Christmas Turkey

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terminal3k

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Hi all,

I bought a turkey to cook for Christmas (first time). When i defrosted it it made my whole kitchen smell really bad (like a sour kind of smell). I don't know if this is normal? Its one of those that has brine in it (could that be the reason for the smell)?

Thanks.
 
terminal3k said:
Hi all,

I bought a turkey to cook for Christmas (first time). When i defrosted it it made my whole kitchen smell really bad (like a sour kind of smell). I don't know if this is normal? Its one of those that has brine in it (could that be the reason for the smell)?

Thanks.
Click to expand...
No Dude, I think your turkey is vrot. Did you defrost it in the fridge like it says on the label ?
Put your nose to the bird , if it smells bad, bin the damn thing and go buy another
 
terminal3k said:
Hi all,

I bought a turkey to cook for Christmas (first time). When i defrosted it it made my whole kitchen smell really bad (like a sour kind of smell). I don't know if this is normal? Its one of those that has brine in it (could that be the reason for the smell)?

Thanks.
Click to expand...
Nope, not normal. How did you defrost the bird?
 
TBH i didnt see the instructions to defrost it in the fridge, i just left it out to defrost -.-
I dont see that it will make it go off if i didnt defrost it in the fridge
 
the brine started to smell before it was totally defrosted.... Im thinking of taking it back to the shops and see if they will refund me.
 
terminal3k said:
TBH i didnt see the instructions to defrost it in the fridge, i just left it out to defrost -.-
I dont see that it will make it go off if i didnt defrost it in the fridge
Click to expand...
It's summer - you're asking for trouble if you defrost a bird out on the counter. If you need to rapidly defrost a turkey fill a basin or cooler box with cold water and do it that way - you'll need to refresh the water regularly.
 
terminal3k said:
the brine started to smell before it was totally defrosted.... Im thinking of taking it back to the shops and see if they will refund me.
Click to expand...
It's worth a shot.

Where did you get it? Checkers slather on a herb mixture that smells, and tastes, foul (not fowl) - avoid those birds at all cost.
 
bwana said:
It's worth a shot.

Where did you get it? Checkers slather on a herb mixture that smells, and tastes, foul (not fowl) - avoid those birds at all cost.
Click to expand...

It was from checkers, maybe its just the herb mixture that makes it smell so bad..... in any case im going to try take it back and buy a different brand.
 
terminal3k said:
It was from checkers, maybe its just the herb mixture that makes it smell so bad..... in any case im going to try take it back and buy a different brand.
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These are the ones you want to avoid - the PnP ones aren't too bad.

IMG_3271.JPEG
 
I have two American customers from the Peace Corp. I ordered in a box of frozen turkeys and he asked me to defrost the bird for him in my 5 degree cooler over a two and a half day period. Reckons this was the perfect temp and way to defrost the bird before cooking...
 
Mortymoose said:
I have two American customers from the Peace Corp. I ordered in a box of frozen turkeys and he asked me to defrost the bird for him in my 5 degree cooler over a two and a half day period. Reckons this was the perfect temp and way to defrost the bird before cooking...
Click to expand...
The USDA recommends 40°f or below - which is colder than your cooler but that's just a guideline. My fridge is 3°c which means it takes longer and I usually end up having to use a cold water bath.
 
bwana said:
The USDA recommends 40°f or below - which is colder than your cooler but that's just a guideline. My fridge is 3°c which means it takes longer and I usually end up having to use a cold water bath.
Click to expand...

The turkey that I weberized 48 hours ago, defrosted in me beer fridge for a good 24 hours, when I came to prep it, I was quite surprised that the gizzards, neck and heart were still solidly frozen to the abdominal cavity. This gave me the opprtunity to have a few beers whilst I waited for it to thaw further....:giggle:
 
Mortymoose said:
The turkey that I weberized 48 hours ago, defrosted in me beer fridge for a good 24 hours, when I came to prep it, I was quite surprised that the gizzards, neck and heart were still solidly frozen to the abdominal cavity. This gave me the opprtunity to have a few beers whilst I waited for it to thaw further....:giggle:
Click to expand...
I learned many years ago that cooking a turkey on a weber is the way to go - especially if you use a rotisserie. It cuts the cooking time way down.

The only downside is the stuffing tends to fall out. :ROFL:

Spatchcocking also works well but again, no stuffing.

Try to get the gizzards out as soon as the bird has thawed enough to do so.
 
I stuffed the bird with Oranges and onion, a strange combo, but I think FirstBornMoose and I were a wee bit pissed when we prepped...

The bird was tied at the drums to prevent any spillage and then covered for three odd hours....
 
Mortymoose said:
I stuffed the bird with Oranges and onion, a strange combo, but I think FirstBornMoose and I were a wee bit pissed when we prepped...

The bird was tied at the drums to prevent any spillage and then covered for three odd hours....
Click to expand...
Takes about half that time on the spit. It really throws off your game plan if you're not ready for that. I'm cooking a leg of lamb, pork neck, and a turkey for supper at the in-laws tomorrow.

Driving there with all that cooked meat in the car is the definition of distracted driver syndrome. :o
 
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