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Will dry Brining a Frozen Butterball Turkey be too salty?

Will dry Brining a 12 lbs. Frozen Butterball Turkey result in an overly salty bird? I put the salt on the turkey last night and I need to know if I should go home and wash the salt off the bird before it ruins it. I have searched all over the internet and there is no definitive answer to this question.

asked by dfarron1 about 4 years ago
8 answers 9615 views
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Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added about 4 years 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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added about 4 years ago

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?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

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 Vitale

Rebecca is a Recipe Tester for Food52

added about 4 years ago

It should be fine defrosting while brining in the fridge for <24hr; the "Judy Bird" on here (http://www.food52.com/recipes...) goes for 3 whole days.

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Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added about 4 years ago

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

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added about 4 years ago

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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added 14 days ago

I'm wondering the same thing myself. How did it turn out?

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Cook's Science

The Cook's Science Team believes good science makes great food. Our new book, Cook's Science, explores the science behind 50 of our favorite ingredients.

added 14 days ago

Hi - All Butterballs are injected with a sodium solution (the equivalent of brining) and at America's Test Kitchen and Cook's Science (www.cooksscience.com) we never recommend brining or salting these pretreated birds or you risk them becoming too salty. You can sprinkle a little extra salt and pepper on the skin, but don't go for the full dry brine.

- Dan Souza