Brining a frozen turkey?

[diggingdogfarm]

I am curious about the dry brining process you mentioned, Martin. Do you have any recipes you would care to share for poultry? I have read about being liberal with herbs and spices to get a more fully flavored end product. Thank you all for the help and tips, I appreciate your advice.

I don't usually follow a recipe when doing turkeys and the like and I tend to be very conservative with added flavors, so I'm probably not the best person to ask.

However, here's a good article that i found on dry brining....

http://food52.com/blog/2713

FWIW, I first started dry brining in the late 80's after hearing about Judy Rodgers technique.


~Martin

 

[dls1]

I don't usually follow a recipe when doing turkeys and the like and I tend to be very conservative with added flavors, so I'm probably not the best person to ask.
However, here's a good article that i found on dry brining....
http://food52.com/blog/2713
FWIW, I first started dry brining in the late 80's after hearing about Judy Rodgers technique.
~Martin

Same here, Martin. I used to eat at the Zuni Cafe a lot, and converted to the dry brining/curing process Judy advocates. Haven't looked back. To me, dry brining/curing is far superior to a wet brine, at least for poultry.

With turkeys, I'm pretty much spot on with what Parsons recommends. The only deviation is the occasional addition of certain herbs and/or spices to the salt. As for the turkey itself, I haven't cooked them whole for years. I just part them out, cure the parts ala Parsons/Rodgers, start with the dark meat, later add the white meat, and finish. Great results every time.

 

[diggingdogfarm]

Same here, Martin. I used to eat at the Zuni Cafe a lot, and converted to the dry brining/curing process Judy advocates. Haven't looked back. To me, dry brining/curing is far superior to a wet brine, at least for poultry.

With turkeys, I'm pretty much spot on with what Parsons recommends. The only deviation is the occasional addition of certain herbs and/or spices to the salt. As for the turkey itself, I haven't cooked them whole for years. I just part them out, cure the parts ala Parsons/Rodgers, start with the dark meat, later add the white meat, and finish. Great results every time.

Cool!

I rarely do a whole intact bird anymore either. I typically spatchcock or split them because they cook SO much more evenly.

~Martin

 

[rabbithutch]

Thanks for the tips. I plan to use the basic slaughterhouse brine recipe with maybe an added ingredient of spices or herbs. I look forward to this brining adventure. I have one of the Home Depot buckets, but I have been advised to get a food grade bucket or brining bags. Thanks again.

For food-safe buckets, check your local Sam's Club, in the bakery. They get icing in 5 gallon buckets and they throw them away if no one asks for them.

 

[austinl]

Well, "After further review!"..."The call on the play has been reversed!" It seems that said birds have been processed with 8% solution, so I guess the brining part is out. It would most likely be too salty don't you think? I was looking forward to this.

I had this same thought a while back so I conducted an experiment.  I took two chickens that both had that solution and one of them I let soak in plain water in the fridge for 15 hours to equalize any of that solution out and then used the same brine recipe on both separately.  After cooking none of my guests or myself could tell the difference.  I didn't tell anyone what I did just asked them to taste both and tell me what they thought side by side.

 

[jarjarchef]

Not to add more confusion to the possible thawing process. The 2 methods that have been linked are from 2003 & 2009 and both not from USDA. I am attaching their Food Safety and Inspection Service Hot-line Q&A site that was last updated May 24, 2011. There are slight differences in all three links and I am sure many other sites can be found. Bottom line you need to use what process you feel will keep your family safe.

http://www.fsis.usda.gov/help/faqs_hotline_preparation/index.asp#contents

 

[diggingdogfarm]

We each are our own best keeper.
The USDA has recommended for a long time that ' consumers' (I hate that word) cook cold water thawed meats immediately.
Take it or leave it.

"Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.

The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately.

Foods thawed by the cold water method should be cooked before refreezing."

The Big Thaw — Safe Defrosting Methods — for Consumers
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/

~Martin

 

[jarjarchef]

So we both use the same Government Web site and come up with different answers. Hmmmmm par for the course for our Government.........

Bottom line you need to use what process you feel will keep your family safe.

 

[diggingdogfarm]

Hmmmmm par for the course for our Government.........

Yup, it sure is, but that's nothing that a few more billion dollars won't fix!!!! :biggrin:


~Martin

 

[rabbitman]

I appreciate all the words of wisdom and opinions. I will not be in a hurry and will plan to thaw the bird for a couple of days in the fridge and brine for 24 hours. Thanks for the links guys. I have never been a fan of thawing in water, but when I have, I cooked the meat or seafood in short order. I like to thaw like I like my bbq...low and slow. As I stated in the beginning, I am a complete novice when it comes to brining. I am going to research both the Parsons/Rodgers technique and wet technique even more. I don't want my first attempt to become a disaster.

 

[jsdspif]

Just to add to the where to get buckets , probably any store that has a deli and / or bakery will have various sizes , and if the person at the counter says no it doesn't hurt to ask a manager . I say that because I got a bucket at the grocery store from the deli and it wasn't quite big enough and when I went back a couple days later for a larger one the person at the counter said they couldn't sell them to the public , so I said I bought one a couple days ago and I'd like to speak to a manager . The person made a phone call and then came back and pointed to a mess of different sized buckets and asked "what size do you think you need ? " They charged me a dollar or so for them .

 

[diggingdogfarm]

plan to thaw the bird for a couple of days in the fridge

I would plan on 4-5 days to fully thaw a 12-14 lb. bird in the fridge.


~Martin