As Thanksgiving approaches, many home cooks are tasked with preparing the star of the holiday meal – the turkey. While a beautifully roasted turkey is a sight to behold, brining is a great way to ensure it stays juicy and flavorful. But can you brine the turkey while it’s still thawing?
The short answer is yes, you can brine a turkey while it thaws. However, there are a few things to keep in mind to do it safely and effectively.
Why Brine a Turkey?
Brining, also known as wet brining, involves soaking the raw turkey in a saltwater solution before cooking. The brining solution is typically made with water, salt, sugar or honey, and aromatics like herbs, spices, citrus, or onions.
Brining achieves two goals
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It helps the turkey retain moisture as it cooks keeping it juicy and tender. The salt in the brine allows the turkey to absorb and retain more liquid.
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It infuses the turkey with flavor from the brine ingredients. The salt also helps enhance the turkey’s natural flavors.
By brining, you help ensure a flavorful, juicy turkey even if you accidentally overcook it a bit. It provides a buffer against dryness.
Can You Brine a Frozen Turkey?
Yes, you can brine a frozen turkey. However, it will take significantly longer for the brine to penetrate the frozen meat compared to a thawed turkey.
It’s also essential to keep the turkey consistently at a food safe temperature below 40°F while brining frozen to prevent bacterial growth. Thawing in the refrigerator and then brining is safer and more effective.
If you do choose to brine a frozen turkey, plan for at least 2-3 days of brining time. Use a cooler and ice bath to keep it chilled. Monitor the temperature with a probe thermometer.
Tips for Brining While Thawing
To safely and effectively brine a turkey while it thaws:
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Use a large cooler or tub: You need a vessel big enough to fully submerge the turkey in the brine. This allows even contact with the brine.
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Keep it cold: Use a combination of ice and cold water to keep the temperature at a consistent and food-safe level – between 33-40°F. Add fresh ice at least twice a day.
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Monitor the temp: Use a probe thermometer with an alarm to monitor the brine temperature. This ensures it stays within a safe zone.
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Allow enough time: Estimate 1 day of thawing time per 4-5 lbs of turkey weight. Budget 12-24 hours of additional brining time after thawed.
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Weigh it down: Place a plate weighted with cans or jars on top of the turkey to keep it fully submerged.
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Rinse well before cooking: Rinse the raw turkey inside and out after brining to prevent overly salty meat. Pat it dry.
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Cook immediately: Cook the turkey within 2 days of completing the brining and thawing for food safety. Freeze if needed.
Brining Time Guidelines While Thawing
As a general guideline, plan for the time needed to thaw the turkey, plus an additional 12-24 hours of brining time once thawed. For example:
- Small 8-12 lb turkey = 2 days thawing + 12 hours brining
- 12-16 lb turkey = 3 days thawing + 12-24 hours brining
- 16-20 lb turkey = 4 days thawing + 24 hours brining
These time ranges help prevent over-brining while still allowing flavor penetration after the turkey has thawed. Adjust as needed based on temperature and size.
Err on the side of less brining time to avoid an overly salty flavor. You can always cook it in broth or incorporate brining liquids into the roasting pan if more moisture seems needed.
Brining While Thawing Safely
Food safety is crucial when thawing and brining for an extended time. Follow these tips:
- Keep the raw turkey in the 40°F temperature “danger zone” for as little time as possible.
- Use a calibrated probe thermometer to monitor the brine temperature.
- Add ice regularly to maintain a 33-40°F brine temperature.
- Sanitize any surfaces the raw turkey touches.
- Cook within 2 days of thawing & brining. Refrigerate if needed.
- Discard used brine properly and wash hands thoroughly after handling raw turkey.
Taking these precautions will help you avoid potential foodborne illness when brining over an extended thaw.
In Summary
Brining a turkey while it thaws can help maximize flavor and moisture if done carefully. While it requires monitoring temperature and brining time, the good news is it is safe and effective when proper guidelines are followed.
Be sure to use an ice water bath and thermometer probe to maintain food safe temperatures of 33-40°F. Limit total thaw and brine time to avoid over-brining. Rinse well, and cook within 2 days for optimal results and food safety.
With a little planning and precaution, brining while thawing allows you to streamline your prep for the perfect holiday turkey!
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.
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.
(OUTDATED, see new video in description!) How to Quick Thaw, Brine, and Cook a Turkey
FAQ
Is it OK to brine a thawed frozen turkey?
Can you brine meat while it thaws?
Does a turkey need to be fully thawed before dry brining?