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brining a kosher turkey

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Chana Pollack Nov 12, 2003 10:51 AM

As kosher turkeys have a higher salt content than their non-kosher colleagues, would anyone have experience/advice regarding brining a kosher turkey? I am looking for brining solution ratios etc., ingredients etc.

thank you so much,
chana

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    ChowFun (derek) RE: Chana Pollack Nov 12, 2003 11:08 AM

    There is no need to brine kosher poultry according to Cooks Illustrated (they gave Empire their top rating!) It basically is already "brined" , and additional brining would just add too much salt!
    Add spices injected or under the skin for additional flavor.

    2 Replies
    1. re: ChowFun (derek)
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      The Rogue RE: ChowFun (derek) Nov 12, 2003 04:20 PM

      I second that. I played around with kosher turkeys a few years ago and since they are already brined if you want to add more/other flavors make an herb tea and inject or use a spice rub inside, outside, or both.

      1. re: The Rogue
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        sarah RE: The Rogue Nov 13, 2003 07:46 AM

        You can also do the very martha thing and slide sprigs of fresh herbs between the skin and the meat of the turkey - it looks really pretty - it even tastes good. i often do the same when I roast whole chickens.

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      Waldo RE: Chana Pollack Nov 13, 2003 10:16 AM

      I've tried brining kosher birds a few times to see if there is any improvement. Its been too salty every time, even if I adjusted the salt/sugar ratio.

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