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Nov 12, 2003 10:51 AM

brining a kosher turkey

  • c

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,

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  1. c
    ChowFun (derek)

    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)

      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

        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.

    2. 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.