Salt and Thaw Turkey at the Same Time
Ideally, by this time, you should have a thawed turkey ready for a dry pickle to enhance flavor and texture , with the bird possibly already cooked for a quicker Thanksgiving. But what if you’re working with hard frozen turkey?
Alton Brown comes to the rescue again. Use a moist brine that will also retain the flavor and moisture of the meat , and the turkey will melt by the time it is perfectly brine. Alton explains that you don’t even need to refrigerate the turkey because it’s a piece of ice that keeps the temperature below 40 degrees Fahrenheit for two days of salting (he uses a thermometer to make sure it’s only in the briefcase).
Good news for all of us who are stuck with frozen turkey and there are only two days left until Thanksgiving – no need to wait for the turkey to melt before brining.
Check out Elton’s Facebook post on this topic for a video demo.
| Alton Brown on Facebook