Yes, You Can Dry Brine a Frozen Turkey! Here’s How

As Thanksgiving approaches, there’s one essential step for preparing the perfect roast turkey dry brining This simple process helps ensure a moist, flavorful and incredibly delicious bird But many cooks realize too late that their frozen turkey is still sitting in the freezer. Not to worry – you can absolutely dry brine a frozen turkey!

While it’s ideal to start with a thawed turkey, a frozen bird works just fine. Follow these tips for dry brining a frozen turkey and serving up the star of your Thanksgiving meal.

What is Dry Brining?

Dry brining is the process of rubbing salt all over the turkey and letting it rest in the refrigerator for 1-3 days before cooking. Over time, the salt penetrates deep into the meat, dissolving some of the muscle proteins. This allows the turkey to retain much more moisture and natural juices as it roasts. The result is exceptionally juicy, tender and flavorful turkey with crisp, seasoned skin.

Why Dry Brine Your Turkey?

Here’s why you should always dry brine the turkey before roasting:

• Penetrates the meat deeply with salt for enhanced flavor
• Helps the turkey retain moisture and natural juices
• Allows for crispier, more seasoned and browned skin
• It’s much easier than wet brining methods
• Adds tons of flavor with just salt, unlike complicated wet brines
• Works for any cooking method – roasting, grilling, smoking, frying

Simply put, dry brined turkeys are noticeably more moist, tender and delicious with little effort

Step-by-Step Guide to Dry Brining a Frozen Turkey

Here’s how simple it is to dry brine a frozen turkey:

1. Partially Thaw the Turkey

You want the turkey thawed just enough so you can remove the giblets and neck. Aim to thaw it for about 1-2 days in the refrigerator. Rinse the turkey under cool water to help thaw it if needed.

2. Pat the Turkey Dry

Use paper towels to thoroughly dry the outside and inside cavity of the turkey. Getting it nice and dry is key.

3. Apply the Salt

Generously rub kosher salt all over the outside skin and inside cavity. Use about 1-1.5 tsp of salt per pound. You can add other seasonings like pepper, herbs, citrus zest, sugar, etc.

4. Refrigerate Uncovered

Place the salted turkey on a rimmed baking sheet, uncovered. Refrigerate for 24-72 hours. The uncovered time in the fridge aids the drying process.

5. Roast the Turkey

Roast the turkey as you normally would, until the breast meat reaches 165°F. Do not rinse off the salt before roasting!

That’s all it takes to dry brine a frozen turkey. Letting that bird rest in the fridge transforms it into a far more flavorful, juicy and tender roast.

Turkey Thawing Tips

To partially thaw the turkey and prep it for dry brining:

• Allow about 24 hours of fridge thawing time per 4-5 lbs of turkey. A 15 lb turkey will need 3-4 days.
• Place the wrapped turkey on a rimmed baking sheet to catch any juices as it thaws.
• Avoid thawing at room temperature, which allows bacterial growth.

Dry Brining FAQs

Here are some common questions about dry brining a frozen turkey:

How much salt do you use to dry brine?

Use 1-1.5 teaspoons of kosher salt per pound of turkey. So a 12 lb turkey would need 12-18 teaspoons of salt.

Can I leave a frozen turkey in the fridge to thaw and dry brine at the same time?

Absolutely! Over 24-48 hrs it will thaw enough to remove giblets and apply the salt rub.

Should I rinse off the salt after dry brining before cooking?

Do not rinse off the salt after dry brining. This will result in a drier turkey. Roast it immediately after dry brining.

Can I stuff a dry brined turkey?

Yes, you can stuff a dry brined turkey. However, the stuffing must reach 165°F which may overcook the breast meat. It’s best to roast the turkey unstuffed and cook the stuffing separately.

How long can a turkey sit after dry brining?

A dry brined turkey keeps well refrigerated for up to 4 days after applying the salt.

What if my turkey comes with a “sell by” date – can I still dry brine it?

Yes, you can safely dry brine a turkey for 1-3 days past the sell by date printed on the packaging.

More Delicious Turkey Tips

Here are some additional tips for roasting the perfect turkey this Thanksgiving:

• Let the salted turkey sit at room temp for 30 minutes before roasting.
• Rub the skin with olive oil or butter before roasting for extra crispy skin.
• Place aromatic vegetables like onions and oranges in the cavity while roasting.
• Use a probe thermometer to monitor the temperature. Cook to 165°F.
• Let the turkey rest for 30 minutes before carving for juicy meat.
• Save the bones to make turkey broth for soups, gravy and risotto.

With some planning, you absolutely can dry brine a frozen turkey. Taking this simple step results in the most tender, juicy and flavorful holiday bird you’ve ever tasted!