Kosher turkey is differentiated from non-kosher turkey by the way it is killed and salted. It must be ritually slaughtered by a certified kosher butcher and supervised by a rabbi. Salting is done to remove the blood from the bird, a requirement of Jewish law. Kosher turkeys are also antibiotic-free, grain-fed, and free-range. Kosher eating is rooted in Jewish dietary rules dating back to Moses and is a way to respect religious traditions. Non-practitioners can also choose to eat kosher for various reasons.