes called “salt-brining,” is the process of heavily seasoning the turkey with salt then refrigerating it unwrapped. This draws out moisture while allowing the salt to deeply penetrate the meat, dissolving some of the muscle proteins.
The results are two-fold:
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The salty seasoning gives great flavor.
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The turkey retains more moisture as it cooks, keeping it juicy.
It adds tons of flavor while helping even the notoriously dry white breast meat stay succulent and tender.
Why Dry Brine Your Turkey?
There are several excellent reasons you should be dry brining your Thanksgiving turkey:
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It’s much easier than wet brining. No dealing with gallons of liquid and finding a container big enough to submerge the turkey.
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It takes up less space in the fridge than wet brining. Just place the salted turkey directly on a tray.
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It seasons the meat deeply and evenly, not just the surface.
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It keeps the turkey incredibly moist and juicy, even the breast.
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It helps achieve crispy, golden brown skin.
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It adds tons of flavor with just salt and whatever aromatics you include.
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It reduces the risk of over-brining since you can control the salt amount.
Salt makes a huge impact on moisture and flavor with minimal effort. It’s a no-brainer for roasting the perfect turkey!
Step-By-Step Guide to Dry Brining a Frozen Turkey
Follow this simple process to dry brine a frozen turkey for Thanksgiving:
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Partially thaw the frozen turkey. In the refrigerator, thaw just until the neck and giblets can be removed and the cavity rinsed. The rest of the meat can remain frozen. This takes 1-2 days depending on the size.
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Remove giblets & neck, rinse cavity. Safety first – you want to remove the giblet packet and neck while rinsing out any blood from the cavity.
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Pat the turkey dry. Use paper towels to dry the surface of the turkey thoroughly. Getting rid of excess moisture is key before brining.
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Generously rub salt all over. Apply 1.5 teaspoons of kosher salt per pound evenly both inside the cavity and all over the outside. You can also add any desired spices, herbs or aromatics at this stage if you wish.
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Place breast-side up on a rimmed baking sheet. Make sure the turkey sits uncovered in the refrigerator so the skin can dry out.
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Refrigerate 24-48 hours. Let that frozen bird brine! The salt will still penetrate deep into the meat over this time.
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Roast the turkey until 165°F. Roast as you normally would, no need to rinse off the salt or brine. Use a meat thermometer to ensure it reaches a safe 165°F in the thickest part of the breast.
That’s all it takes! Let the frozen turkey dry brine for a day or two and your Thanksgiving guests will be raving. It makes that much of a moisture and flavor difference.
Frequently Asked Questions
Here are some common questions 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 to dry brine. You want it thawed just enough to remove the neck and giblets.
Should I rinse off the salt before roasting? Do not rinse off the salt after dry brining! This will result in a drier turkey. Roast it immediately after the brining time.
Can I stuff a dry brined turkey? Yes, you can still stuff a dry brined turkey. However, the stuffing must reach 165°F which often overcooks the breast meat. It’s best to roast the stuffing separately.
Does dry brining work if my turkey is basted or injected? Yes, you can still effectively dry brine basted or injected frozen turkeys. The salt and aromatics will still penetrate and flavor the meat.
Can I leave a turkey in the fridge frozen to thaw & brine at the same time? Absolutely! Leave the wrapped frozen turkey in the refrigerator for 1-2 days. Once it’s thawed enough to rinse the cavity and remove giblets, pat dry, salt, and continue brining 24-48 hours.
What if my turkey has a “sell by” date – can I still dry brine? Yes, you can safely dry brine 1-3 days past the sell by date printed for grocery stores. This is not an expiration date but rather a stock rotation date for retailers.
More Tips for Roasting the Perfect Turkey
To get the ideal crispy skin and moist meat, keep these additional tips in mind:
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Let the salted turkey air dry in the fridge uncovered for maximum crisping.
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Let the turkey come to room temp before roasting for more even cooking.
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Rub the skin with oil or butter before roasting. This helps achieve super crisp skin.
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Use an oven-safe meat thermometer to check the deepest part of the breast. Cook to 165°F.
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Let the roasted turkey rest at least 30 minutes before carving. This allows juices to redistribute.
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Save the bones to make post-Thanksgiving turkey soup or bone broth!
With minimal hands-on time, dry brining is a low-effort way to get incredibly moist, well-seasoned turkey. Even if your bird is still frozen, you can absolutely dry brine it ahead of Thanksgiving and reap the rewards!
Dry Brine Your Bird for the Best Thanksgiving Turkey
While dry brining may sound intimidating, it’s truly easy. And it delivers such immense flavor and moisture payoff for your holiday turkey!
Don’t be deterred if your turkey is frozen. As long as you can access the cavity, you can still dry brine successfully. I hope these tips give you the confidence to start brining your Thanksgiving centerpiece.
Wishing you and yours a very happy, healthy holiday season! May your turkey be the most tender and delicious yet thanks to the magic of dry brining.
Step-by-Step how to dry brine a turkey
Take either a fresh or a defrosted frozen turkey and take out the giblets. Save these to make stock—don’t throw them away! Then, use paper towels to dry the turkey all over.
Mix up the brine recipe
Mix together the brine recipe below in a small bowl.
How do you dry brine a frozen turkey?
FAQ
Can you dry brine while thawing?
Is it worth brining a frozen turkey?
Are all frozen turkeys pre-brined?
Is it better to brine a turkey wet or dry?
Should I brine a frozen turkey?
If your turkey’s label does not list any pretreatment or added salt, then you’re in the clear to dry brine. Thawed is best. Start with a thawed turkey so that you can separate the meat from the skin and apply the dry brine directly to the meat. (Try this recipe for roasting a frozen turkey if your bird is still frozen on Thanksgiving Day.)
How do you brine a Turkey before cooking?
Prepare the brine mixture. Pat the turkey dry. Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside. Cover the turkey with plastic wrap and place it in the refrigerator. Uncover the turkey 1 day before cooking, allowing the skin to dry. Let the turkey come to room temperature 1 hour before cooking.
Does dry brining a turkey make it crispy?
It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout. When you dry-brine a bird, the salt draws out moisture from the turkey, causing the salt to dissolve.
Can You brine a raw turkey?
Then, you need to cool the brine to room temperature before using it, since pouring hot or warm brine over a raw turkey can cause bacteria growth. When you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. Brining for too long can result in meat that tastes overly-salty and has a spongy texture.
How do you Dry a Turkey?
Pat the Turkey Dry: Remove the giblets and neck from the turkey cavities. Pat the outside and inside completely dry with paper towels. Apply the Dry Brine: Mix the kosher salt with any optional sugar, spices, or herbs. Gently loosen the skin and rub the mixture directly onto the meat. Sprinkle all over the outside as well.
What size Turkey do you need to brine a Turkey?
To make this dry-brined turkey, you’ll need: Fresh (or thawed frozen) whole turkey: We call for a 12- to 14-lb. turkey, although this technique will work for any size (the amount of brine and cooking time may need to be adjusted). Kosher salt and black pepper: A simple dry brine that results in great flavor. How do you brine a Thanksgiving turkey?