I selected a fresh Kosher Valley turkey. Now I am well aware that a kosher bird (already brined) will have more residual feathers than its nonkosher counterpart. ... Kosher birds must be plucked without the benefit of that hot shower, and that's why they often come with a few feathers still attached.

What makes a kosher turkey?

What The Label Means: Kosher turkeys have two distinct differences from natural turkeys. Only one of them affects their flavor. First, they've been ritually slaughtered by a shechita and killed according to kosher law. Secondly, they're heavily salted after slaughter, ostensibly to draw out excess blood.

Are Kosher turkeys already brined?

Because there isn't enough time for the kashering salt to affect the flavor of the bird, that means a kosher turkey isn't subjected to a true brine. ... The brined turkey will be air-dried in the refrigerator for at least eight hours, on the wire rack that will go into the roasting pan.