Help on turkey brine.

Ed G.

Tonight I was about to brine my Butterball turkey for 12 hours, when I noticed after unwrapping it, the turkey had a purplish color all over it. I know this may seem like a silly question, but I can't remember any turkey's I've smoked in the past, having a blue or purple color all over it. Could it be that the blood has just settled?[p]I thawed it in the frig over a four day period, like the directions called for on a 14 pounder. It smells fresh. What do you think, I don't want to get anyone sick! Should I continue, or cook steaks instead on the Big Green one??[p]Thanks for the help!

Puj

Ed G.,[p]I'd err on the safe side. It almost sounds like you executed the second thawing for that bird.[p]Be careful.[p]Puj

Dr. Chicken

Ed G.,
I don't think you have any problems what-so-ever! Most turkeys when flash frozen, will take on a bluish cast. You said it was a "Butterball"? Call their 800 hot line and explain what you are seeing. They'll set you straight. If the bird has a definite bluish /purple color, not just a shadow like appearance, it sounds as if they packaged a "B" or "C" grade bird in an "A" package. The color would relate to some rough handling before it was butchered. As long as the bird smells fresh, I would go ahead with your cook. Smell will not lie to you![p]Cheers,[p]Dr. Chicken

Puj

Ed G.,[p]It would be a good call to talk with the Butterball folks. Way to go Dr. Chicken![p]Ed G. if you do call them, would you post their thinking on this? Thanks.[p]Puj

Ed G.

Puj