Dry brining, also known as salting, is a popular technique used by many home cooks to help ensure a turkey turns out juicy and flavorful. With this method, salt is rubbed over the turkey and allowed to penetrate the meat over time. This draws out moisture from within while also seasoning the meat. But can you safely dry brine a frozen turkey?
Can you dry brine a frozen turkey?
Yes, it is perfectly fine to dry brine a frozen turkey! Dry brining will work whether the turkey is frozen or thawed. In fact, some people actually recommend dry brining a turkey while it’s still frozen.
When you dry brine a frozen turkey, the salt will begin to penetrate the meat as it thaws. This helps enhance the turkey’s flavor and retain moisture. So by the time it is fully thawed and ready to cook, the turkey will already be well-seasoned and tenderized from the brining time.
Benefits of dry brining a frozen turkey
There are a few advantages to dry brining a turkey while it is still frozen:
- It’s easier to evenly coat a frozen turkey with salt since the skin is more taut and less loose.
- The salt has extra time to penetrate deep into the meat as the turkey slowly thaws over 1-3 days in the refrigerator.
- Dry brining while frozen ensures the turkey doesn’t accidentally get overbrined or turn too salty.
- You don’t have to worry about making room in the fridge for a large thawed turkey.
Overall, dry brining in the frozen state can help ensure you end up with a tender, seasoned turkey that cooks up juicy on the big day.
How to dry brine a frozen turkey
Dry brining a frozen turkey is easy to do:
- Remove the turkey from the freezer and remove any giblets from the cavity. Pat the outside dry with paper towels.
- Make a dry brine by mixing together 1/2 cup kosher salt with 1/4 cup brown sugar per 12-15 lbs turkey. You can add any other desired seasonings like pepper, herbs, citrus zest, etc.
- Rub the dry brine mix evenly all over the turkey, including under the skin. Try to coat as much surface area as possible.
- Place the coated frozen turkey back in its original wrapping or in a new zip top bag.
- Put the turkey in a rimmed pan or dish and refrigerate for 24-72 hours to thaw slowly while it brines.
- Once thawed, roast the turkey as you normally would, seasoning the skin additionally right before cooking if desired.
Make sure to thoroughly wash your hands after handling the raw turkey. You can cook the turkey immediately after thawing or keep refrigerated for 1-2 days before roasting.
How long to dry brine a frozen turkey
For best results, aim to dry brine a frozen turkey for:
- 24 hours for a small 8-12 lb turkey
- 48 hours for a 12-18 lb turkey
- 72 hours for an 18-24 lb turkey
This extended brining time allows the salt to fully penetrate while the turkey gradually thaws. The longer time is especially important for larger birds so the innermost meat gets properly seasoned.
Tips for dry brining success
Follow these tips for best results when dry brining a frozen turkey:
- Use kosher salt – the larger grains distribute better than table salt.
- Keep the turkey very cold while brining – at or just above 32°F.
- Mix additional flavorings into the salt if desired, like spices, citrus, or garlic.
- Don’t reuse the wrapper after salting since it will be damp – use a new plastic bag.
- Place the turkey on a rimmed baking sheet or pan to catch any drips as it thaws.
- Rinse the turkey and pat it dry before roasting to remove excess surface salt.
Frequently asked questions
Does dry brining work on a frozen turkey?
Yes, dry brining is very effective on frozen turkeys. The salt penetrates the meat as it slowly thaws. The extended time also allows the turkey to get thoroughly seasoned.
Can you dry brine too long?
It’s generally difficult to over-brine when dry brining in the frozen state, since thawing takes 1-3 days. However, do not brine longer than 72 hours or the turkey may get too salty.
Should you rinse a turkey after dry brining?
Yes, it’s a good idea to rinse and pat dry a turkey after dry brining. A quick rinse will remove excess surface salt without washing away the seasoning that penetrated the meat.
Can I stuff a dry brined turkey?
Stuffing is not recommended for turkeys that are brined. The stuffing may absorb too much salt and liquid when cooked inside the seasoned cavity.
Can I brine if my turkey is already injected with broth?
Pre-injected turkeys already contain a salt and broth solution. Dry brining could make the turkey too salty, so it is not recommended.
Conclusion
Dry brining a turkey while frozen is an easy technique that results in a wonderfully juicy, seasoned bird. The salt has ample time to penetrate deep into the meat as it slowly thaws over 24-72 hours. Just remember to rinse off any excess surface salt before roasting. With this method, your holiday turkey will turn out mouthwateringly moist and flavorful with minimal effort required.