Kate in Arabia Posted June 18, 2010 Share Posted June 18, 2010 I'm a big fan of Thanksgiving dinner -- turkey, oyster dressing, cranberry sauce, the whole nine yards. Turkeys are quite expensive where I'm living (they are imported from the US -- Butterball, no less!), and no one in my immediate family (dh or kids) likes traditional turkey dinners. I'm taking advantage of being here to have one with extended family this weekend! :) So I bought a kosher turkey (a substitute for halaal). I'm not really sure what to do with it now, lol. I thought that koshering involved treating it with salt, so should I look for a recipe that does not include brining? Or should I still brine? Just rub it with oil and salt/pepper and roast? I haven't made turkey in 100 years, so I'm all ears for any advice/suggestions.. tia! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted June 18, 2010 Share Posted June 18, 2010 This explains the process of processing a kosher turkey. http://kosherfood.about.com/od/asktherabbi/f/rab_koshturkey.htm According to this, it sounds like it ends up with about the same amount of salt as in brining, so I would not brine it. Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted June 18, 2010 Share Posted June 18, 2010 Yep. Definitely think of it as pre-brined. And perfect. :) Quote Link to comment Share on other sites More sharing options...
alpidarkomama Posted June 18, 2010 Share Posted June 18, 2010 And really curious..... were you really able to get a kosher turkey in an Arab country???????? Wow. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted June 18, 2010 Share Posted June 18, 2010 I agree with my sisters, and would advise you not brine or further salt the bird. Bill Quote Link to comment Share on other sites More sharing options...
AHASRADA Posted June 18, 2010 Share Posted June 18, 2010 Kate, If you haven't made a turkey in 100 years, LOL, you might not know about oven bags. I cannot imagine roasting a turkey without one! I think they are made by Reynolds, and you look for the turkey-sized. This is a cannot-fail, moist, delicious way to cook. You don't even have to add any extra seasoning, although I usually put a peeled onion, a couple carrots and a celery stick in the cavity, and sprinkle some Bell's seasoning on top. Slide it into the bag, sprinkle a Tbsp. of flour in the bottom, cut a few air holes in the top, tie it up, and stuff it in the oven for the specified time (making sure the bag won't touch the element on the top of the oven). That's it! I have even brought the bags and Bell's seasoning overseas and used it to cook a recently-slaughtered farm turkey from the countryside (a gift, of course!) and it even worked for that tough, skinny bird. Enjoy! Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 18, 2010 Share Posted June 18, 2010 (edited) *** Edited June 18, 2010 by KatieinMich changed my mind Quote Link to comment Share on other sites More sharing options...
Kate in Arabia Posted June 18, 2010 Author Share Posted June 18, 2010 And really curious..... were you really able to get a kosher turkey in an Arab country???????? Lol, no, I'm visiting family in the US for a month(ish). I actually don't consider the turkey there (in the UAE) even halaal, because it's imported from the US. It really is Butterball turkey. I believe some consider it ok because it doesn't contain any pork, but we (dh and I) follow the thought that meat needs to be slaughtered in a specific way (dhabiha). On a related note, I've heard there are kosher restaurants in Dubai :) Quote Link to comment Share on other sites More sharing options...
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