I agree with Kristen; for the last 3-4 years I've dry-brined my kosher turkeys with the Russ Parsons method; I use salt only 3 days in advance. I season before cooking. They are always delicious and never too salty.
Hi Jenny, if you're worried about the bird being too salty, the koshering process actually doesn't affect the saltiness of the meat too much (the salt doesn't stay on long enough). I've dry-brined plenty of kosher turkeys (with the Russ Parsons Judy Bird recipe) and they've never been too salty, just delicious. https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
hi jenny! i don't see why not. the brine shouldn't affect the bird's kosher status, since the turkey is raw during the brining process. here's a little more about brining, for your reference: https://food52.com/blog/9061-everything-you-need-to-know-about-brining
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