Can I Dry Brine a Frozen Turkey? Everything You Need to Know

As Thanksgiving approaches, many home cooks start thinking about brining their turkey Brining, whether wet or dry, helps keep the turkey moist and adds flavor But what if your turkey is still frozen – can you still dry brine it?

The short answer is yes you can absolutely dry brine a frozen turkey! While it’s ideal to start with a thawed bird a frozen turkey works just fine for dry brining. In this article, I’ll explain everything you need to know about dry brining a frozen turkey.

What is Dry Brining?

Dry brining is the process of salting the turkey and letting it rest in the refrigerator for 1-3 days before roasting. It helps season the meat while also keeping it incredibly moist and juicy.

The salt penetrates deep into the turkey, dissolving some of the proteins. This allows the turkey to retain more moisture as it cooks. The result is a flavorful, tender, and juicy turkey, even the breast meat.

Why Dry Brine a Turkey?

There are a few key reasons why dry brining your Thanksgiving turkey is highly recommended:

• It seasons the meat evenly and deeply. The salt penetrates deep into the turkey.

• It keeps the turkey incredibly moist and juicy. Dry brined turkeys retain much more moisture.

• It’s easier than wet brining. No need to submerge the turkey or deal with buckets of brine.

• It produces amazing crispy skin. The skin dries out perfectly in the fridge.

• It adds tons of flavor. The salt enhances the natural turkey flavor.

• It’s more space-efficient than wet brining. Just put the turkey in the fridge.

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

Dry brining a frozen turkey is simple:

1. Partially thaw the turkey. You want the turkey thawed enough so you can remove the giblets and neck. Rinse the turkey under cool water to thaw it.

2. Pat the turkey dry. Use paper towels to thoroughly dry the outside and inside of the turkey. Drying it well is an important first step.

3. Apply the salt. Rub kosher salt all over the outside and inside of the turkey. Use 1-1.5 tsp per pound. You can also add spices, herbs, or sugar.

4. Refrigerate uncovered. Place the turkey on a rimmed baking sheet and refrigerate uncovered for 24-72 hours. This aids the drying process.

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

And that’s it! Letting that frozen bird dry brine in the fridge results in a wonderfully juicy, seasoned turkey.

Frequently Asked Questions

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

How long does it take to partially thaw a turkey to dry brine?

For a 12-15 lb turkey, about 1-2 days in the refrigerator will thaw it enough to dry brine. Thaw only until you can remove the giblets and neck.

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

Yes! Leave the wrapped frozen turkey in the fridge. Over 24-48 hours it will thaw enough so you can dry brine it for the recommended time.

Should I rinse off the salt before roasting?

Do not rinse off the salt after dry brining. This will result in a drier turkey. Roast it directly 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. Cook’s Illustrated recommends roasting the turkey unstuffed, and baking the stuffing separately.

How long does a 15 lb turkey need to dry brine?

For a 15 lb turkey, dry brine for at least 36-48 hours in the refrigerator uncovered. For ideal results, dry brine for 48-72 hours.

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

Yes. The sell by date is simply for the grocery store, not for safety. You can safely dry brine a turkey for 1-3 days past the sell by date.

More Turkey Roasting Tips

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

• Let the turkey sit at room temperature for 30 mins before roasting.

• Rub the skin with butter or oil before roasting for crispy skin.

• Place aromatics like onions and oranges inside the cavity while roasting.

• Use a probe thermometer to monitor the temp, not just the pop-up timer.

• Let the turkey rest for 30 mins before carving for juicy meat.

• Save the bones to make turkey stock for soups, gravy and risotto.

With a little advance planning, you can absolutely dry brine that frozen turkey and enjoy the juiciest, most flavorful roasted turkey on your table this Thanksgiving. Give it a try!