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Forum
-> Recipe Collection
-> Chicken/ Turkey
birdstar
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 Thu, Dec 25 2008, 1:53 pm
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I am making a turkey breast for shabbat dinner tomorrow and I want to make sure it is moist. I make great moist whole turkeys with maple syrup and scotch glaze but I wanted to try something different. I see that brined turkeys are all the rage with the food network but I dont know what to do about brining a kosher turkey as it is already salted. Any ideas?
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Kumphort
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Thu, Dec 25 2008, 2:37 pm
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I've gotten pickeled turkey breast before, I imagine its teh same thing!
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ShakleeMom
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Thu, Dec 25 2008, 2:40 pm
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meal mart makes vacuum packed smoked turkey drumsticks, HEAVEN!
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nicole81
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Thu, Dec 25 2008, 2:52 pm
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you shouldn't brine a kosher turkey, it would be way too salty! I heard on a cooking show once that you could substitute kosher turkey for brined turkey to cut out the extra work.
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normama
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Thu, Dec 25 2008, 4:25 pm
I always hear the same thing. magazines and food network agree, kosher chicken/turkey is already brined and saves the non jewish cook a step, so they recomend them!
DO NOT brine a kosher turkey, you won't be able to eat it cuz it'll be WAY too salty.
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birdstar
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Thu, Dec 25 2008, 4:47 pm
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ok I guess I am convinced I will make the turkey breast my usual way. No brining.
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