Adapting Turkey recipe for salt content
I found a few recipes for turkey that look really good. Some have them soaking in a salt brine, others have salt, or bouillon added into it. Should I skip the part about bringing a turkey first because the kosher ones are already soaked and salted?
Or for a recipe like this...
1 (12 pound) whole turkey
6 tablespoons butter
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Do I change the amount of salt that is added (or substitute some of the bouillon for wine? for the flavor, or some of the water for wine?)
Thoughts? Ideas? recipes?? :) All are welcome!!
I see that I am the black sheep of this board. I have used alton browns turkey recipe for the last 5 years and every year I get a kosher turkey and I brine it too. I do cut down a little bit on the salt to half of the added salt (there is some in the stock too). I have never noted the turkey to be salty and it has a wonderful flavor and is always delicious. I would give it a shot if you want to try. I brine it for about 16 hours.
Alton Brown who is a promoter of brined turkey recommends a kosher turkey instead. The brining is supposed to make the bird juicier besides adding flavor. I add little to no salt to kosher poultry (including being careful about high sodium ingredients like soy sauce or spice blends with salt in them). You can always add in more salt to taste, but you can't take it out later. A salty bird as Alton would say isn't "good eats". In answer to mdobrins, your recipe calls for more seasoning salt than I would use. Two tablespoons is quite a bit especially with the bouillon in it (I assume the 3 tablespoons is the dry powder). Go lighter with the sodium. I doubt you'll be sorry.