Quick Answer
Whether or not you need to defrost a frozen turkey before brining depends on the size of the bird and how long you plan to brine it. For small turkeys (8-12 lbs), you can brine while frozen. For larger birds, it’s best to defrost first. Brining takes time for the salt and flavor to fully penetrate the meat, so a large frozen turkey may not brine properly if you don’t defrost it first. A good rule of thumb is to defrost turkeys over 12 pounds before brining.
Should You Defrost a Turkey Before Brining?
Defrosting a turkey before brining allows the brine to penetrate deeper into the meat. When a turkey is frozen, the ice crystals within the cells can prevent the brine from fully saturating into the center.
So for larger birds, experts recommend defrosting first for more effective brining. The exact cutoff weight can vary, but most agree turkeys over 12 pounds should be defrosted first.
Here are some general defrosting guidelines based on turkey size:
| Turkey Size | Defrost Before Brining? |
| 8-12 pounds | Optional |
| 12-16 pounds | Recommended |
| 16-20 pounds | Strongly Recommended |
| 20+ pounds | Required |
For smaller birds up to 12 pounds, you can get away with skipping the defrosting step. The brine has more chance to work its way into a small turkey even when frozen. But for ideal results, defrosting is best for all sizes.
How Long Does Defrosting Take?
The exact defrosting time depends on the size of your turkey:
– 4 to 12 pounds – 1 to 3 days
– 12 to 16 pounds – 3 to 4 days
– 16 to 20 pounds – 4 to 5 days
– 20 to 24 pounds -5 to 6 days
The best method is defrosting in the refrigerator, which takes longer but is safest. Never defrost on the counter, as this risks bacterial growth.
You can quick-defrost a turkey in cold water in a sink or container. Submerge the wrapped turkey and change the water every 30 minutes. This can cut the defrosting time roughly in half. But refrigerator defrosting is still recommended for food safety.
Does a Brined Turkey Need to Be Defrosted Before Cooking?
Yes, you should always defrost a brined turkey fully before cooking, whether you brined it frozen or defrosted.
It’s unsafe to try and cook a turkey that is still partially frozen, as the inside could remain undercooked while the outside burns. Defrosting ensures the turkey cooks evenly throughout.
Follow the same defrosting times outlined above. A good rule of thumb is to allow approximately 24 hours of defrosting in the fridge for every 4-5 pounds of turkey weight. Defrost the brined turkey until there are no ice crystals remaining in the cavity and the meat is soft throughout when pressed.
Can You Cook a Brined Frozen Turkey?
It is possible to cook a frozen brined turkey, but it is not recommended. Even if brined, the center of a frozen turkey may not reach a safe minimum internal temperature needed to destroy bacteria.
Cooking partially frozen poultry can also lead to uneven cooking, with the outer parts overdone while the inside remains undercooked and dangerous to eat. Always fully defrost a turkey after brining and before cooking.
What Happens If You Don’t Defrost Before Brining?
Brining a frozen turkey without defrosting first means the brine will only penetrate the outermost layers of the meat that have thawed. The frozen inner sections of the turkey will be blocked off from absorbing the salt, sugar, and flavorings in the brine.
Even if you brine for the recommended time, the interior can remain unseasoned and bland in taste. The meat may also retain more moisture rather than becoming seasoned and flavorful.
So brining a large frozen turkey really limits the effects you’re aiming for with brining in the first place. For full flavor and juiciness enhancement, it’s better to defrost first.
How to Tell if a Brined Turkey is Fully Defrosted
Here are some ways to check a brined turkey is fully defrosted before cooking:
– The breast meat should feel soft and pliable when pressed, with no firm frozen sections remaining.
– The leg and thigh joints should move easily and flex when rotated.
– The inside cavity should no longer feel icy cold to the touch.
– A thermometer inserted deep into the center should read 40°F or less.
– A skewer or meat thermometer inserted into the thickest part of the breast and thigh should pass through easily with no resistance.
– The turkey should no longer feel heavier or dense from frozen ice crystals inside.
Make sure to check both the inner cavity and thickest meat sections. If in doubt, allow extra defrosting time before cooking.
Tips for Defrosting a Turkey to Brine
Here are some useful tips for properly defrosting a turkey in preparation for brining:
– Defrost in the refrigerator rather than on the counter or in cold water if possible. This is the safest method to prevent bacterial growth.
– Place the turkey on a rimmed baking sheet or tray to catch any juices that may drip as it defrosts.
– Allow 1 day of fridge defrosting for every 4-5 pounds of turkey weight as a guideline.
– Remove any giblets from the inner cavity before defrosting.
– Don’t defrost near raw meat, fish, or other perishables to avoid cross contamination.
– Turn the turkey occasionally so it defrosts evenly on all sides.
– Once thawed, cook within 1-2 days for food safety.
– Rinse the turkey with cold water before brining to remove any residue.
– Pat turkey dry with paper towels before submerging in the brine.
– Make sure the brine fully covers and circulates around the entire turkey.
Proper Food Safety When Defrosting Turkeys
It’s important to follow food safety guidelines when defrosting a turkey:
– Never defrost on the counter at room temperature or in standing water, which allows bacteria to multiply rapidly.
– Cook within 1-2 days of thawing.
– Avoid defrosting in a garage, basement, or areas that could be contaminated.
– Refrigerator defrost in a sealed container or on a plate to prevent cross contamination and dripping.
