Brining a turkey is a great way to help ensure a flavorful and juicy bird on Thanksgiving or any special occasion But with the time needed to properly thaw a frozen turkey, is it possible to brine during the defrosting process to save time and space? We’ll take a look at how to safely brine a turkey while it defrosts.
Understanding Turkey Defrosting
Before considering combining brining and defrosting, it’s important to understand proper turkey defrosting techniques. There are three main ways to safely defrost a turkey
- In the refrigerator: This is the best method, allowing the turkey to thaw slowly at a safe temperature. It takes about 24 hours for every 4-5 pounds.
- In cold water: Submerging the wrapped turkey in cold water thaws it faster. Water must be changed every 30 minutes. About 30 minutes per pound.
- At room temperature: Leaving the turkey on the counter is not recommended, as the outside can enter the danger zone while the inside is frozen.
The key is keeping the turkey at a safe temperature below 40°F throughout the defrosting process. This prevents bacterial growth. Thawing in the refrigerator is ideal, while cold water thawing offers faster defrost times if you’re in a pinch.
Understanding Turkey Brining
Brining is the process of soaking a turkey in a saltwater solution before cooking. Usually done for 8-16 hours, brining helps:
- Keeps turkey moist and juicy
- Enhances flavor
- Improves texture
A brine is typically salt, sugar, and aromatics like herbs and spices dissolved in water. The salt penetrates the meat, allowing it to retain more moisture.
Can You Safely Brine While Defrosting?
Yes, you can brine a turkey while it defrosts, but special care must be taken. Simply submerging a frozen turkey in a brine solution and letting it sit could take the turkey into the danger zone temperature above 40°F.
Here are tips for safely brining while defrosting:
- Use an insulated cooler to allow thawed turkey to stay cold
- Keep brine temperature at 40°F or below by regularly changing ice
- Keep cooler in a cold area like the garage, not on the counter
- Monitor brine temperature with a probe thermometer
- Weight turkey down to keep submerged in brine
- Allow longer brining time for good flavor and defrosting
As long as you diligently monitor temperature and ice to maintain a cold brining environment, brining while frozen is completely safe. Proper cooling is crucial.
Brining Time When Defrosting
For a thawed turkey, brine 8-16 hours. But a frozen turkey may need a longer brine time while defrosting:
- 12-15 lb turkey: Brine 12-16 hours
- 16-20 lb turkey: Brine 16-20 hours
- 20-24 lb turkey: Brine 20-24 hours
The frozen bird just needs adequate time to defrost and absorb the brine flavorts. Give larger birds extra time, up to 24 hours.
Tips for Successful Defrosting and Brining
Follow these tips for great results when brining during defrosting:
- Use an insulated cooler for maintaining temperature
- Chill brine before adding turkey
- Rotate ice bottles since they melt slower than cubes
- Keep turkey submerged with a plate or weight
- Monitor temperature hourly with a probe thermometer
- Add ice regularly to maintain 40°F temp or below
- Give the brining time needed for full defrosting and flavor
- Cook turkey immediately after brining for food safety
Frequently Asked Questions
Can I brine a turkey right in my refrigerator?
Most refrigerators won’t have room for a turkey to defrost and brine together. The large cooler setup allows ample space to keep submerged.
Do I need to remove the wrapper before brining a frozen turkey?
Yes, remove any packaging so the brine can fully contact and penetrate into the turkey. Make sure hands are washed first.
Can I stuff my turkey after brining while frozen?
It’s not recommended. Stuffing a wet brined bird can make the stuffing soggy and delays cooking time, raising safety issues. Cook stuffing separately.
Do I need to rinse my turkey after brining while defrosting?
Rinsing off the brine removes some of the flavoring. It’s best to cook the turkey immediately after pulling it from the brine. Just pat dry with paper towels.
Can I brine just part of the defrosting time?
For full brine flavor penetration, it’s best to only start brining once the turkey is nearly defrosted. If brining the whole defrost time, monitor temp very closely.
