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Brining cooked turkey?

post #1 of 9
Thread Starter 
What do you guys think of brining flavorless COOKED turkey?

It's slices of cooked breast meat, not a whole cooked turkey lol. But its completely flavorless, and I want to save it from it's dull flavor, so what do you think of brining these slices of turkey for about an hour and then just re-heating the slices in an oven for a short period of time? I'm talkin about just stickin the slices back in the oven long enough to warm them up, not to cook them again.

Is this a bad idea?
post #2 of 9
Thread Starter 
Cmonzz, lol I needz to know if this is a bad or good idea :look:
post #3 of 9
Won't do anything for it other than make it salty and wet. Just shake on some salt and pepper instead.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 9
Forget the brine. Won't do a thing. Either make a very flavorful gravy to mask the fact that it has no taste or cut it up and toss into into a flavorful soup.
post #5 of 9
Put it in the food chopper and make some ravioli filling with it. You can make turkey meat sauce with it to go with your pasta. Maybe try shredded turkey and cold soba noodles with soy sauce, sesame, and scallions. Tastes like chicken. :D
post #6 of 9
Shred it and add your favorite taco seasoning.
post #7 of 9
I know the kind of turkey you are talking about, had some at a restaurant a few weeks ago. Yuck.

The brining process works with undamaged cell structures, that is, uncooked. So like others have said, not a viable option here. I bet you could get some flavor into it if you wanted to pickle it for a week or two, though. Probably not what you had in mind, I imagine.

It might be decent if made into turkey hash like the stuff I made the other morning. Or whip up a spicy batch of, say, garlic chile mayo and use it to make turkey, bacon and provolone ( or swiss, or ... ) sandwiches. Put strips of it in a hot and sour soup. If you had some good, full bodied turkey stock like the batch I made the other day you could steep the slices in that and maybe get some decent turkey flavor into them.

But I'll suggest you not expect miracles with the stuff.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 9
Put it in a sandwich with some cranberries spread on it. Yum! My favorite left over turkey item. Or you could make a spread with pickle, onion and mayo for sandwiches.
post #9 of 9
Thread Starter 
I ended up makin a Mayo and Mustard Jallapeno spread for some french and sheppard rolls we had.

I cut the rolls in half, baked em in the oven with some onion on the top half roll to get em crusty, hot, and delicious.

Took em out of the oven, put the mayo/mustard/jallapeno spread on the top part, put the onion back on, and put the turkey between the roll and had sandwiches for a couple days. The turkey everyone wanted me to save didn't even last a week.
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