Brining is a popular technique for producing exceptionally moist and flavorful turkey. But is it possible to brine a turkey that is still frozen? The short answer is yes – you can absolutely start brining a frozen turkey! However, there are some important guidelines to follow for safety and to achieve the best results.
In this comprehensive guide, we’ll cover everything you need to know about brining a frozen turkey from start to finish.
Overview of Brining a Turkey
First, let’s review the basics of brining and why it’s done. Brining involves soaking the raw turkey in a saltwater solution. The brining solution is made by dissolving salt and sugar in water, often with added herbs and spices for flavor.
This process helps to season the turkey thoroughly, while also helping it retain more moisture. The salt in the brine denatures the proteins in the turkey, allowing the meat to hold on to more of the water. This results in a juicy, tender turkey that is infused with flavor.
Typically brining requires thawing the turkey completely first before submerging it in the brine. This allows the brine to fully penetrate the meat. However through proper technique, you can successfully brine a frozen bird. The brine will gradually thaw the turkey while infusing it with seasoning.
Step-by-Step Guide to Brining a Frozen Turkey
Here is a detailed step-by-step walkthrough for brining a frozen turkey correctly:
1. Use a Large Container
You’ll need a container big enough to fully submerge the frozen turkey in brine. A clean cooler, large stock pot, or food-grade bucket works perfectly.
2. Make the Brine
Mix together the brine solution. Dissolve 1 cup salt and 1/2 cup sugar per gallon of cool water. For added flavor, you can also add herbs, spices, citrus zest, peppercorns, or bay leaves.
3. Place Turkey in Brine Breast Side Down
Once the brine is ready, place the frozen turkey in breast side down. The thicker breast meat will benefit from absorbing brine from underneath.
4. Weigh Down the Turkey
If needed, place a plate topped with sealed cans or a brining bag filled with water on top of the turkey to keep it fully submerged.
5. Refrigerate
Keep the cooler or container with the turkey and brine in the refrigerator throughout the process. This allows the turkey to thaw gradually while staying at a safe, cool temperature.
6. Flip Halfway
About halfway through the defrosting and brining time, flip the turkey over so the breast side is facing up. This ensures even exposure.
7. Brine for 24 Hours Per 5 Pounds
Figure about 1 day of brining time per 5 pounds of turkey weight. So a 15 lb turkey will need 60-75 hours of brining time.
8. Thaw Remaining Frozen Sections
If small sections are still frozen after the full brining time, thaw the remainder in the fridge before cooking.
9. Rinse, Pat Dry, Roast as Usual
Once fully thawed and brined, rinse the turkey, pat dry with paper towels, and roast as you normally would. Enjoy incredibly moist, seasoned meat!
Tips for Successfully Brining a Frozen Bird
Follow these tips for the best results and food safety when brining a frozen turkey:
- Chill the brine before adding the frozen turkey to keep it as cold as possible.
- Use a thermometer and don’t allow the brine to exceed 40°F during thawing.
- Weigh down the bird fully to keep all areas immersed in brine.
- If short on time, thaw just 1-2 days in the fridge before finishing with brining.
- Thoroughly rinse and pat dry turkey after brining to allow for crispy roasted skin.
- Discard used brine after thawing and brining are complete.
Frequently Asked Questions About Brining a Frozen Turkey
Here are answers to some common questions about brining a frozen turkey:
Is it necessary to brine a frozen turkey?
Brining is optional but highly recommended for exceptionally moist, seasoned meat. Brining a frozen turkey provides these same great benefits.
How long can you safely brine a frozen turkey?
Figure about 1 day of brining time per 5 pounds of turkey weight. For a 10 lb turkey, brine 2 days. A 20 lb turkey needs about 4 days.
What if my turkey isn’t fully thawed after the brining time?
If sections are still frozen, continue thawing in the refrigerator another 8-12 hours until fully thawed before roasting.
Can I stuff my frozen brined turkey?
No, only stuff a fully thawed turkey just before roasting so the stuffing reaches a safe temperature.
Is it safe to brine a frozen turkey at room temperature?
No, only brine in the refrigerator at 40°F or below for food safety. Monitor with a thermometer.
Do I need to flip the turkey while brining?
Yes, flip the turkey halfway through brining to ensure even exposure to the brine.
Conclusion
While unconventional, brining a frozen turkey can deliver incredibly tender, flavorful results. Follow the guidelines above for food safety. With ample brining time, the turkey will gradually thaw while absorbing seasonings beautifully from the brine. Then simply roast as usual for the juiciest turkey you’ve ever tasted!
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.