Thank you for your reply. I guess I worded my question wrong. What I was asking was, how to dry brine a frozen 20lb turkey and specifically how long will it take? Do I have to partially defrost the turkey first? I would like to cook it on Christmas day. Thank you
Yes, Frugal, I would at least partially defrost that turkey prior to dry brining otherwise the salt and spices will just sit on the surface of the skin and not flavor the meat below. Follow the recipe instructions as to when to dry brine (the first one posted above by Emma L. says three days). Also be aware that many grocery store turkeys are injected with "natural flavor", essentially a flavored salt solution.
Tammy Thank you for your answer. That is exactly what I thought I should do. I have never done this so I wanted some confirmation. I will put the frozen turkey in the fridge this morning and start brining on Sunday, cook it on Wednesday. I am hoping it is not too salty as it is not a Butterball, just a generic utility turkey. Thank you again and have a Merry Christmas. Mae {frugal scot}
4 Comments
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
https://food52.com/recipes/78146-very-lemony-brined-turkey
Thank you for your answer. That is exactly what I thought I should do. I have never done this so I wanted some confirmation.
I will put the frozen turkey in the fridge this morning and start brining on Sunday, cook it on Wednesday.
I am hoping it is not too salty as it is not a Butterball, just a generic utility turkey.
Thank you again and have a Merry Christmas.
Mae {frugal scot}