Kosher Turkey v. Brined Turkey
I usually brine my turkey for 72 hours using Alice Waters' brine recipe. I am thinking to avoid this by buying an Empire Kosher Turkey this year. Has anyone had experience with both and how do they compare?
Empire Kosher is an excellent idea. It is already brined and you do not need to use up a lot of fridge space that may be needed for other Thanksgiving goodies.
I actually have done both, in consecutive years...the brining the first year and the Empire turkey the second. There is probably a post from me a couple years ago about this experience on chowhound.
The brining was a royal pain in the you know what. I had a very large bird and getting a receptacle for it was no easy task. Plus it was too large for the fridge so I had to keep it in a room we don't heat, with the water filled with ice to keep it cold.
The result: A moist, tender, delicious turkey.
The next year, I used the Empire Kosher, a fresh one, and the only problem I had with it was it had quite a few pin feathers and hairs I had to remove...which I painstakingly did with pliers and tweezers. It took an hour I think.
The result: A moist, delicious, tender turkey.
This year I am going with a fresh organic bird...not planning on brining...
I would choose the Kosher over the brining because you can pluck the bird the night before and in the morning it will be ready to go. A lot easier than brining and you get an excellent bird.
This year I am leaning towards a non-Kosher bird and brining again. I'm such a decisive person generally, but I admit choosing the right turkey and method always perplexes me.