Ok, there has to be people out there that cook and can answer this one....
Chris and I are not making Thanksgiving this year, as we're going to my in-laws. That said, we've earned enough credit at the supermarket to get a free turkey, and we've got the freezer room to cook it later in the year. We'd like to try brining the turkey.
Now here's the catch: my entire life, we've always bought kosher turkeys, despite the feathers being a pain to remove.
Kosher turkeys, mind you, have already been liberally salted, inside and out, for one hour, before being rinsed off with cool water. This is part of the koshering process and draws the excess blood out of the bird. Many, many people out there say that "Oh no, you can't brine a kosher turkey because you've already put salt in it!!!!! The world will end!!!!!!!!!!!!!!". I'm increasingly skeptical of this.
So yes, you've salted the turkey for one hour only. It is only mildly salty, as far as the meat goes. My traditional turkey recipe involves putting salt on it anyway, when I brush it with oil and other spices. So why in the world can't I brine a kosher turkey, if I cut down on the salt I'm using in the brine and up the flavors (I'm thinking maple syrup, at the moment)?
Thoughts, commments, anyone done this before? We have to retrieve our free turkey from the supermarket before Thursday, and I'd really like to avoid buying a non-kosher bird because it's been my experience that they just don't taste good.