🔕 🔔
Loading…

My Basket ()

All questions

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 over 4 years ago
8 answers 9956 views
5dd58b70 52d5 415a 8478 ba9053b33e62  kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added over 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...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 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 over 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?

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added over 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.

D5541489 96fb 4b93 979f 7088809f4b2d  10373075 10100507743110541 5511741949794204925 o
Rebecca Vitale

Rebecca is a Recipe Tester for Food52

added over 4 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 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?

D7011e4a 6e29 42ae a99a de301619d49b  fb avatar
added 3 months ago

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

7ef665e4 9d46 44d5 9267 38738f66265c  cs logo yellow
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 3 months 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

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.