I brined a turkey with molasses, honey and kosher salt. It is far to salty. And it got REALLY dark. What can I do about the saltiness? Help!
Olivia is Food52's Shop Editor
So the turkey is already cooked? If so, try to serve less of it to each person, with more of the sides, that are salted less than you'd normally salt them, more on the bland side. Encourage people to take bites of everything together! A bracing cranberry sauce will also offset the salt!
Thank you for your prompt response! Do you think I can make soup of something with it later? Suggestions...
Connor is Food52's Advertising Coordinator
yes, it will be great with soup! I would leave everything unseasoned until the end, and then if you need to add more salt you can always add more.
Absolutely! If you're using storebought stock definitely opt for the low sodium version, and be very careful when starting to season. This Turkey Pho is delicious: https://food52.com/recipes.... For something more classic, you could replace the chicken with turkey in something like this: https://food52.com/recipes.... You could also go for turkey chili: https://food52.com/recipes... (plenty of sour cream on top to counteract the salty!) And salty turkey would be tempered by crunchy lettuce and avocados in leftover sandwiches!
Okay, you rock! I feel much better. Pho and turkey chili this weekend. Thanks so much!
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Well played. You deserve a cookie.
Let's get this thing started, yes?
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