Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
I watched Alton Brown's video yesterday that mentioned you could thaw and brine a frozen bird at the same time, and that you don't need to add ice because the frozen bird is essentially a giant ice block and will keep your brine water cold while it thaws.
I mixed my salt water brine and plopped my turkey into the cambro and left it in the bathtub overnight.
When I checked the temp this morning the water was around 65F. I little more investigating revealed that the bird my wife bought was not completely frozen but was a fresh bird that had the skin flash frozen just a bit to preserve it until it was cooked. There was insufficient frozen mass to lower the brine temp below 40 degrees as was the plan. So I popped the cambro in the fridge when I was running out the door.
Here's my problem. I'm guessing the water in that cambro is still not much colder 4 hours later than it was earlier this morning. That means my bird has been in the water brine for about 12 hours now and the temperature has probably ranged from around 55-70F.
Should I just get a new bird and start over?
I mixed my salt water brine and plopped my turkey into the cambro and left it in the bathtub overnight.
When I checked the temp this morning the water was around 65F. I little more investigating revealed that the bird my wife bought was not completely frozen but was a fresh bird that had the skin flash frozen just a bit to preserve it until it was cooked. There was insufficient frozen mass to lower the brine temp below 40 degrees as was the plan. So I popped the cambro in the fridge when I was running out the door.
Here's my problem. I'm guessing the water in that cambro is still not much colder 4 hours later than it was earlier this morning. That means my bird has been in the water brine for about 12 hours now and the temperature has probably ranged from around 55-70F.
Should I just get a new bird and start over?
