November 20, 2009

Quorn Turk'y Roast

This week, I'm doing a special 3-part holiday extravaganza. With Thanksgiving coming up, I thought I should review a fake turkey product. I ended up doing three! Two commercial roasts, and one from scratch! So I had some people over, fixings were gathered (mashed potatoes, cranberry sauce, brussels sprouts, stuffing, gravy, and apple cobbler for dessert), roasts were... roasted, and then we excitedly dug in. The sides were all vegetarian (except for the stuffing - the person who was supposed to bring the stuffing couldn't make it, so I had to resort to a last minute chicken-flavored popular boxed stuffing.) The gravy, however, was made from scratch, with a homemade vegetable stock. I'll post the recipe in a separate entry after this post.

Because of the huge amount of information, I'm going to break this up into three separate reviews - one posted today, one tomorrow, and the final one on Sunday, so if you still haven't figured out what to have for Thanksgiving, hopefully this info will help guide you.

First off, the Quorn brand turk'y roast. I was very excited for this one, as I've heard good things about Quorn. Here's what the website says about this roast: "Turk'y roast - deliciously succulent for holiday meals and tasty sandwiches!"

My dictionary has "succulent" defined as "tender, juicy, and tasty". Let's address each of these adjectives in turn, with quotes from the diners and me.

Tender:
"ABYSMAL texture", "too firm for my taste", "crumbly", "texture is fine"

Juicy:
"meh! dry", "oh so dry; not better with gravy", "dry"

Tasty:
"I bet this is supposed to taste like white meat, which I don't like anyway", "fairly turkey-like taste", "very little turkey flavor - D", "little bit sweet, fairly bland", "bland", "flavor: D"

I'd go ahead and vote down the description of "succulent" based on these comments. But how similar was it to actual turkey? The consensus seemed to be that it looked and felt and (for the most part) tasted like dry, overcooked white meat turkey. Some of us, myself included, couldn't get past the texture though. I hate dry meat, and as it turns out, dry fake meat is no better.

The experience:
Texture - F
Flavor - D-

Final grade for this attempt: F

Tomorrow, I will review an actual brand-name Tofurky roast! Can it live up to the hype? Stay tuned!

17 comments:

  1. My overall grade for this was an F as well. I'm excited to read how the other two fake turkeys fared!

    ReplyDelete
  2. I was browsing the web and found your blog. I was just wondering how you cooked the Quorn Turkey. I made it once in a loaf pan, and it was dry and bland, but the next couple of times I made it in an oven bag with vegetables, and it turned out moist and delicious with the perfect texture! I'm still adjusting the seasoning blends to give it a little more flavor, but even so, it was definitely a B+/A for me and the non-vegetarians who tried it. Sorry you had such bad luck!

    ReplyDelete
  3. I guess I didn't go into much detail about the cooking method used for the fake turkey roasts...

    I can't remember exactly what I did, but I know it didn't involve an oven bag. I probably just cooked it up in a loaf pan, exposed to the dry heat of the oven. Good to know there are better ways to do it. Maybe next Thanksgiving, I'll give it another shot.

    ReplyDelete
  4. "I bet this is supposed to taste like white meat, which I don't like anyway". Guess I don't understand how some can be so picky about people helping people be vegitarian when some people are vegitarian and eat soup every night and can't afford fake meat. Grow up and appricate what is made available to you or just eat regular meat products.

    ReplyDelete
  5. ^Uh.. what the heck? what's wrong with this person saying she/he didn't enjoy this particular meat? o_O? It's their opinion and if they found it to be bad then what's the issue? IF you like it, then keep on buying it, tsk.

    ReplyDelete
  6. Thanks for backing me up - I also thought it was weird to be berated for having an opinion. This wouldn't be a very useful website if I said, "This is great!" about every single product. That's why I started this whole thing in the first place - reviews like that were all I could find.

    And for the record, I'm a female. :)

    ReplyDelete
  7. I love this so much. Sweet. Dryish. (Like a holiday turkey would be.)

    It sells out at all of the grocery stores in the area almost every holiday. (15ish) The tofurkey one doesn't; I think that says something.

    ReplyDelete
  8. I bought this brand to have for Thanksgiving this year; the instructions say that it is BETTER when prepared in a roasting bag in the oven and basted with a mixture of olive oil and several spices which they listed in the directions. The writer of this blog already told us she did NOT use the roasting bag, so probably did not use the oil and spices either. I will do that and hope to have better results than she did! Thanks for your honest opinion!

    ReplyDelete
  9. This appears to be an old blog, but I tried the Quorm Turk'y Roast and thought it was pretty good. I cooked it according to the directions on the box, in a roasting bag. I recommend it. I did not care for the Tofurkey roast which I had last year. Too spongy.

    ReplyDelete
  10. I've been making it for years for my two vegetarian daughters and they love it. I bake it in a roasting pan after brushing it with a mixture of olive oil, sage and rosemary. This year I'm going to try putting a little vegetable broth in the crockpot and elevating the "roast" on some aluminum foil balls. I'll use the same seasonings and cook on low for about 4 hours.

    ReplyDelete
  11. I made this last year for my vegetarian spouse. To make it simple, I cut slits and marinated it in italian dressing, then cooked (in some sort of bag/insulator as stated to stop it from drying) with reapplying the dressing a couple times. He really liked it and has asked for it again this year.

    ReplyDelete
  12. It is interesting that you can't really argue with someone's opinion about food. We don't all have the exact same tastebuds. I stopped eating meat about 22 years ago, and this is what I chose every Thanksgiving. I actually like the sort of dry quality to it, because that sort of reproduces my memory of white meat turkey. I especially love making sandwiches from it afterwards. I was always making it by just plopping it into a baking dish, but last year I followed the bag directions, and it did turn out less dry as a result. Anyway, I love it, and nothing beats eating something called mycoprotein. -Stacey E.

    ReplyDelete
  13. LOVE the Quorn Turkey. I make it every year and bring it to my non-vegetarian family Thanksgiving party. I pour Kroger brand FAT FREE brown gravy over it (because it does not have beef fat in it, read the labels), and it is SOOO good. It always gets good reviews from my family, who poke fun at me for being vegetarian.

    ReplyDelete
    Replies
    1. But don't most fat free brands have a lot of salt and sugar in them? Probably why it's so good! I try to steer clear of fat free things just for the high sodium and sugar content!

      Delete
  14. Also love Qorn turkey! Take it out of the plastic wrap and marinate it in olive oil, garlic, and herbs, and baste it or use the oven bag. I make gravy with no-chicken broth.

    ReplyDelete
  15. I LOVE Quorn's Turk'y roast. It is definitely in how you cook it, though. My tried and true way (which my non-vegetarian boyfriend loves) is to cook it in veggie broth in a small roasting pan (or bread pan) seasoned with rosemary. It turns out so moist and delicious. Make sure to take it out of the broth shortly after it comes out of the oven, or it will turn the "meat" a dark color. It won't necessarily change the flavor, but it sure isn't as pretty.
    I slice it really thin and keep it in the fridge. It is great for sandwiches (way better than the packaged vegetarian lunch meats) or a hot meal. YUM!!

    ReplyDelete
  16. ^^^^
    That's how to do it. In veggie broth. Sliced thin.
    We are having it tonight.

    ReplyDelete