Ideally, by this time you’d have a thawed turkey ready for some flavour-and texture-boosting dry brining, all set to go for Christmas Day. But what if you’re working with a brick hard frozen turkey?
Photo by xuhulk.
Alton Brown to the rescue again. Use a wet brine, which can also keep the meat flavourful and moist, and the turkey will thaw by the time it’s perfectly brined. Alton explains that you don’t even need to store the turkey in the fridge, because it’s a block of ice that keeps the temperature down below 4C over the brining period (he uses a probe thermometer to make sure, just in case).
Good news for all of us who are stuck with a frozen turkey and Christmas is tomorrow — no need to wait for the turkey to thaw before you brine.
Check out Alton’s Facebook post on this subject for a video demonstration.
[Alton Brown on Facebook]