I brined a turkey, and it is far too salty, what can I do!

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!

  • Posted by: karen
  • November 24, 2016
  • 3355 views
  • 6 Comments

6 Comments

karen November 24, 2016
Okay, you rock! I feel much better. Pho and turkey chili this weekend. Thanks so much!
 
Olivia B. November 24, 2016
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/1919-turkey-pho. For something more classic, you could replace the chicken with turkey in something like this: https://food52.com/recipes/26663-chicken-orzo-soup. You could also go for turkey chili: https://food52.com/recipes/11847-best-ever-turkey-chili (plenty of sour cream on top to counteract the salty!) And salty turkey would be tempered by crunchy lettuce and avocados in leftover sandwiches!
 
karen November 24, 2016
Thank you!
 
Olivia B. November 24, 2016
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!
 
karen November 24, 2016
Thank you for your prompt response! Do you think I can make soup of something with it later? Suggestions...
 
Connor B. November 24, 2016
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.
 
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