What are kosher turkeys?

Kosher turkeys are killed and ready for consumption in accordance with the laws of Kashrus, which makes them clean, fit and correct to eat in accordance with Jewish eating laws. Kosher diet rules are complex and extensive, and generally the average consumer is unable to determine whether the turkey she buys was prepared by a kosher. Usually, if Turkey is really kosher, it will carry a label or approval of a renowned Kosher agency.

Turkey is one of several types of fouls considered permissible to eat. However, Kosher turkeys must be prepared in accordance with the Kashrus regulations as they are derived from the Torah. The process involves a special means of defeat, control, preparation and packed turkeys.

Kosher Turkeys must be killed in a process known as "shEchita", where a special razor blade is used to interrupt the trachea and esophagus. This is designed to minimize the suffering of the turkey and speed up the bleeding process. The procedure must be carried out by a person specially trained and accepted by the Rabbi authorities, called "detects", and must be carried out with prayer, religious intention.

2 This process is called "Bedika". A specially trained person performing inspection, called "points", must pay special attention to the lungs and look specifically for defects or adhesions that could cause perforated lungs, causing turkey unacceptable. This strict inspection process usually ensures an exceptionally high level of quality.

feathers are removed from kosher turkey using cold water instead of hot water. Torah prohibits the consumption of animal blood, so all traces of blood must be removed from the turkeys. This process is called "Koshering" and is generally done by combining soaking and salting.

All free inner parts are removed and turkeys are soaked in cold water for at least 30 minutes. The turkeys are applied a thin layer of coarse salt inside and out. Turkeys are then placed on an inclined or pThe erforated surface and salt are left at least an hour to allow all the blood to completely drain. After this process, the turkey is re -soaked for some time to remove any excess salt.

For kosher turkeys, the process of soaking and salting must be done within 72 hours after the defeat. Then the turkey package should be carefully under supervision and a mark or symbol is connected, which means that turkeys are certified as kosher. The resulting turkeys of Kosher are not only consumed in accordance with the Jewish laws, but many are also considered to be particularly tasty because of careful and conscientious preparation.