Ok need some creative head ideas and advice, thinking of setting up a brine for a whole turkey taking straight out of the freezer putting into brine for 24 hours changing the brine every 24hrs is it worth the trouble?
I was thinking of just a salt water brine for the first 24hrs then adding additional flavors to the brine over the next 2 days until thawed what does the brains trust think?
Brining From Frozen
-
-
- Official Post
Thaw it first.
When you brine, moisture penetrates the meat, then after a while the salt binds the proteins in the outer layer preventing moisture from passing through (in or out).
If you defrost in brine the outer layer will bind before any moisture has gone into the meat (because it is frozen).
-
Thanks Chris this is what I experienced on the weekend with a few trial batches of chicken wings
-
From Brining 101
Question: Can you brine a frozen bird?
Answer: No. The brine and osmosis won’t be able to work on a frozen product and if you let the bird since in a salty solution longer than recommended, you’ll have a less than good quality bird – mushy and over-seasoned.
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!