Here’s a bold statement for you: if you don’t dry brine your turkey before cooking it this Thanksgiving, you are making a mistake. A big one. Now, I tend to not be very fussy in the kitchen—and I like to skip steps whenever I can—but a turkey brine is one of those steps that you shouldn’t skip.
It sounds like something only fancy TV chefs do, but it really isn’t very complicated at all. In fact, it’s pretty quick and easy with our dry brine recipe! And it makes such a huge difference. It’s like spending $1 to get $100 back. You would do that, wouldn’t you? So then you should totally brine your turkey. That’s just common sense!
If you’re reading this and thinking, “Um, Cass, that’s great, but I don’t even know what brining means,” well, hey! I get that. I didn’t either until a few years back. Let’s dive into everything you need to know about dry brine.
With Thanksgiving just around the corner, many home cooks are starting to think about preparing the star of the meal – the turkey! If you’ve pulled your turkey out of the freezer and realized it’s still partially frozen, you may be wondering if you can still dry brine it or not. The good news is that yes, you absolutely can dry brine a partially frozen turkey!
Dry brining, sometimes called dry salting, involves rubbing a turkey all over with salt and letting it rest in the fridge for 1-3 days. This draws moisture out of the turkey, then allows it to reabsorb the salty liquid, resulting in a flavorful, incredibly juicy bird. Here are some tips and tricks for successfully dry brining a turkey that isn’t fully thawed.
Can You Dry Brine a Completely Frozen Turkey?
While dry brining works best on a thawed turkey, the technique can still be effective on a partially or even fully frozen bird. It will just take longer for the salt to penetrate and tenderize the meat. For a completely frozen turkey, allow at least 4 days in the fridge to properly brine and defrost it.
Should You Defrost First?
Ideally, yes – you’ll get the best results by fully thawing the turkey before dry brining. The salt will be able to permeate the meat more quickly and evenly when it’s no longer frozen solid.
However, if you’re short on time, go ahead and start the dry brining process on a partially frozen turkey. Place it breast side up in a roasting pan, sprinkle salt all over, cover with cheesecloth or plastic wrap, and refrigerate. The salt will start to draw out moisture and kickstart the defrosting.
How Much Salt Do You Use?
No need to change the basic dry brining ratio even if the turkey is partially frozen Use 1 tablespoon of kosher salt per 5 pounds of turkey It may take longer to dissolve initially on the frozen sections, but will permeate throughout as it defrosts over the next few days.
kosher salt
Can You Separate the Skin?
Separating the skin from the breast meat before dry brining helps the salt reach the meat evenly. However, this may be difficult or impossible on a still-frozen bird. Don’t worry if you can’t separate the skin – just rub the salt directly onto it.
Should You Rinse Off the Turkey?
Yes, you’ll want to rinse the turkey under cool water before seasoning it to wash off any lingering ice crystals or freezer burn. Make sure to pat it completely dry with paper towels before proceeding.
How Long Does It Take?
While a fully thawed turkey only needs 1-3 days to dry brine, a partially frozen bird will need longer – up to 4 or 5 days. Check it daily and once it’s no longer icy in the center, it’s ready for roasting per your normal recipe.
Can You Dry Brine Just the Breast?
Absolutely! If you purchased just a frozen turkey breast rather than a whole bird, the same dry brining guidelines apply. Use roughly 2 teaspoons kosher salt per 5 pounds of turkey breast. Defrost first if possible, then allow 4-5 days to properly brine.
Should You Flip the Turkey?
It’s a good idea to flip a dry brining turkey over at least once midway through the process. This allows the salt to fully penetrate and tenderize all sides of the meat evenly. Take care when flipping a heavy, partially frozen turkey.
Can You Still Make Gravy?
Dry brining leaves just enough seasoning for phenomenal flavor without making the pan drippings too salty for gravy. You can definitely make tasty gravy from a dry brined turkey, even if it was partially frozen. Just taste and adjust seasoning as needed.
Keys to Delicious, Juicy Turkey
In addition to dry brining, let your turkey rest at room temp for 1-2 hours pre-roasting to allow the salt to penetrate any remaining frozen spots. Cook it low and slow, basting periodically, until the thickest part of the breast reaches 165°F. And let it rest for at least 30 minutes before carving. With these tips, your dry brined partially frozen turkey will turn out juicy, tender and full of flavor.
So there you have it – with some planning and patiewnce, you can absolutely dry brine a turkey that isn’t fully thawed. The process will just take a little longer. Dry brining adds moisture and seasoned flavor to the meat, helping guarantee a mouthwatering bird whether it started out frozen or not. This Thanksgiving, impress your guests with a perfectly cooked, deliciously juicy turkey using this simple and effective technique.
Do you rinse off dry brine on turkey?
You don’t need to rinse the brine off of your turkey before cooking. And in fact, if you have brined long enough, you should notice the majority of the brine has been absorbed into the bird.
How should I thaw a frozen turkey?
The two recommended ways are either in the fridge or in cold water. Here’s how to do both:
- To Thaw in Fridge (Slow Method): If you have space in your fridge, thaw your turkey in its packaging in there. It will take approximately 24 hours for every 5 pounds of turkey.
- To Thaw in Cold Water (Faster Method): Keep the turkey in its original wrapping and place in a vat of cold water—a cooler or bucket works well. It’ll take about 30 minutes per 5 pounds of turkey.
The slow speed of thawing is another reason why it’s often better to purchase and cook two smaller turkeys than one large bird when cooking for a crowd. A 20-pound turkey can take four or more days to thaw in the fridge! But two 10 pounders? You’re done in two days.
How do you dry brine a frozen turkey?
FAQ
Can you dry brine while thawing?
How long to thaw a turkey before dry brine?
Is it safe to brine a thawed turkey?