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cooking a kosher turkey

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i'm going to be cooking a kosher turkey for the first time this week. we've got ourselves a 14lb frozen, aaron's beauty. any suggestions on adding flavor to the bird and as to cooking times per pound? i know brining is unnecessary.

already posted this on the kosher board, but thought i might get other responses here.

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  1. from Jewish Cooking in America by Joan Nathan, page 210 -

    Chestnut Stuffing for Turkey (8 - 10 pounds)

    3 dozen chestnuts
    3 Tbs. pareve margarine
    1 large shallot
    1 koshered chicken liver, chopped fine
    10 finely chopped mushrooms
    salt and freshly ground pepper to taste
    1/2 tsp. thyme
    1 tsp. parsley (I suggest Italian flat leaf)
    1/2 cup fresh bread crumbs

    from The Book of Jewish Food by Claudia Roden, page 356 -

    for 2 chickens (probably Sephardic recipe)

    1 1/2 pounds ground beef
    5 Tbs. sunflower oil
    1 1/4 cups long grain rice
    salt and pepper
    2 tsp. cinnamon
    1/2 tsp. allspice
    2 cups chicken stock
    1/4 cup split almonds
    1/3 cup pistachios
    1/3 cup pine nuts

    from the New Settlement Cookbook edited by Charles Pierce (original edition was quite Jewish) page 248 -

    Almond Stuffing for Turkey

    4 cups dried bread crumbs
    3/4 cup milk
    1 cup melted butter
    3 well beaten eggs
    2 cups of diced celery
    1/2 onion, grated
    1 cup chopped almonds
    salt and freshly ground pepper to taste
    1/4 tsp. ginger

    If any of these ingredient lists grabs you, let me know which one it is. I'll keyboard the instructions to you on this website.

    1. Well, for this week I would do this. Slather the bird with margirine, add some spices, and then in the bird stuff some apples and cinnamon. Put it in the Reynolds Bag (They really work and make clean up nice)

      1 Reply
      1. re: Ari Cohen

        I've actually seen people put the margarine between the skin and the meat. Helps make it moister I think.

      2. I usually cook my turkeys one of two ways

        1. on the showtime rotiseree (absolutely delicous) 2 disadvatanges, no real drippings to make gravy out of and you're limited to a 14-15 lb turkey

        2. use a reynolds cooking bag (see link) cooking time is shown on the box

        Link: http://www.reynoldskitchens.com/reyno...

        1. Much less salt. Go with some fresh, season-appropriate herbs like Rosemary.

          1. I've been doing a kosher turkey the past couple years. I would suggest that you give yourself plenty of time in the morning to get all the pinfeathers out. Sometimes there aren't many; other times, you'll need at least an hour just to get those suckers out. I use tweezers. What I've done seasoning wise is to just stuff the cavity w/ an orange and some fresh herbs, and rub some herb butter under the skin on the breast. Then I cook it breast down for the first bit of time (can't remember exactly how long but I use a Bittman recipe) If you're interested in this technique, let me know and I'll get exact instructions.