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Thread: Question for Krystian

  1. #1

    Question for Krystian

    Last year when you brined your turkey - was the turkey a frozen one or fresh?

    I was planning on using your brine recipe (I saved it from last year) but tonight I read that you shouldn't brine a frozen bird.

    Another question, for anyone who might know, do you think I could substitute worchester sauce for the soy sauce? My DIL can't have soy sauce (which I just found out tonight). Thanks to all you great cooks who can help me here.

  2. #2
    Do you mean was the bird still frozen? Because I think last year it wasn't completely thawed when I brined it, I kinda remember that I couldn't pull the neck and giblets out. But I went ahead and did the overnight brine anyway and it was fine.

    I don't know if you caught this thread Cats but I made a turkey just last week:

    http://livingfaithforum.com/forum/sh...ll=1#post15658

  3. #3
    Hey that's great! That recipe doesn't have soy sauce at all & I think I have those herbs on hand.

    As far as the frozen part - the info I was reading was talking about frozen at all verses fresh. It said birds that had been frozen were injected with something that makes them saltier so it's best not to brine them or if you do you have to be really careful & not let them be in the brine too long.

  4. #4
    Did you brine it Cats? How did it turn out?

  5. #5
    Ugh! Mine was awful! I guess I was so afraid of it getting too salty, that I washed it and soaked it in cold water too long after the brining. I don't know, but it had NO flavor at all. I also only roasted it to 160 degrees & let it set since it keeps cooking. So it got up to 170, which is now the recommended temp. I was so afraid of over roasting & it getting dry like last year. Well, it wasn't "fall off the bone" done like I like it. Yesterday I pressure cooked what I hadn't carved. I put several chicken boulian cubes in with it to try & add some flavor. That meat is much better.
    Sorry, no more brines for me. Way too much work and it took all the flavor away. I'm going back to the old-fashioned way.

  6. #6
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    We brined ours, and it turned out delicious once again. (granted, we didn't wash it off after the brine, just popped it into the turkey roasting pan.)

  7. #7
    Well, I visited with my son and daughter-in-law today and they both said how delicious the turkey was. They thought it was nice and tender & I guess they didn't notice that is was flavorless. So I guess it wasn't as much of a disaster as I thought it was. But I still think the brine took all the flavor out of it, so that's just not for me.

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