I decided to get a Kosher turkey this year to avoid the brining step. Someone on this board mentioned that Kosher turkeys may need a little plucking. Please tell me if I need to find a new butcher or if a "little" was a major understatement. My needlenose pliers and I spent almost 2 hours searching and plucking and when it came out of the oven there was more work to be done. Plus there were no giblets and the neck was still attached. The flavor was great but a lot of work for that result.