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Brining a turkey - Fresh or Frozen?
Posted on 11/19/11 at 4:13 pm
Posted on 11/19/11 at 4:13 pm
I've read on a couple of different sites that say you should only brine fresh turkeys because frozen ones are injected with a saline solution. Other sites don't mention it at all.
What's the FB's experience?
Ideally, I want to cook a fresh bird but it's probably going to end up being frozen.
What's the FB's experience?
Ideally, I want to cook a fresh bird but it's probably going to end up being frozen.
4
Posted on 11/19/11 at 4:26 pm to CT
We've brined previously-frozen, thawed turkeys before and they always come out good--never rubbery or anything. But I've never tried it with say, a Butterball or one like that; usually we just get the cheapest one we can find in the right size.
FWIW, it seems like a lot of stores sell "fresh" turkeys that were previously frozen, just taking them out of their deep freezer and moving them to the refrigerated section. I noticed ice crystals still on the "fresh" ones in several places last year. (Regular grocery stores, not specialty places that would might have real fresh turkeys.)
FWIW, it seems like a lot of stores sell "fresh" turkeys that were previously frozen, just taking them out of their deep freezer and moving them to the refrigerated section. I noticed ice crystals still on the "fresh" ones in several places last year. (Regular grocery stores, not specialty places that would might have real fresh turkeys.)
This post was edited on 11/19/11 at 4:27 pm
Posted on 11/19/11 at 4:32 pm to Dorothy
Thanks! Any suggestions on brining liquids? This is what Alton Brown used on Good Eats but the candied ginger seems a little odd.
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
Posted on 11/19/11 at 4:34 pm to CT
just read the label. frozen or fresh the label will say whether it has been injected with some kind of solution.
Posted on 11/19/11 at 4:39 pm to CT
I actually used to like eating candied ginger at my grandmother's house. I don't think you necessarily need it in the brine though.
We usually keep it pretty simple: water, salt, sugar, peppercorns. Can't remember the exact amounts though.
We usually keep it pretty simple: water, salt, sugar, peppercorns. Can't remember the exact amounts though.
Posted on 11/19/11 at 4:40 pm to CT
The brine you posted is very similar to what I use.
Posted on 11/19/11 at 4:52 pm to Aubie Spr96
One cup salt, one cup sugar to each gallon of water. That is your base. Anything else you want to add is up to you.
I brine whatever I have as long as it is thawed. Chicken up to twelve hours, turkey should be twenty four hours.
Albertsons has fresh turkeys for $1.49 a pound. I just cooked one.
If you are going to buy a frozen you need to get it now and refrigerate. About one day per four pounds to thaw in icebox. If you get close and it's still somewhat frozen, put it in a sink of cool water to speed up the process.
Whatever you do, rinse it really well with cold water and dry it completely. This is critical for a crisp skin.
If you have an air compressor, shoot it under the skin to separate from meat then season underneath. That will make a great crispy skin.
I brine whatever I have as long as it is thawed. Chicken up to twelve hours, turkey should be twenty four hours.
Albertsons has fresh turkeys for $1.49 a pound. I just cooked one.
If you are going to buy a frozen you need to get it now and refrigerate. About one day per four pounds to thaw in icebox. If you get close and it's still somewhat frozen, put it in a sink of cool water to speed up the process.
Whatever you do, rinse it really well with cold water and dry it completely. This is critical for a crisp skin.
If you have an air compressor, shoot it under the skin to separate from meat then season underneath. That will make a great crispy skin.
Posted on 11/19/11 at 4:59 pm to Martini
Thanks for the advice. I had planned to hit up Albertson's tomorrow. I'll likely grab a fresh one there!
Posted on 11/19/11 at 5:02 pm to Martini
quote:
Albertsons has fresh turkeys for $1.49 a pound. I just cooked one.
Did the fresh one turn out any better than the frozen one? Did you brine either one?
This post was edited on 11/19/11 at 5:07 pm
Posted on 11/19/11 at 5:04 pm to CT
If you brine it do it first thing Wed morning like before going to work. First thing Thursday rinse it really well and set back in refrigerator. Set on counter about an hour prior to cooking to come to room temp.
Posted on 11/20/11 at 8:34 am to Martini
I can't find a truly 'fresh' turkey as they all have been injected or pre-brined in some solution. The 'fresh' ones at Albertsons have been brined with some 3% or 8% solution (I can't remember which) according to the label. I know cuz I just bought 2 of them.
I think the term 'fresh' indicates the bird has not been below a certain temp (like 20F or something). So you can have a lightly frozen bird labeled as 'fresh'. I don't think it has anything to do with being brined/injected or not.
I think the term 'fresh' indicates the bird has not been below a certain temp (like 20F or something). So you can have a lightly frozen bird labeled as 'fresh'. I don't think it has anything to do with being brined/injected or not.
Posted on 11/20/11 at 9:09 am to tewino
Well none are brined but most commercial birds are injected. And yes, fresh just means what you said about temperature.
Fresh Market or Whole Foods probably have fresh organic which aren't injected. I know the chickens are just haven't looked at the turkeys.
Fresh Market or Whole Foods probably have fresh organic which aren't injected. I know the chickens are just haven't looked at the turkeys.
Posted on 11/20/11 at 10:05 am to Martini
I have a 10 lb butterball frozen turkey. I was planning on thawing it, brining it and then injecting it with creole butter before frying? Is this too much for the already injected bird? Please help...first time frying and don't want to f-it up.
Posted on 11/20/11 at 3:46 pm to skidmark
No that will work fine. You should have the turkey in your refrigerator by tomorrow to allow it to completely thaw by Thursday.
Posted on 11/20/11 at 3:49 pm to Martini
Y'all need to try a dry brine. It's absolutely the way to go.
Posted on 11/20/11 at 4:26 pm to Martini
Thanks, how long should I brine the 10 lb butterball turkey?
Posted on 11/20/11 at 4:34 pm to Dorothy
quote:
it seems like a lot of stores sell "fresh" turkeys that were previously frozen, just taking them out of their deep freezer and moving them to the refrigerated section
per the USDA, a store can market a turkey (or chicken) as fresh, not frozen as long as it stays above 25 degrees F. doesn't make sense, but it's how it is.
also, every turkey is injected (or other methods) to add weight. as long as the moisture is below 3% it's legal.
Posted on 11/20/11 at 4:36 pm to CT
One frozen is going to have to be able to absorb the brining solution, and that won't happen with a frozen bird. It if has been injected in any way, then it must be declared on the wrapper of said bird.
Posted on 11/20/11 at 4:40 pm to skidmark
I brine all turkeys twenty four hours regardless of size. Chickens twelve hours. Pork loin twelve hours..
Posted on 11/20/11 at 8:59 pm to CT
my wife brined a fresh one over the weekend and cooked it tonight. damn it was good. 18lbs of shear greatness.
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