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Old 11-17-2005, 12:26 PM   #1
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Question Is brining a kosher turkey redundant?

My mom is buying a kosher turkey this year. My understanding of the koshering process is that the bird is covered in salt, not submerged in salt water. She thinks that part of the koshering process is brining the bird.

Does a kosher turkey not need to be brined because it has basically already been brined or is this not the case?

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Old 11-17-2005, 12:42 PM   #2
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The kosher birds I have seen around here contain some type of sodium solution.

Here is a Cooks Illustrated piece which lists sodium % of different turkeys. The kosher one has quite a bit of sodium already in it. The article describes the koshering process (you are right) but says "Because both koshering and brining encourage the absorption of water and salt, we do not recommend brining a bird that has been koshered."

et add the quote
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Old 11-17-2005, 12:48 PM   #3
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Awesome! Thanks Jenny!!!

That will make it a little easier since I was struggling to think it anyone had something large enough to brine it in in the first place
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Old 11-17-2005, 12:49 PM   #4
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Hi GB,

While I don't have any real knowledge of kosher turkeys, I think the point you bring up is what you need to clarify.

If the bird was packed in sale, but no additional liquid was involved, then brining might be advisable, although less salt might be the way to go...
(Think country style ham here - but not to that extreme, it may actually have a reduced moisture content to it if this was the method)

If it WAS brined, then you're good to go.

Although, even if it was brined, you could still do it again to introduce your own flovorings, it's just that the salt amounts need to be adjusted accordingly. If there's a lot of salt in the turkey already, use a low salt brine, and the salinity will equalize over time, and still be effective.

As always, keep the brine cold - but you knew that already.

John
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Old 11-17-2005, 12:50 PM   #5
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I thought being "kosher' meant it had been blessed by a rabbi!!!! There's more to it than that?
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Old 11-17-2005, 01:11 PM   #6
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kosher or koshering refers to the proper slaughter, handling, butchering, and packaging of the animal. That of creation is already of God and thus good, requiring no blessing, but thanks is indeed in order.
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Old 11-17-2005, 01:15 PM   #7
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Being kosher has absolutelly nothing to do with any kind of rabbi, exept maybe supervision, and everything to do with the product it self. Kosher means fit, as fit for eating.

As far as brining, Iusually do not do that, but this year was thinking about it, contemplating this very point you are bringing it up. Though it has been salted in my opinion brining is a completely different process and might be a good idea. One just has to be carefull about how much salt you add during actuall cooking.
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Old 11-17-2005, 01:19 PM   #8
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My understanding of "Kosher" has come to mean - a rabbi says a prayer over the food. My guess is, if you buy food that is Kosher, you can prepare it any way you like after that. If you are planning on serving a kosher bird, I would leave it at that. Some people cannot eat anything but Kosher, so I would ask a kosher butcher.
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Old 11-17-2005, 01:25 PM   #9
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P.S. The part that Robo410 is talking about comes after what i already sdaid, and is absolutelly corect.
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Old 11-17-2005, 01:28 PM   #10
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what's not to brine? oy.

but too much salt might make you a little fuhklempt.
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