Outside of politics, debating the merits of brining a turkey might be the most controversial topic around your Thanksgiving table.
Ive tried both ways in Thanksgivings past: oven-roasted turkey after brining and oven-roasted turkey without brining. I cant point to one years bird being superior to anothers, but thats probably because I do not shy away from gravy on Thanksgiving — or any meal where gravy is on offer, for that matter.
Smother your turkey (and your mashed potatoes and stuffing and vegetables) in gravy and youll have a hard time discerning the subtle changes in your turkeys texture and flavor.
Since Im just an enthusiastic home chef, I turned to the professionals — Christopher Kimball, J. Kenji Lopez-Alt and Alton Brown — for answers. Each brings a scientific approach to cooking. Kimball and Lopez-Alt wrote two of my favorite cookbooks — The Cooks Bible and The Food Lab — and Brown has been a favorite since his Good Eats days, my favorite cooking show ever (which was recently rebooted, er, Reloaded)
I cracked open both books and tracked down an Alton Brown blog post to find out their thoughts on brining.
As Thanksgiving approaches, you may find yourself short on time to properly thaw and brine the star of your holiday table – the turkey While you can’t brine meat that’s fully frozen, there are safe ways to combine thawing and brining a partially frozen turkey With some planning, you can still achieve a flavorful, juicy bird without compromising on food safety.
Below I’ll explain how to safely thaw while brining recommended brine times for a partially thawed turkey and tips to ensure it all comes together deliciously on your timeline.
Is it Safe to Brine a Partially Frozen Turkey?
You cannot brine a fully frozen turkey, as the salt solution and water cannot properly penetrate the frozen meat. However, it is possible to simultaneously thaw and brine a turkey that is partially frozen.
There are a few guidelines to follow for food safety
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The turkey must be at least partially thawed, with the cavity thawed enough to remove the giblets.
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Keep the brine temperature at 40°F or below at all times by brining in the refrigerator.
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Submerge the turkey fully in the brine solution.
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Discard any brine that comes in contact with raw poultry juices.
As long as these cold temperature rules are followed, it is perfectly safe to brine a turkey that is still icy in spots. The salt helps inhibit bacterial growth.
How to Submerge a Partially Thawed Turkey
A turkey that is still partially frozen may not fit fully under a brine solution on its own. Here are some tips:
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Place the turkey in a container large enough to hold it when fully thawed.
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Weigh down the bird with plates to keep submerged.
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Dilute brine as needed to fully cover if using a wet brine.
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Baste a dry brined turkey with solution periodically.
Check often and rotate as needed to expose all surfaces as it defrosts. Keep it chilled at 40°F or lower.
Brining Time Guidelines for a Partially Frozen Turkey
A fully frozen turkey requires 4-5 days just to thaw alone before it’s ready for brining. But you can shorten the timeline by combining thawing and brining.
Aim for these minimum brining times for a partially frozen bird:
- Small (8-12 lbs) turkey – 24 hours
- Medium (12-16 lbs) turkey – 36 hours
- Large (16-20+ lbs) turkey – 48 hours
The exact time needed depends on the starting state of frozenness. Check frequently for complete thawing then brine for ideal flavor extraction.
Tips for a Fully Thawed and Flavored Turkey
To allow enough time while keeping your turkey chilled for safety, follow these tips:
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Start 4-5 days before cooking if turkey is fully frozen.
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Thaw just until giblets can be removed before brining.
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Immerse in brine solution in the refrigerator or cooler.
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Allow 24 hours minimum for partial thaw/brine, up to 48-72 hours for full thaw.
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Discard any brine touching raw poultry drippings.
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Use ice to maintain 40°F temperature if needed.
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Dry and cook fully within 2 days of removing from brine.
Frequently Asked Questions
Here are answers to some common questions about brining a partially frozen turkey:
Can you brine a fully frozen turkey?
No, you cannot brine a fully frozen turkey. The meat must be at least partially thawed to allow the salt and water to penetrate.
Is it necessary to thaw before brining?
Partial thawing is required to remove the giblets for food safety. Beyond that, thawing and brining can happen simultaneously.
How much brine is needed?
Plan for 1 gallon of brine per 4-5 pounds of turkey. Submerge fully, weighing down if needed.
Can I wet and dry brine together?
It’s best to choose one method. Dry brining gives great flavor and saves space in the fridge.
What temperature should the brine be?
Maintain a temperature of 40°F or below to keep the turkey safe during the thawing and brining process.
Mastering the Thaw and Brine
While brining a fully frozen turkey is not possible, you can still infuse big flavor into the holiday bird by thawing and brining simultaneously. Follow proper temperatures and food safety.
With the right techniques, you can achieve a mouthwatering, juicy turkey with no compromise on food safety even with a last-minute thaw. Brining imparts moisture and seasoning for the ultimate roast turkey.
Back up — what is brining?
Brining is soaking your turkey in salted water for many hours or overnight. The turkey absorbs some of the water while soaking in your brining liquid, and the salt dissolves some muscle proteins, which results in the meat contracting less while its in the oven and losing less moisture as it cooks.
What do the experts say?
I was surprised to learn that both Kimball and Lopez-Alt are firmly in the anti-brine camp. Both state that its a pain to brine a big turkey and that its effects are not all positive.
Kimball says that “brined turkey lacked a bit of tooth. It was moist and flavorful, but it reminded me a bit of the boneless turkey breast sold at the delicatessen. I like turkey with real chew.” He says his mothers slow-roasting method is easier and yields similarly juicy results.
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. Second, he says the added juiciness comes at the expense of flavor: “Its juicy, but the juice is watery” because you forced the bird to absorb water. In summary, Lopez-Alt says, “I dont brine my birds because I like my birds to taste like birds, not like watered-down birds.”
Brown favors a dry brine and spatchcocking his bird before roasting it. For people like me who have difficulty planning ahead, however, he suggests you combine the brining and thawing process and points to a brined birds superiority for leftovers, “Is the flavor as good as the dry cure method? Its not quite as intense but on scale of 1-10 Id still give it 8.7 and when it comes to leftovers (can you say “sandwich”) I dont think a brined bird can be beat.” In the end, arent turkey sandwiches on Friday and Saturday and Sunday the whole point of a Thanksgiving turkey?
Read more: Here are three ways to thaw your turkey in time for Thanksgiving