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.

  • Posted by: dfarron1
  • November 19, 2012
  • 21426 views
  • 9 Comments

9 Comments

Cook's S. November 22, 2016
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
 
Danielle K. November 2, 2019
Thanks Dan for answering this question. I’ve never bought a Butterball before, so, I wasn’t sure if I should skip the brine. Will you be making a YT video on turkey this year? Love to see if you come up with any new hacks for 2019.
 
Jennifer M. November 22, 2016
I'm wondering the same thing myself. How did it turn out?
 
Rebecca V. November 19, 2012
It should be fine defrosting while brining in the fridge for <24hr; the "Judy Bird" on here (http://www.food52.com/recipes/15069_russ_parsons_drybrined_turkey_aka_the_judy_bird) goes for 3 whole days.
 
Rebecca V. November 19, 2012
"while brining in the fridge for less than 24 hours," sorry
 
dfarron1 November 19, 2012
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?
 
Kenzi W. November 19, 2012
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/15069_russ_parsons_drybrined_turkey_aka_the_judy_bird
 
dfarron1 November 19, 2012
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?
 
dfarron1 November 19, 2012
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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