When should I take the turkey out of the freezer?

[kaybee85]

I'd take it out today.

[isabel]

Depends what you're doing with it. If you just need to it to completely defrost, I would take it out tomorrow. If you're going to brine it, I would wait until Tuesday and put it in the brine frozen, not in the fridge. It will defrost and keep itself cold for a couple of days.

[ralphlauren]

I would take it out today

[tripleshot]

We have a 19 lb turkey and put it in the fridge Friday. Every year, it's never thawed and we have to do water baths.

[MixedBerryJam]

Nov 24, 2013 17:04:36 GMT -5 isabel said:

Depends what you're doing with it. If you just need to it to completely defrost, I would take it out tomorrow. If you're going to brine it, I would wait until Tuesday and put it in the brine frozen, not in the fridge. It will defrost and keep itself cold for a couple of days.

This is exactly what I do. The turkey goes in the cooler frozen solid Tuesday night and thaws in the beer brine for 24 hours (the alcohol speeds the thawing but the cooler keeps everything chilled). Then I take it out of the brine, rinse and pat dry, and keep it uncovered (I know, gross) in the fridge to let the skin dry out a little until Thursday morning.

[isabel]

Nov 24, 2013 17:14:36 GMT -5 MixedBerryJam said:

Nov 24, 2013 17:04:36 GMT -5 isabel said:

Depends what you're doing with it. If you just need to it to completely defrost, I would take it out tomorrow. If you're going to brine it, I would wait until Tuesday and put it in the brine frozen, not in the fridge. It will defrost and keep itself cold for a couple of days.

This is exactly what I do. The turkey goes in the cooler frozen solid Tuesday night and thaws in the beer brine for 24 hours (the alcohol speeds the thawing but the cooler keeps everything chilled). Then I take it out of the brine, rinse and pat dry, and keep it uncovered (I know, gross) in the fridge to let the skin dry out a little until Thursday morning.

Us too! Including letting the skin dry out. We used an earl grey tea brine last year and we're doing it again this year. So good! Beer brine sounds interesting. What goes into it?

[MixedBerryJam]

Nov 24, 2013 17:25:18 GMT -5 isabel said:

Nov 24, 2013 17:14:36 GMT -5 MixedBerryJam said:

This is exactly what I do. The turkey goes in the cooler frozen solid Tuesday night and thaws in the beer brine for 24 hours (the alcohol speeds the thawing but the cooler keeps everything chilled). Then I take it out of the brine, rinse and pat dry, and keep it uncovered (I know, gross) in the fridge to let the skin dry out a little until Thursday morning.

Us too! Including letting the skin dry out. We used an earl grey tea brine last year and we're doing it again this year. So good! Beer brine sounds interesting. What goes into it?

It's Emeril Lagasse's recipe. We've been doing it for years. (Actually I'm not cooking dinner this year. The best part of Thanksgiving for me is the leftovers, so we're going to do a turkey and all the fixin's next week instead. Care to share the Earl Grey tea brine? That sounds lovely (it's my favorite tea).

[prettyinpink]

I'd take it out today.

[eb777888]

Mine is 11 lbs and I took it out yesterday. Mine always takes FOREVER to thaw and we always cut it really close so I took it out earlier this year. Plus, an 18 lbs turkey is pretty big. I'd definitely do it today.

[eb777888]

Nov 24, 2013 17:14:36 GMT -5 MixedBerryJam said:

Nov 24, 2013 17:04:36 GMT -5 isabel said:

Depends what you're doing with it. If you just need to it to completely defrost, I would take it out tomorrow. If you're going to brine it, I would wait until Tuesday and put it in the brine frozen, not in the fridge. It will defrost and keep itself cold for a couple of days.

This is exactly what I do. The turkey goes in the cooler frozen solid Tuesday night and thaws in the beer brine for 24 hours (the alcohol speeds the thawing but the cooler keeps everything chilled). Then I take it out of the brine, rinse and pat dry, and keep it uncovered (I know, gross) in the fridge to let the skin dry out a little until Thursday morning.

Damn! Really? We're brining ours and I didn't know this. 

[isabel]

Nov 24, 2013 18:04:47 GMT -5 eb777888 said:

Nov 24, 2013 17:14:36 GMT -5 MixedBerryJam said:

This is exactly what I do. The turkey goes in the cooler frozen solid Tuesday night and thaws in the beer brine for 24 hours (the alcohol speeds the thawing but the cooler keeps everything chilled). Then I take it out of the brine, rinse and pat dry, and keep it uncovered (I know, gross) in the fridge to let the skin dry out a little until Thursday morning.

Damn! Really? We're brining ours and I didn't know this. 

If you put the turkey in the brine while it's frozen, you don't need ice. We have limited space, so we've been using the cooler for a few years now. We have one of those orange drink coolers with the twist on lid. A turkey fits in there pretty perfectly and it keeps it nicely contained. Leaving it frozen means the cooler stays nicely insulated for a couple of days. We've never had an issue with the temp getting too high.

[eb777888]

Nov 24, 2013 18:10:38 GMT -5 isabel said:

Nov 24, 2013 18:04:47 GMT -5 eb777888 said:

Damn! Really? We're brining ours and I didn't know this. 

If you put the turkey in the brine while it's frozen, you don't need ice. We have limited space, so we've been using the cooler for a few years now. We have one of those orange drink coolers with the twist on lid. A turkey fits in there pretty perfectly and it keeps it nicely contained. Leaving it frozen means the cooler stays nicely insulated for a couple of days. We've never had an issue with the temp getting too high.

