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Have a Kosher Turkey I was planning on seasoning w/ herbs, salt and pepper. Should I skip the salt (3 TBS)?

Recipe calls for 6 TBS of unsalted butter, rosemary, thyme, sage, 3 TBS of Kosher salt and 1 1/2 TBS of Pepper. For a 12 - 14 lb bird. Ours is 17, so I was going to up all the seasoning. I know Kosher Turkeys are already treated w/ salt when prepared, so would adding the 3 TBS of salt make the meat too salty?

asked by Cynthea Kimmelman-DeVries about 1 year ago
5 answers 782 views
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Ali Slagle

Books Editor and Stylist at Food52.

added about 1 year ago

Koshering doesn't really affect the saltiness of the meat too much, so you could add the salt in. Here's another thread with more info: https://food52.com/hotline...

Happy turkeying!

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Nancy

Nancy is a trusted home cook.

added about 1 year ago

I would not add extra salt.
People can always add more to taste at the table, but it's very hard to desalt a bird.

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ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

I think I'd use half the salt the recipe calls for.

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creamtea

Lisanne is a trusted home cook.

added about 1 year ago

I agree with Ali. I only cook kosher poultry--at least one to two chickens per week and of course a turkey every Thanksgiving. You should keep the salt; you could use a little less if wished, but don't eliminate it.

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Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

As Ali said, koshering doesn't add much saltiness. In fact, koshered birds are less salty than they used to be. They pack them in salt for 30-60 minutes and then soak them in cool water for one hour and then rinse them two more times. You could cut back on the salt a little to account for a slight amount of salt on the bird. Maybe 2 TBS instead of 3. I would not skip the salt completely. Adding salt to food at the table is not the same as cooking with salt.