Question about processing and freezing

[Jessica08]

I am new to the forum, so I hope I’m posting in the right place. I will say upfront that I don’t raise my own flock, but I came here looking for advice.

I am in charge of getting the thanksgiving turkey this year, so today I picked up a turkey from the local farmer. He processes these free range, pastured turkeys the day you pick the bird up. It literally was finishing being packaged as I picked it up today.

The man told me, since I had a deep freeze, to put it in the deep freeze as soon as I got home instead of the fridge. So I did. He said on Tuesday morning to take it out of the freezer and brine it until Wednesday night when I start cooking it. He gave me a brine recipe his family has used for 30 years. Anyway, I was always under the impression the turkey needed to be completely thawed before brining, which could take 3-4 days for a 16 lb. turkey. He did say I can unthaw in the brine solution.

My concern is since the turkey was free range, pasture raised (don’t know if that matters) that me not letting it sit in the fridge for a day or two to “age” that it will result in a tough, stringy bird.

When do I need to take the 16 lb. turkey out of the freezer for it to be ready thanksgiving day at lunch time? He said it would be okay if the brine didn’t completely unthaw it that the cooking at a low temperature would be fine.

What day do I need to brine a 16 lb. turkey?

And what is the best brining method?

I don’t want to mess up my first thanksgiving turkey, but I’m afraid of the fact I didn’t let the bird age in the fridge to get rigor out of it. And I’m not real versed in all this, so please excuse me if I asked a dumb question.

 

[Pork Pie]

Hi Jessica and welcome to BYC. Sadly I can't help with your question, but please rest assured - we don't consider any question a dumb one. I'm sure that someone will be along to help you out soon.

You could also ask your question on this thread - https://www.backyardchickens.com/threads/ask-a-chef.1090656/#post-16747937

You can drop by the New Members Introductions should you wish - New Member Introductions
Best wishes
Pork Pie

 

[Smuvers Farm]

@rjohns39 is my turkey and cooking guy. RJ!!!!!

 

[Lady of McCamley]

I personally would brine the turkey in the fridge for several days THEN freeze, not freeze then brine, or you do get tough meat.

We didn't let one of our fresh turkeys rest enough before cooking, and it was tough.

And you are running a bit short on time.

As we are Friday, with 6 days until Thanksgiving...

It will take a 16 pound turkey, fully frozen, several days to thaw in the fridge (unless you use cool/warm bath in sink, which is riskier), so the math would look like this:

2 days in brine in fridge, 2 days to freeze, 2 days to thaw...and you are on Thanksgiving day.

That is what I would do as 6 days is too long for it to just sit in the fridge.

My thoughts.
LofMc

 

[rjohns39]

Hi Jessica and welcome to BYC We're so happy you've decided to join us

My gut instinct is to say, "trust the farmer." There are a lot of variables that go into our birds and we tend to find what works best for us. If its a BB bird at 14 weeks, there are a lot less issues with tenderness than a heritage bird at 24 weeks. My birds rest 3-4 days, until the rigor has passed and then get frozen.

Back to "trust the farmer" he wants you to come back next year, so he's not going to give you guidance that doesn't work well for his birds. It sounds to me like he thaws the bird in the brine. What were his instructions on where to brine the bird? I brine mine in a 5 gallon drink cooler. Did he give you cooking instructions? If he did, what were they. I can get a lot of answers by reading someone's recipe.

 

[aart]

Might browse these threads for more info:
Turkey Processing

 

[Jessica08]

Thank you for the responses. All I know is his birds have white feathers so I don’t know what breed they are.

I have already put the turkey in the freezer, but I can get it out today or tomorrow and start letting it thaw. Really hope I didn’t screw up. I’d hate to have a tough bird.

He gave a little pamphlet with info on everything and here is what it says:

To thaw let the bird sit in a brine until thawed. He suggests using a large clean cooler with lid and using enough liquid to cover the bird. To cook, cook 1/2 hour at 350 then reduce heat to 200 until done. Let turkey rest in oven for at least 15 minutes until ready to carve.

The brine recipe is dissolve 3/4 cup of either Celtic sea salt, pickling salt, kosher salt to 1 gallon of water. Enough to cover the turkey. Place bird in a stainless steel or glass container and cover for 12-48 hours. A large clean cooler is a good option. Keep tempature of brine solution to at or below 40 degrees with ice. Remove bird prior to cooking and rinse well.

 

[Jessica08]

Hi Jessica and welcome to BYC We're so happy you've decided to join us

My gut instinct is to say, "trust the farmer." There are a lot of variables that go into our birds and we tend to find what works best for us. If its a BB bird at 14 weeks, there are a lot less issues with tenderness than a heritage bird at 24 weeks. My birds rest 3-4 days, until the rigor has passed and then get frozen.

Back to "trust the farmer" he wants you to come back next year, so he's not going to give you guidance that doesn't work well for his birds. It sounds to me like he thaws the bird in the brine. What were his instructions on where to brine the bird? I brine mine in a 5 gallon drink cooler. Did he give you cooking instructions? If he did, what were they. I can get a lot of answers by reading someone's recipe.

I meant to quote your post, but I answered a few of the questions above. Thank you for your help. I just don’t want this money wasted and the meat be tough.

 

[rjohns39]

Jessica, his instructions are a bit confusing for me. A pure white bird @ 16 pounds suggests a BB White, probably 14 weeks old. Yet his cooking instructions are geared more toward a 24 week heritage bird. Give me a few minutes to ponder and I'll be right back.

 

[aart]

It's really hard to speculate...some folks don't rest but freeze right away, the thawing time can allow for rigor to pass. I doubt commercial birds are rigor rested....so I'd follow the farmers info.