As Thanksgiving approaches many home cooks realize they have a frozen turkey in their freezer that needs to be thawed and prepared for the big feast. But there’s not always enough time for proper thawing. Could you shortcut the process by thawing the frozen bird in a brine?
An Overview of Brining Turkeys
Brining is the process of soaking meat in a saltwater solution before cooking This helps infuse moisture and seasoning into the meat, resulting in a juicier and more flavorful finished product
Brining works by altering the protein structure of the meat to allow it to hold more moisture. The salt in the solution helps break down some of the proteins, allowing the turkey to soak up added flavor from the brine.
Many recipes call for brining a fresh turkey overnight in the fridge. But what if you are short on time with a frozen bird?
Can You Thaw a Turkey in Brine?
The short answer is yes – you can thaw a frozen turkey while simultaneously brining it. However, there are some important factors to keep in mind
When a turkey thaws, liquids start to pool in the cavity and around the surface of the meat. A brine provides extra liquid for the ice crystals to melt into as the bird defrosts. The salt and seasoning also get absorbed as the turkey sits in the chilled brine.
Pros
- Saves time by combining thawing and brining
- Infuses flavor and moisture in a short time period
- Convenient for getting a jump start on Thanksgiving prep
Cons
- Requires vigilance to keep turkey and brine chilled properly
- Brining time may need to be extended to fully thaw and brine bird
- Size of container needed to submerge turkey
How to Safely Thaw a Turkey in Brine
Thawing a frozen turkey in an icy brine bath requires careful temperature control to avoid dangerous bacterial growth. Here are some tips:
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Use a brine recipe formulated for thawing. A basic brine is 1 cup salt per 1 gallon water.
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Place frozen turkey in a container big enough to hold bird and brine. A clean cooler works well.
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Completely submerge turkey in brine. Use extra ice to keep brine 34-40°F.
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Use a probe thermometer to monitor brine temp. Don’t let it exceed 40°F.
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Plan for 1-2 days thawing time depending on turkey size. Allow 24 hrs per 4-5 lbs.
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Keep turkey submerged, replacing ice as needed.
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Rinse turkey well before cooking once fully thawed.
Safety is the number one priority when thawing in brine. Keep temperatures low and monitor the brine closely to prevent bacterial growth. When in doubt, thaw in the fridge then brine.
Step-By-Step Instructions for Thawing a Turkey in Brine
Follow these steps for successfully thawing a frozen turkey in a chilled brine:
Ingredients
- 1 cup salt
- 1 gallon water
- Ice
- Spices like garlic, peppercorns, rosemary, thyme (optional)
- 5-10 lb frozen turkey
- Large cooler or container for brine and turkey
Directions
- Make brine: Dissolve salt in 1 gallon chilled water. Add extra ice cubes and optional spices for flavor.
- Place turkey in brine: Put your frozen turkey directly in the brine inside a cooler or large container. Make sure it’s fully submerged.
- Add extra ice: Stack ice packs or ice cubes around and on top of the turkey to maintain a cold temperature.
- Monitor temperature: Use a thermometer to measure brine temp. Replenish ice to keep it 34-40°F.
- Let sit 1-2 days: Time depends on turkey size. Plan for 24 hours per 4-5 lbs.
- Rinse turkey: Once thawed, remove turkey from brine and rinse well. Pat dry.
- Cook turkey: Roast thawed/brined turkey as your recipe directs.
The turkey can go straight from the brine into the oven once fully thawed. The brining and thawing together should infuse lots of moisture and flavor.
Safety Reminders
- Never let brine exceed 40°F
- Monitor temp and ice levels diligently
- Thoroughly rinse turkey after thawing
- Cook defrosted turkey immediately
Frequently Asked Questions
Can I let the turkey thaw on the counter while in brine?
No, thawing on the counter risks bacteria growth. The brine must be refrigerated at all times.
How long does it take to thaw a frozen turkey in brine?
Plan for 24 hours in cold brine per 4-5 lbs turkey weight. A 15 lb turkey will need about 3 days.
Do I need to cook the turkey right after thawing in brine?
For food safety, it’s best to cook the thawed turkey soon after removing it from the brine. You can keep it 1-2 days max in the fridge.
Can I reuse the brine after thawing the turkey?
No, do not reuse a brine after thawing raw poultry. The brine is no longer sanitary. Discard it after use.
Is a turkey thawed in brine safe to eat?
Yes, provided food safety guidelines are followed regarding temperatures and thawing times. The brining helps flavor and tenderize.
Alternate Thawing Options
While brine-thawing is faster than the fridge, there are a few other options for defrosting a frozen turkey:
- Refrigerator: Place frozen turkey on tray in fridge. Allow 24 hrs per 4-5 lbs. Safest method.
- Cold water: Submerge wrapped turkey in sink of cold water, changing water every 30 mins. About 30 mins per lb.
- Cold brine: As above. 1-2 days needed to thaw and brine.
- Room temperature: 25 min per lb to thaw. Only if cooking immediately after. Risky.
The fridge thaw is slow but safe. For a quicker thaw, cold water and brining work if temperatures are monitored to avoid bacterial growth.
Quick Brined Juicy Roast Turkey
Once you’ve thawed your turkey in a brine, it’s time to roast up a moist, well-seasoned bird for Thanksgiving dinner. This easy recipe produces a flavorful roast turkey in just a few hours:
Ingredients
- 12-15 lb brined/thawed turkey
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
Directions
- Preheat oven to 425°F. Remove giblets and neck from turkey cavities.
- Dry turkey thoroughly with paper towels.
- In small bowl, combine olive oil, thyme, rosemary, salt and pepper.
- Rub herb oil all over turkey skin. Stuff cavity with onion, celery and carrots.
- Place turkey on roasting rack in pan. Tent with foil.
- Roast for 2 hours, then remove foil and roast until 165°F internal temp, about 1 hour more.
- Allow to rest 20 minutes before carving.
The brined bird will cook up extra juicy, tender and full of flavor. Enjoy your perfect Thanksgiving turkey!
The Takeaway on Thawing Turkeys in Brine
While it takes some planning, you can safely thaw a frozen turkey in a chilled saltwater brine. This shortcut method allows you to defrost and brine the bird at the same time.
Be sure to monitor temperatures closely, changing the ice often to keep the brine between 34-40°F. Allow at least 24 hours thaw time per 4-5 lbs turkey weight. Rinse the turkey well before roasting.
For an added boost of flavor and moisture, consider thawing your next frozen turkey in a deliciously seasoned brine. Just maintain food safety and you’ll enjoy holiday success with this clever approach.
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.