The Takeaway
Brining while defrosting saves time and space when preparing your holiday turkey. With proper temperature control and monitoring, you can safely accomplish both tasks simultaneously. The rewards are a flavorful, juicy turkey with minimal effort. Just be sure to adhere to food safety guidelines. Then relax and enjoy your delicious Thanksgiving bird!
How to Thaw and Brine a Turkey
U.S. History books record that the first presidential pardon ever given was by Harry Truman in 1947, to a turkey. Now, in honor of this pardon, 2 turkeys are spared annually. If your turkey hasn’t received the Presidential pardon, it’s time to get to prepping for Turkey Day.
If you haven’t purchased a turkey, today is the day. Race out and grab one as soon as possible to avoid a MAYDAY situation tomorrow. A wild turkey can run 25 mph at top speed, which is about as fast as an Olympic track star. So, if you have planned ahead, and have beat out the other turkeys to the store, you get a gold medal in Thanksgiving prep.
Tom the turkey likes to be the center of attention, he is ready and waiting to make you a Turkey Day hero. Let’s transform him into the most delicious bird your friends and family have ever partaken of. So shake that turkey leg and follow these simple steps to defrost the turkey and prep it for its brine bath. The key is to get started a day or two before Thanksgiving Day.
How to Thaw a Turkey
There are 3 ways to defrost the turkey, one is a great idea, one is a good idea, and one is a definite no-go.
How to Use a Refrigerator to Thaw a Turkey
The best way to thaw a turkey is in the refrigerator. Pull the bird out of the freezer and put it breast side up in a pan in the fridge. Keeping it cool as it defrosts helps retain natural flavor and juices. It takes around 4 hours per pound to defrost it in the refrigerator. Keep it sealed and in a pan to catch any liquid that may seep out. The turkey will keep in the refrigerator for a couple of days.
How Long Does it Take
- 1 day for up to a 7 pound turkey
- 2 days for an 8 – 12 pound turkey
- 3 days for a 12 – 16 pound turkey
- 4 days for a 16 – 20 pound turkey
- 5 days for a 20 – 24 pound turkey
How to Use Cold Water to Thaw a Turkey
A quick way to defrost a turkey is in the sink, submerged in cold water. This is a good way to thaw a turkey, however, Tommy the turkey needs to be babysat. The cold water must be changed out every 30 minutes with new cold water. It takes approximately 30 minutes per pound to thaw. It is imperative that the bird is consistently in cold water so it may retain the flavor and juices. This prevents the bird from getting warm or forming dry spots which can make sections of the bird dry out when cooked. When thawing a turkey in cold water, you must cook it immediately after. Thaw time:
How Long Does it Take
- 2 – 4 hours for a 4 – 7 pound turkey
- 4 – 6 hours for 8 – 12 pound turkey
- 6 – 8 hours for 12 – 16 pound turkey
- 8 – 10 hours for 16 – 20 pound turkey
- 10 – 12 hours for 20 – 24 pound turkey
Thawing a Turkey in the Microwave
Thawing a turkey in the microwave is not a good idea, nor would we recommend it. There’s no way to ensure the bird will thaw evenly, and when a bird is slightly warmed, salmonella begins to run wild.
Foodborne bacteria can begin to grow at 40°F and meat will spoil if kept anywhere above this and up to 140°F while it’s raw. The average refrigerator temperature should never be above 40°F, it should hover around 35°F for optimal refrigeration. The most vital tip to thawing a turkey is to avoid a warm turkey at all costs. (We hope you didn’t just remember that you left yours in the trunk). Turkey should never be left out for more than 2 hours on the counter. It is ok if the center of the bird is still a bit frozen when you begin to fire that baby up.
Cold defrosting a turkey keeps the fresh flavor in so that it’s only unleashed during the cooking process. When it is cooking, the meat will stay tender, moist, and the natural flavors will be released.