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Nov 24, 2006 04:33 PM

Salty Turkey

I was a vegetarian for almost 30 years, and only started eating poulty about a year ago. I made my first attempt at Turkey yesterday. I bought a frozen Empire breast (only feeding 3), defrosted it, and roasted it with just a little margarine rubbed on the skin. I thought it tasted really salty. Is this just par for the course with kosher turkeys or is there anything I can do to reduce the sodium?


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  1. My experience with Empire is that they're inordinately salty. It's part of the koshering process, I've been told. I tried, but, ultimately, found them inedible. Chickens are the same. Just too salty for me.

    I tried rinsing them, but it didn't seem to make much of a difference.

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          1. Sorry, kosher poultry is by definition full of salt (by my standards). They are soaked in salt water (brine) to purge the blood from the flesh, not for flavor or culinary reasons; has to do with orthodox Jewish dietary law. The salt is there to stay.

            For health reasons, I cut way back on my salt several years ago, and I am now exceptionally sensitive to salt. Kosher birds, supermarket frozen injected turkeys, and all of these home turkey brining threads elsewhere are way too salty for me, so I avoid them.