Empire Kosher

What's new at Empire Kosher...

“Turkey Tasting,” Tablet Magazine, November 21, 2011

“Some of my otherwise non-kosher Thanksgiving turkey-eating guests were put off by the feathers often left on kosher turkeys. When I asked an Empire spokesperson about this, he explained that since only cold water is allowed in a kosher slaughter, it is harder to get rid of the feathers.”
Turkey Taste Test, Cooks Illustrated, March 1, 2009

“Koshering—a process whereby the bird is packed in kosher salt and undergoes multiple cold-water rinses—kept this supermarket turkey “moist and meaty” with a “nice poultry flavor,” and offered white meat that was “buttery.” It had a “dense” texture that was “moist but not squishy.” “The way I expect turkey to taste,” declared one happy taster.”