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There's no need to brine a kosher turkey
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Q: I like the flavor of kosher poultry. I should not brine a kosher turkey due to the way it is koshered with salt before I buy it. Is this correct?
— Susan T, Dayton, Md.
A: Absolutely. Brining a kosher turkey would be a little like smoking a smoked sausage — you’re wasting your time.
The koshering process, which involves soaking meat in brine and then rubbing it with coarse salt (hence ’kosher salt,’ designed to draw out blood and impurities, has already done the brining for you. This brining and salting accounts for what many consider the superior flavor and juiciness of kosher chicken and turkey. It also raises salt content, which cooks should take into account when they are seasoning kosher meats.
Self-basting turkeys are another popular choice around the holiday season; these birds are injected with a flavored liquid containing lots of salt, a little fat and a number of additives which, together, essentially brines the bird from within. They, too, should not be brined.
(For more information, visit www.foodnetwork.com or write Ask Food Network c/o Viewer Services Culinary Department, Scripps Networks, PO Box 50970, Knoxville, TN 37950.)
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