Q: I like the flavor of kosher poultry. I would not brine a kosher turkey due to the way it is koshered with salt before I buy it. Is this correct? Susan T, Dayton, MD

Ask FN: Absolutely. Brining a kosher turkey would be a little like smoking a smoked sausage — you're wasting your time. The koshering process, which involves soaking meat in brine and then rubbing it with coarse salt (hence 'kosher salt') to draw out blood and impurities, has already done the brining for you. This brining and salting accounts for what many consider the superior flavor and juiciness of kosher chicken and turkey. It also raises salt content, which cooks should take into account when they are seasoning kosher meats.

Self-basting turkeys are another popular choice during the holiday season. These birds are injected with a flavored liquid containing a high content of salt, and a little fat and additives, which essentially brines the bird from within. They too should not be brined.

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