– Never refreeze a turkey once it has been completely defrosted.
– Wash hands, prep surfaces, and tools thoroughly after handling raw poultry.
Should You Brine a Turkey That’s Already Been Thawed?
Yes, it is perfectly fine and even recommended to brine a turkey that has already been fully defrosted. As long as the turkey was thawed safely in the refrigerator within the recommended timeframe, brining a thawed bird can maximize flavor.
Pre-thawed turkeys often sold in grocery stores around the holidays are ideal candidates for brining. Brining previously frozen turkeys allows the saline solution time to work into the meat for enhanced moisture, seasoning, and tenderness.
You can even buy frozen turkeys in advance so you have time to defrost them properly in the fridge before brining for the best results. The key is thawed turkeys must be brined and cooked within their short safe thawing window for food safety.
Tips for Brining a Thawed Turkey
Here are some tips when brining an already defrosted turkey:
– Rinse the turkey under cold water before brining and pat dry with paper towels. This helps the brine adhere and penetrate.
– Make sure the brine solution can fully submerge and circulate around the turkey. Injections can also help.
– Brine for 8-12 hours in the refrigerator for ideal flavor infusion, less for smaller birds.
– Remove the turkey from the brine, rinse, pat dry, and roast immediately for food safety.
– Cook within 1-2 days of thawing for optimal freshness and refrigerate until roasting.
– Season and rub the skin with olive oil or butter before roasting for best crisping.
– Check for doneness at the thickest part of the breast and thigh with a food thermometer.
Brining is a great way to make thawed supermarket turkeys extra tender and flavorful for holiday meals. Proper planning ensures food safety and tastier results.
What’s the Best Brining Time for a 12 Pound Turkey?
For a 12 pound turkey, an overnight brine of 8-12 hours is ideal. This gives enough time for the salt, sugars, and flavorings to infuse into the meat without getting overly salty.
Here are general brining times based on turkey size:
| Turkey Size | Recommended Brining Time |
| 8-10 pounds | 4-8 hours |
| 10-14 pounds | 8-12 hours |
| 14-18 pounds | 12-24 hours |
| 18-22 pounds | 18-24 hours |
A 12 pound turkey on the smaller side, so brining overnight or up to 12 hours is sufficient to thoroughly season and tenderize the meat. Make sure the turkey is fully submerged in the brine the entire time and refrigerated at 40°F or below.
For food safety, cook the brined turkey immediately after removing it from the brine. Do not re-freeze or delay cooking more than 1-2 days. Enjoy your flavorful and juicy brined turkey!
What Ratio of Salt to Water is Best for Brining?
A good rule of thumb brine ratio is:
– 1 cup kosher salt per gallon of water (or 4-5 tbsp salt per quart of water)
– 1/2 to 1 cup sugar per gallon of water
– Optional flavorings like garlic, peppercorns, herbs, citrus, spices, etc.
The basic brine ingredients are water, salt, and sugar. Too much salt can result in overly salty meat. The proportions above allow the brine to properly break down proteins for tenderness without getting too salty.
Make sure to fully dissolve the salt and sugar before submerging the turkey. Chill the brine before use and keep chilled while brining for food safety. Fresh herbs and aromatics can also be added to infuse more flavor.
Should You Rinse a Turkey After Brining?
Yes, you should rinse a turkey under cold water after removing it from the brine solution. Rinsing serves several purposes:
– It removes excess surface salt that could make the meat overly salty.
– It washes away any herbs, spices, and aromatics stuck to the skin.
– It eliminates any residual brine or liquid.
– It prepares the skin to crisp up better during roasting.
Thoroughly pat the skin dry with paper towels after rinsing. Any moisture on the skin can steam the skin rather than crisping and browning it as the turkey roasts.
Discard the used brine after removing the turkey. Never reuse or save brine, as it can harbor bacteria after being in contact with raw meat. It’s also been diluted and absorbed into the turkey.
Make sure to cook the turkey immediately after brining and rinsing for food safety. Enjoy your deliciously moist and seasoned holiday bird!
How to Keep the Turkey Skin Crispy After Brining
Here are some tips for crispy turkey skin after brining:
– Pat the skin extremely dry after rinsing off the brine. Damp skin won’t crisp up.
– Let the turkey air dry uncovered in the fridge for 8-12 hours before roasting. This helps the skin further dehydrate.
– Rub the skin with olive oil or melted butter. Salt and herb seasonings can also be added.
– Preheat the oven as high as it will go, ideally 500°F. High heat helps the skin crisp.
– Roast the turkey on a wire rack set in a pan. Elevating it allows air flow to crisp the bottom.
– Tent with foil if the skin gets too dark before the meat is done.
– Check for doneness in the thickest part of the breast and thigh.
– Let rest at least 20 minutes before carving for juicy meat.
Follow these steps for golden crispy turkey skin even after brining has moisturized the meat.
Conclusion
In summary, properly defrosting larger turkeys is recommended before brining for the most effective flavor and moisture infusion. While small turkeys under 12 pounds can sometimes be brined while still frozen, thawing first allows the brine to work into the meat for tastier results.
Be sure to allow enough defrosting time based on the turkey’s weight and use safe refrigerator thawing methods. Rinse the turkey after brining, pat the skin completely dry, and roast immediately for the ideal crispy skinned holiday centerpiece. With the right technique, your brined turkey will turn out juicy, flavored, and picture perfect.