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've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
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
ChefTalk.com Top Picks
- › Carrot tops....What to do with them? 1 hour, 16 minutes ago
- › Commercial Kitchen Capacity 3 hours, 1 minute ago
- › Please help-I don't know how to follow orders! 3 hours, 20 minutes ago
- › Mahi Mahi Emergency!!! 3 hours, 21 minutes ago
- › Top 3 fave protiens/starch combos and wine pairings 3 hours, 31 minutes ago
- › Open Discussion of Southern Cooking 3 hours, 46 minutes ago
- › Gluten-free shortcake? 3 hours, 54 minutes ago
- › Hi - Aspiring Entrepreneur 4 hours, 18 minutes ago
- › What did you have for dinner? 4 hours, 44 minutes ago
- › Skillet ribeye...What am I doing wrong? 5 hours, 8 minutes ago
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise