Will dry Brining a Frozen Butterball Turkey be too salty?

Kenzi is an Assistant Editor of Food52.

added 6 months ago

You should be just fine! We find that 1 T of salt for every 5 pounds of bird works the best, and actually, a frozen bird works great with this method. Here it is, in full, for reference: http://www.food52.com/recipes...

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My question is more specifically referring to the salt solution that Butterball injects into the bird and whether or not this in conjunction with the dry brine will cause the bird to be overly salty. Russ Parsons does say that it works well with a frozen turkey but he doesn't address a frozen turkey with a salt solution injection, does this make a difference?

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My question is more specifically referring to the salt solution that Butterball injects into the bird and whether or not this in conjunction with the dry brine will cause the bird to be overly salty. Russ Parsons does say that it works well with a frozen turkey but he doesn't address a frozen turkey with a salt solution injection, does this make a difference?

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Rebecca is a recipe tester for Food52.

added 6 months ago

It should be fine defrosting while brining in the fridge for on here (http://www.food52.com/recipes...) goes for 3 whole days.

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Rebecca is a recipe tester for Food52.

added 6 months ago

"while brining in the fridge for less than 24 hours," sorry

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So you are saying that instead of brining it for 3 days I should only keep the salt on a sodium injected Butterball turkey for 24 hours or less?

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