🔕 🔔
Loading…

My Basket ()

All questions

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 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1061 views
E75016e9 47b6 4c16 9726 60e0e83283ba  22073 1321490391675 6875987 n
added about 2 years 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 2 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added about 2 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.