[Sca-cooks] Stewing a turkey

[Mike Newton]

----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, May 11, 2002 4:41 PM
Subject: Re: [Sca-cooks] Stewing a turkey


> Also sprach Seton1355 at aol.com:
> >>  and if you're using Kosher
> >>  turkey, it can be a little tougher still, not being pumped full of
> >  > all those loverly chemicals.
>
> I'm actually not sure. It was my understanding and experience that
> Kosher turkey tends to be a little dryer than its non-Kosher
> counterpart; I had assumed that the reason was that it was because of
> some different treatment either in raising or processing. Could it be
> Kashered (i.e. salted) in the plant? That might do it... but I had
> always assumed they were a little closer to free-range, although I
> really had no evidence for it.
>
> Adamantius
>

Free range, as in how? All of the poultry that enter the Kosher plant that
I'm posted at is from normal poultry farms.

If it's just lack of basting spices, ect. then they are, except for the
salt.

Beatrix of Tanet


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