Okay. I'll just use ice like I planned. Do you use a brining kit or do you make your own?

I've never brined. I pinned some ideas, though. Then I saw a brining kit today at the store so I'm torn.

[isabel]

Nov 24, 2013 17:34:31 GMT -5 MixedBerryJam said:

Nov 24, 2013 17:25:18 GMT -5 isabel said:

Us too! Including letting the skin dry out. We used an earl grey tea brine last year and we're doing it again this year. So good! Beer brine sounds interesting. What goes into it?

It's Emeril Lagasse's recipe. We've been doing it for years. (Actually I'm not cooking dinner this year. The best part of Thanksgiving for me is the leftovers, so we're going to do a turkey and all the fixin's next week instead. Care to share the Earl Grey tea brine? That sounds lovely (it's my favorite tea).

Yum! That looks good. We may have to try that on a chicken. I really love Thanksgiving food. We always make our own feast, even if we don't host. Seems like you and I see eye to eye on this holiday.

Here's the recipe for the earl grey brine. We add all spice berries and whole peppercorns as well. The floral element from the tea is really good in the turkey and is just enough to make you kind of wonder what's different about it. It's worth trying out on a chicken some time if you only do turkey once a year.

[eb777888]

Perfect isabel Thank you!!!!

[isabel]

Nov 24, 2013 18:12:11 GMT -5 eb777888 said:

Nov 24, 2013 18:10:38 GMT -5 isabel said:

If you put the turkey in the brine while it's frozen, you don't need ice. We have limited space, so we've been using the cooler for a few years now. We have one of those orange drink coolers with the twist on lid. A turkey fits in there pretty perfectly and it keeps it nicely contained. Leaving it frozen means the cooler stays nicely insulated for a couple of days. We've never had an issue with the temp getting too high.

Okay. I'll just use ice like I planned. Do you use a brining kit or do you make your own?

I've never brined. I pinned some ideas, though. Then I saw a brining kit today at the store so I'm torn.

Ice works just fine. We've done that before as well. We make our own brine. The one I just posted above is really simple and delicious. Bottom line, you want basically equal parts salt and sugar, plus whatever spices sound interesting to you (lemon peel, all spice berries, peppercorns, bay leaves, cinnamon sticks, various whole herbs, etc.), and enough water to cover the turkey.

[eb777888]

Nov 24, 2013 18:18:42 GMT -5 isabel said:

Nov 24, 2013 18:12:11 GMT -5 eb777888 said:

Okay. I'll just use ice like I planned. Do you use a brining kit or do you make your own?

I've never brined. I pinned some ideas, though. Then I saw a brining kit today at the store so I'm torn.

Ice works just fine. We've done that before as well. We make our own brine. The one I just posted above is really simple and delicious. Bottom line, you want basically equal parts salt and sugar, plus whatever spices sound interesting to you (lemon peel, all spice berries, peppercorns, bay leaves, cinnamon sticks, various whole herbs, etc.), and enough water to cover the turkey.

Awesome! I have a ton of peppercorns so I'm definitely using those. I can't "over spice" by just adding what I think looks right, can I?

[alicenelson]

Absolutely today. Make sure there's something under it like a thick layer of paper towels or it's in a plastic bag in case there's a pin hole in the wrapping. Nothing like cleaning/sanitizing melted poultry juices from the fridge shelves. *shudder*

[isabel]

Nov 24, 2013 18:20:38 GMT -5 eb777888 said:

Nov 24, 2013 18:18:42 GMT -5 isabel said:

Ice works just fine. We've done that before as well. We make our own brine. The one I just posted above is really simple and delicious. Bottom line, you want basically equal parts salt and sugar, plus whatever spices sound interesting to you (lemon peel, all spice berries, peppercorns, bay leaves, cinnamon sticks, various whole herbs, etc.), and enough water to cover the turkey.

Awesome! I have a ton of peppercorns so I'm definitely using those. I can't "over spice" by just adding what I think looks right, can I?

Not really. I wouldn't do more than a couple tablespoons or so, but the flavor really isn't going to be *that* strong. The point of the brine is to impart moisture more than anything. Adding tea to the brine is one of the more interesting ones I've done because you really do get good flavor from the tea. With normal herbs and dried spices, I find you just get a general herb/spice flavor, nothing terribly dominant, if that makes sense. Definitely use up some of your peppercorns. You're going to love it! 

[eb777888]

Nov 24, 2013 18:23:48 GMT -5 isabel said:

Nov 24, 2013 18:20:38 GMT -5 eb777888 said:

Awesome! I have a ton of peppercorns so I'm definitely using those. I can't "over spice" by just adding what I think looks right, can I?

Not really. I wouldn't do more than a couple tablespoons or so, but the flavor really isn't going to be *that* strong. The point of the brine is to impart moisture more than anything. Adding tea to the brine is one of the more interesting ones I've done because you really do get good flavor from the tea. With normal herbs and dried spices, I find you just get a general herb/spice flavor, nothing terribly dominant, if that makes sense. Definitely use up some of your peppercorns. You're going to love it! 

Thanks! I just pinned that brine. I'll use it! You rock.

[speckledfrog]

Brining is the way to go! We put ours in a 5 gallon bucket and brine it in the fridge.

[Deleted]

Take it out now.