Im going to try the Spiced And Superjuicy Roast Turkey recipe this year but in a effort to keep costs down, would it be ok to use a thawed frozen turkey instead of a free range one?
Brining a turkey is always a good option as it adds moisture and flavour to both fresh and frozen turkeys. If using a frozen turkey then you do need to check that it it is not a pre-basted bird or one that has been pre-seasoned, as neither of these are suitable for brining.
If using a frozen turkey then you do need to make sure that the turkey is properly thawed before you brine it. A turkey can take 3 days or so to thaw fully in a fridge (depending on size) and you should always check and abide by the thawing guidelines that come with your turkey. The thawed turkey should then be brined for up to one day, so you will need to allow for this extra day when calculating when to remove the turkey from the freezer. Make sure that the turkey remains chilled while it is brining.
We would however mention that the cooking times given in Nigellas turkey cooking table are for a free-range bird, without stuffing, that has been allowed to come to room temperature before cooking. If your turkey is different to this then you should refer to the cooking guidelines that come with your turkey.
Thanksgiving is on Thursday 27th November 2014. Please see the Thankgiving Recipes section of the Nigella website for suggestions for turkey, sides and special desserts.
Defrosting a turkey in brine is a great way to help ensure a juicy, flavorful bird on Thanksgiving or any special occasion Brining helps infuse the turkey with seasoning while also keeping it incredibly moist. However, properly defrosting a frozen turkey in a brine does require some special considerations In this comprehensive guide, we will cover everything you need to know about successfully defrosting a turkey in brine.
Why Defrost in Brine?
Brining helps break down muscle proteins within the turkey allowing the meat to retain more moisture. This makes even the breast meat juicy. The salt also amplifies flavor and helps season the bird throughout. By defrosting in brine, you allow ample time for the turkey to soak up all that delicious seasoning.
Choosing the Turkey
When defrosting in brine, select a frozen turkey that has no giblets or neck stuffed inside the cavity. Remove any wrappers or packaging. Avoid pre-brined or self-basting turkeys, as they are already injected with salt solutions. An all-natural turkey works best for brining.
Estimate about 1 pound of turkey per person, allowing for leftovers. A 12-15 lb bird works well for a smaller gathering. Opt for a larger 18-22 lb turkey to feed a crowd.
Creating the Brine
A basic brine contains water, salt, sugar or another sweetener, and aromatics like peppercorns, herbs or citrus For a 1 gallon brine, dissolve 1 cup salt and 1/2 cup sugar into 1 gallon water. Add other desired seasonings. Cool the brine completely before using
You’ll need enough cold brine to fully submerge the turkey. Bigger birds may require 2-3 gallons of brine. A heavy duty brining bag comes in handy for this process.
Defrosting Timeline
-
For a 12-15 lb turkey, allow 3-4 days to defrost in the brine in the refrigerator.
-
An 18-22 lb turkey needs 4-5 days in the brine.
These timelines ensure even defrosting and full brine penetration. Monitor to ensure the turkey remains submerged.
Defrosting Tips
-
Defrost in the refrigerator, not on the counter. The fridge keeps the temperature safe.
-
Keep the turkey submerged in brine throughout defrosting, rotating occasionally.
-
Place the brining turkey on a tray or in a container to catch any leaks.
-
Refrigerate a backup batch of brine in case some is lost to leaks.
After Defrosting
Once fully defrosted, rinse the turkey, pat dry and rub the skin with oil or butter. Discard used brine.
Roast the turkey soon after defrosting for best results. Cook to an internal temperature of 165°F as measured in the thigh.
Let the turkey rest 20 minutes before carving. This allows juices to redistribute for moist meat.
Troubleshooting Issues
Not Defrosting Fast Enough?
If the turkey is not defrosting quickly enough in the refrigerator, you can speed it up. Place the brining turkey still fully submerged into a large cooler or tub filled with ice water. Keep near the fridge and monitor until thawed.
Too Salty?
If the turkey tastes very salty after brining, soak it in cold water for 30 minutes before roasting. This helps remove excess surface salt. Avoid brining longer than the recommended time.
Still Frozen In Spots?
Check the deepest spots like thighs and breasts. If still icy, defrost longer in fridge brine until fully thawed before cooking. The cavity is often the last to thaw.
Delicious Brine Recipes
Apple Brine – Dissolve 1 cup salt + 1/2 cup brown sugar into 1 gallon apple cider. Add thyme, sage and peppercorns. Chill before using.
Wine Brine – Boil aromatics like rosemary, cloves, orange and lemon in wine. Cool completely. Stir in 1 cup salt and 1/2 cup sugar per gallon.
Cranberry Brine – Combine 4 cups each cranberry juice and water with 1 cup salt and 1/2 cup sugar. Add crushed cinnamon sticks and citrus.
Brined Turkey Perfection
Defrosting a turkey in a flavorful brine helps ensure the most moist, seasoned holiday bird. With proper planning, monitoring and food safety, you can enjoy hassle-free results. We hope these tips give you the confidence to brine your turkey this season! Let us know your favorite brine recipes in the comments.
