"merryb" > wrote in message
...
>I brined & roasted a turkey this last weekend. It came out great, but
> it started me wondering about something. Has anyone brined a fresh
> bird, then froze it for later cooking? Seems like that could be a
> convenient method, but wondering if it would make the meat
> weird...Anyone ever try this?

I would be concerned about the lack of freshness before you froze it. Plus,
home freezing methods are not the fastest. My point is that you but a fresh
turkey at the store, and it has been in the cooler for however many days.
You then brine it for 12 to 24 hours. Now you want to put it into a home
freezer that will take hours upon hours to freeze it. When it is defrosted
to be cooked, it will be a very old turkey that was slow frozen. Not the
best set up for quality meat. Yes, Butterball sort of does it all the time,
but they have large flash freezing systems to handle the birds.

Actually, defrosting and then brining a frozen turkey is not all that
inconvenient.

I would avoid your idea, but go ahead if you want. If done with temperature
control at all times, it would be safe.

DP