Friday, November 23, 2007
Review: Empire Kosher Turkey - For The Birds?
We had Thanksgiving dinner with a family we're close to and we all discuss food often when means are still in the preparation stage. This time, they had purchased an Empire kosher turkey, which is something that we, too, have done. But when they defrosted and unwrapped the bird, it had some feathers remaining. Big feathers. There were also smaller ones, so if you dragged the back of a chef's knife over the skin, it would bump, bump, bump constantly. The solution? An hour-and-a-half - no exaggeration - with pliers, removing the offending items. We had a similar experience with an Empire turkey in the past, though it took us far less time. I understand that kosher treatment is supposed to be treatment as humane as possible, but this does take minimal processing to a ridiculous extreme. Doesn't anyone at the company actually check the products? I think it's time to find another purveyor of kosher poultry.
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The problem isn't in the slaughter, but rather after the slaughter. Industry standard remove feathers from birds in much hotter water than birds receiving kosher handling. If the water is greater than 132 degrees, it is considered "cooking" according to the laws of Kashruth. Meat and poultry must be salted to drain the blood unless it is to be broiled. But more detail at this level of conversation would only complicate matters, sorry.
This means that the defeathering is done in much colder water and the fact that the slaughter house wants as little time taken as possible results in the problem you had.
N. Kabak
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This means that the defeathering is done in much colder water and the fact that the slaughter house wants as little time taken as possible results in the problem you had.
N. Kabak
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