Brining a frozen turkey

[daddycreswell]

I don't think my turkey is going to thaw when I need it too. Whats wrong with unwrapping the turkey and going ahead and putting it in yhe brine and letting it thaw that way?

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[pit 4 brains]

I did a little searching around and the consensus seems to be that you just need to give it more time, like 3-5 days. If you are going that route, you had better not delay..

It will still have to be refrigerated or in an icy-brine in a cooler. Don't use the bird as a "block of ice" to keep the water cold. You need to thaw between 33 and 40 degrees. Remember also that salt water freezes at a lower temp than 32 so If the brine gets too cold, the bird may take even longer to thaw.

Post up your method and your results for others to learn from. Good luck.

-Pete

 

[jarjarchef]

Before you brine a frozen turkey give it a chance to thaw. If you need to rush it a bit you can take it out of the package and run cold water over it to remove the neck and gizzard pouch. Then place back into your fride unwrapped for a day or so. You really only need to brine the bird over night, rinse, pat dry then smoke or roast. If you plan on frying the turkey it needs to dry over night and be 100% thawed.

 

[pellet]

I believe the breast is usually the last to thaw as it thick. I think the process to quick thaw is to place it still in the package breast down in roaster in a roaster pan just enough water to come up around the breast and refrigerate. still take time but it may speed thawing up a little for you, In fact, on the wrapper it might have those directions more accurately.

 

[illinoishokie]

Why not water thaw while still in the wrapping prior to brining? As long as the water you use to thaw is between 33 and 39 degrees it would still be safe to brine for a couple of days before cooking.

Whatever you brine in, full it with cold water and use a probe therm to check temp. If it's 40 or above just refrigerate until below 40, such the bird in still in the wrapping, and stick the brining container in the fridge to keep the water under 40. Thaw time will be accelerated.

If you can't fit your brining container in the fridge, just keep the probe therm in the water while thawing. One you start to flirt with 40, stick the bird back in the fridge and switch the water out for colder, then return the bird to the water. Just make sure the bird is completely submerged the whole time, just like with brining.