Hi all, am only today reviving myself from turkey overdose- just in time to start researching turkey (as food).
Many posts I am finding on cooking sites hail the benefits of Kosher turkey (which I've been eating for many years since moving to NY).
The benefit I keep hearing is that Kosher turkey is tastier and moister than most commercial turkeys. As a cook, I can't help but wonder, "Why?".
Does anyone have any ideas about how the turkey is raised, processed, etc. which might affect the taste? Are Kosher turkeys brined and others not? Or something else?
Thanks in advance for your thoughts!