Not that I can tell ( but then again I don't think the ginger taste comes through at all ) - I use my leftover turkey for the same (soups, stews, over noodles) and I have never had any complaints.

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I used this method after being intrigued by this post - my turkey was awesome! Very moist!!! yummy! It was my 1st bird and it turned out fabulous (my parents', grandma, in-laws, dh raved about it). Thank you!!! I bought a 5 gallon (approx.) from WalMart for $5 - I was able to soak it overnight in my fridge (thank goodness I have a big fridge and was able to move things around). I thought I preferred fried turkey (very moist, too), but now this is a toss up. My brother is frying a turkey on Saturday, so I'll get to decide then.

There is no ginger flavor - the candied ginger that you use a very minute amount - not too strong at all. I made my own candied ginger since I couldn't find store-bought at any of our stores. It turned out pretty good and I have a syrup I can use for tea, icecream and waffles if I want.

So thanks for this post! I'm very happy with the results! (the leftovers are very good, too - already made turkey/cheese biscuits for dinner.

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mommy to 2 beautiful girls: Jadyn (3/2006) & Jocelyn (10/2008)

Hmm...never heard of this..I'll have to try this for next year!

Thanks for sharing mama

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Happily married to my geek
Proud homeschooling, cloth diaperin, attached parenting, slinging, simplier, breastfeedin, sewing mama mades, christian and funky mama

I am SOOOOO happy to hear you LOVED it. Once we started brining ours, we never looked back

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I tried the brine soak.....I must have done something wrong, my turkey was ok... not bad but not any better or more moist than what I usually cook. It was actually not as flavorful as the herb and olive oil rub I do.

I am sorry to hear that. Ya know ~ even when you brine, you are still able to do whatever rub you normally would have done. The reason behind a brine is to help lock the juices in....not really give it any special taste.

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Ohhhhh ok! I was expecting a flavor inside the meat.... I did do a spice and olive oil rub that I like. It still wasn't as juicy as I would have liked. The best turkey I ever made was one I learned about on the Martha Stewart show years ago. She filleted the turkey, cutting it open in a way that it laid practically flat in the pan. It cooked quicker and was the juiciest turkey I ever made. I have since lost the directions on how to cut it