Kristy is the Associate Editor of Food52.

added over 2 years ago

It would be better if the turkey was completely defrosted first.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

usuba dashi added over 2 years ago

No, you must allow the turkey to be fully defrosted. The salt can slow down the defrosting and not allow complete migration of the salt. It has been a rule of thumb in the dry curing business that you must allow one week per inch of the thinkness of meat to get salt into the center of the meat. Brining is quicker.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content