Related Forum Threads
- 40 second turkey cook Last post on 11/29/10 at 1:16pm in The Late Night Cafe (off-topic)
- To brine or not to brine -- a heritage turkey Last post on 11/29/10 at 3:40am in Food & Cooking
- best way to overnight alto shaam style for turkey Last post on 11/24/10 at 3:53am in Food & Cooking
- Anyone making a Turdunken? Last post on 11/24/10 at 7:07pm in Food & Cooking
- Taking a Turkey out at 140 f or 145? Last post on 11/23/10 at 9:20pm in Food & Cooking
I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes,...
Instructions to the Cook Bernard Glassman & Rick Fields Reviewed by Jim Berman Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene...
Ever since my first day of culinary school over 15 years ago I had thought of a product like this. A comfortable and ROOMY knife bag that can hold all of my knives, gadgets and my laptop. Being a...
For quite a while the neighborhood bakery seemed to be dying out, just like the neighborhood butcher and other individually-owned businesses. Along with this unfortunate trend was the loss of the...
It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic. Yet, the story of Julia finding herself is richer than you would...
Brining and Kosher Turkey
ChefTalk.com Top Picks
Submersing a partially frozen turkey in cold water will accelerate the thawing. Change the water every 30 minutes to keep the turkey in the safe temperature zones. This works because water conducts heat faster than air.
But for best results, don't try to thaw a turkey in a brine. You will get an uneven brining effect in the turkey. Besides which, you'd go through a lot of brine changing the water every 30 minutes to keep the turkey properly cooled for food safety. Further, while salt melts ice, in doing so, it makes it colder. Think about making ice cream. The salt makes the ice colder causing the ice cream mix to solidify. This is not the effect you're trying to achieve and it probably takes too high of a salt concentration to do effectively anyway.
So Kosher poultry is pre-salted as it were.
Worth reading though to learn more about kosher poultry.
feathery birdsThe feathers are plucked, but as stated not as efficiently... end up plucking the remaining ones before prepping for whatever you are making. Hate that JOB! But it is not as bad as I remember my mother doing it when I was young... she plucked under boiling water for hours!!!
I'm a kosher consumer and I eat only kosher meat and poultry. I've brined kosher turkeys for years, and have never had any guest complain that it's too salty.
It's important to understand that koshering a bird or meat is not the same as brining it. The koshering (or kashering) process involves 3 parts (many more, but only 3 that are relevant to this discussion): soaking, salting, and rinsing. First, it's soaked for 30 minutes, then it's salted and the salt remains on the meat or poultry for one hour, and then it's rinsed 3 times.
How long do you brine? I brined my turkey this year for 2 days, served it to 17 guests, and got not one comment about it being salty. And, they all knew that I had brined it, and it was very moist. I smoked it for about 4 1/2 hours.
So, let's please put the idea that koshering is equivalent to brining to bed, because, unless you know the specifics, it may look very similar, but the timing makes them very different. And, remember, the point of koshering is to draw out stuff (the blood), and the point of brining is to introduce moisture, so, if they each do what they're supposed to do, one would want to brine a kosher bird even more than a non-kosher one, because the kosher one has had stuff drawn out, not introduced.
Thx for listening.
I've been smoking three or four kosher turkeys (bought from Trader Joe) every year for the past six years, and find that there's enough salt in them to not bother brining. As a matter of fact, this year I recieved a brined non-kosher turkey from a fresh poultry operation as a gift, and smoked it alongside one of the TJ koshers. The brined turkey was only slightly saltier than the kosher
You can oversalt anything by brining if you use enough salt and enough time in the brining solution. You can over sugar and "overcook" (with acid) as well. Contrariwise, you can "brine" forever and not make much of a difference. Time and concentration are the significant functions, not brining itself.
While dry salt on the outside of a turkey won't penetrate the skin as well as salt in solution some of the little saline molecules cross the barrier and into the meat. Enough to taste? Enough to make a difference in how they smoke? I think so, but you be the judge.
So let's put to bed the notion that kosher turkeys need additional brining in order to remain succulent while smoking.
Trust me. I'm a lawyer.
MeyerJD's answer is the smartest on the WWW.
I keep a kosher kitchen and completely concur. Don't overdue it on the salt in the brine (or in anything else) and you will be fine brining a kosher bird.
Now if someone could only point me to a NYC source for non-dairy, kosher marsh-mellows for the sweet-potato pie...
- Brining and Kosher Turkey
- › Looking for knife recommendations for general use at home 9 minutes ago
- › Where to buy quenelle spoons? 1 hour, 27 minutes ago
- › December Challenge: Cinnamon 2 hours, 51 minutes ago
- › My head hurts from cookware research!! Looking for advice as I... 3 hours, 9 minutes ago
- › Roasting date seeds to make coffee?? 3 hours, 53 minutes ago
- › Crappy Chef 3 hours, 54 minutes ago
- › Chef Judy Rodgers passed away 4 hours, 3 minutes ago
- › Yes, Food Saver questions...again. 5 hours, 29 minutes ago
- › wrist support help 6 hours, 31 minutes ago
- › The boss has ok'd a new slicer!!!! 6 hours, 53 minutes ago
- › The German Kitchen: Traditional Recipes, Regional Favorites by Pete
- › Instructions to the Cook: A Zen Master's Lessons in Living a... by Jim Berman
- › ChefPak by Pepperedfig
- › The Brown Betty Cookbook by prtybrd
- › Dearie: The Remarkable Life of Julia Child by BenRias
- › The Book Of Yogurt by Pete
- › Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010]... by hwood
- › Sun Bread and Sticky Toffee: Date Desserts from Everywhere by Cami
- › The Professional Bakeshop by Jim Berman
- › Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife by Mark Hernen
- › A November Sunday in Torremolinos by ChrisBelgium
- › Orange Sherbet by Jim Berman
- › Malaga, a walk along tapa bars by ChrisBelgium
- › The First Timer's Guide to Roasting a... by Pete
- › A Brining We Shall Do by kaneohegirlinaz
- › Espresso + Gelato: The first in a series on... by Jim Berman
- › My Evening With Durangojo by kaneohegirlinaz
- › Polenta's Potential Predicated by ChefMannyDLM
- › Making Sauerkraut by Pete
- › Florida Lobster - Out of the kitchen and into... by eastshores