The only way it wouldn't work is if you were trying to keep the bird kosher.

Anonymous wrote:Kosher meat/poultry is significantly saltier than regular meat. I wouldn't use salted butter.

Also, how do you accidentally buy a kosher turkey? It's about 3x the price

New poster here. It's about the same price as organic or local.

Why would you ever use salted butter? They only add the salt to hide the imperfections.

Kosher meat/poultry is significantly saltier than regular meat. I wouldn't use salted butter.

Also, how do you accidentally buy a kosher turkey? It's about 3x the price

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why would this ruin the turkey?

I never use salted butter for anything.

Wasn't sure about the extra seasonings. Opinions on various foodie websites vary about whether, for example, you should brine a kosher turkey. (Some people think it's a terrible idea. Others are 100% on board.) I'm not going to be brining, but it wasn't clear to me if the kosher salting would be strong enough of a flavor that the addition of herbs and maple syrup would be kind of gross.

The recipe calls for salted butter.

to me, the salt is not that noticeable. But I have to ask...how did you accidentally buy a kosher turkey? I understand putting the bird in your cart and not realizing it. But most Empire turkey's are frozen. Fresh you can usually only get at the kosher butcher. Didn't you notice that the turkey was more than .88 cents a lb?

It's frozen. I was looking for natural/no antibiotics/etc. I didn't even look at the price.

Thanks for the tip on the salt.

Anonymous wrote:

Anonymous wrote:Why would this ruin the turkey?

I never use salted butter for anything.

Wasn't sure about the extra seasonings. Opinions on various foodie websites vary about whether, for example, you should brine a kosher turkey. (Some people think it's a terrible idea. Others are 100% on board.) I'm not going to be brining, but it wasn't clear to me if the kosher salting would be strong enough of a flavor that the addition of herbs and maple syrup would be kind of gross.

The recipe calls for salted butter.

to me, the salt is not that noticeable. But I have to ask...how did you accidentally buy a kosher turkey? I understand putting the bird in your cart and not realizing it. But most Empire turkey's are frozen. Fresh you can usually only get at the kosher butcher. Didn't you notice that the turkey was more than .88 cents a lb?

Anonymous wrote:Why would this ruin the turkey?

I never use salted butter for anything.

Wasn't sure about the extra seasonings. Opinions on various foodie websites vary about whether, for example, you should brine a kosher turkey. (Some people think it's a terrible idea. Others are 100% on board.) I'm not going to be brining, but it wasn't clear to me if the kosher salting would be strong enough of a flavor that the addition of herbs and maple syrup would be kind of gross.

The recipe calls for salted butter.

Why would this ruin the turkey?

I never use salted butter for anything.

I accidentally bought a kosher turkey this year. I've been reading about them and I'm actually kind of liking that they are sort of pre-brined (in a sense) so I'd like to give it a try. However, every year I make an herbed, apple-cider/maple butter that I smush under the turkey skin before I cook it. The herbed maple butter makes for great gravy and a fantastic crispy skin. There's no extra salt in it, though I usually use salted butter.

Will I entirely ruin the turkey if I also use the maple-butter?

If I do use the butter, is a koser turkey so seasoned that I should substitute the salted butter for unsalted?

TIA.