Threads: 4,443, Posts: 26,296, Members: 846
Online: 1
 

Go Back   Cooking Forum > Cooking > Cooking Talk

Cooking Talk A general place to talk about cooking, cookware, and anything about cooking.


Welcome to the Cooking Forum.

You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today!

If you have any problems with the registration process or your account login, please contact contact us.

Reply
 
LinkBack Thread Tools Display Modes
  #1 (permalink)  
Old 10-18-2008, 04:37 PM
jglass's Avatar
jglass jglass is offline
Master Chef
 
Join Date: Apr 2008
Location: Kentucky
Posts: 1,796
jglass is on a distinguished road
Question Buttermilk Brine?

Would a buttermilk brine make your holiday turkey tender? I love to soak my chicken in buttermilk and spices/herbs before frying but has anyone ever tried it with their turkey before roasting? I always brine my turkey in the usual salt/sugar/water and spices. I was thinking of getting a little 10 pound turkey and trying it to see how it does.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #2 (permalink)  
Old 10-18-2008, 07:15 PM
Mama Mangia's Avatar
Mama Mangia Mama Mangia is offline
Master Chef
 
Join Date: Jun 2006
Posts: 3,534
Mama Mangia will become famous soon enoughMama Mangia will become famous soon enough
Default

would you like a recipe?

Buttermilk Brine for Chicken or Turkey


Plan ahead - the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional.

1 quart brine
1 quart buttermilk
1 small onion, finely chopped (or use 1/2 cup chopped shallots)
2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
2 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon cumin (can use up to 1 tablespoon) (optional)
1 1/2 teaspoons black pepper

1In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
2Rinse the chicken in cold water and pat dry with paper towels.
3Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
4Cover and refrigerate for a minimum of 8-24 hours.
5Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
6Grill or oven-bake as desired
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3 (permalink)  
Old 10-18-2008, 07:42 PM
jglass's Avatar
jglass jglass is offline
Master Chef
 
Join Date: Apr 2008
Location: Kentucky
Posts: 1,796
jglass is on a distinguished road
Default

I had downloaded that same one Kittencal's Buttermilk Brine for Chicken or Turkey from recipezaar last year but I was curious if anyone had ever actually tried it.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4 (permalink)  
Old 10-19-2008, 12:40 AM
chubbyalaskagriz's Avatar
chubbyalaskagriz chubbyalaskagriz is offline
Master Chef
 
Join Date: Jun 2008
Location: Bloomington, Illinois/Fairbanks, Alaska
Posts: 1,311
chubbyalaskagriz is on a distinguished road
Default

We all know that buttermilk works WONDERS for chicken- so I imagine the same would be true with turkey too, janie- though I've personally never tried it.

I've brined turkey with salt, herbs and apple juice for years and I swear by that method!

I'll be real curious to hear your feedback w/ the buttermilk method!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5 (permalink)  
Old 10-19-2008, 08:21 AM
Mama Mangia's Avatar
Mama Mangia Mama Mangia is offline
Master Chef
 
Join Date: Jun 2006
Posts: 3,534
Mama Mangia will become famous soon enoughMama Mangia will become famous soon enough
Default

I got that recipe from one of the gals in my recipe club - it's be passed around so much that I didn't know where it came from - thanks for lettimg me know.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6 (permalink)  
Old 10-19-2008, 11:28 AM
jglass's Avatar
jglass jglass is offline
Master Chef
 
Join Date: Apr 2008
Location: Kentucky
Posts: 1,796
jglass is on a distinguished road
Default

If I can find a smaller turkey say ten pounds or less I will give it a try.
Those smaller turkeys are hard to find in this town. They are all big enough to feed an army most of the time.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7 (permalink)  
Old 10-19-2008, 05:56 PM
Mama Mangia's Avatar
Mama Mangia Mama Mangia is offline
Master Chef
 
Join Date: Jun 2006
Posts: 3,534
Mama Mangia will become famous soon enoughMama Mangia will become famous soon enough
Default

Just a suggestion - but you can use a turkey breast to try it too!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8 (permalink)  
Old 10-20-2008, 09:23 AM
Lynninbiwa@mac.com Lynninbiwa@mac.com is offline
Culinarian
 
Join Date: Oct 2008
Posts: 1
Lynninbiwa@mac.com is on a distinguished road
Default buttermilk brine

I wanted replies to buttermilk brining for turkey. The newest Williams-Sonoma catalogue recommends using their herb brine with buttermilk. I'll try it this year. Their brine is excellent and doesn't leave the turkey or gravy too salty.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9 (permalink)  
Old 10-20-2008, 09:39 AM
Mama Mangia's Avatar
Mama Mangia Mama Mangia is offline
Master Chef
 
Join Date: Jun 2006
Posts: 3,534
Mama Mangia will become famous soon enoughMama Mangia will become famous soon enough
Default

The only bad thing about using packaged ingredients - MSG (or one of the 24 other names it goes by) as an ingredient.

I prefer to make my own.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #10 (permalink)  
Old 10-20-2008, 11:59 AM
jglass's Avatar
jglass jglass is offline
Master Chef
 
Join Date: Apr 2008
Location: Kentucky
Posts: 1,796
jglass is on a distinguished road
Default

I prefer to make up my own brines and marinades to.
I made a little chinese turkey one year for us that Jon loved. I want a more traditional turkey but Jon still talks about how much he liked it. He loves dark meat turkey but I like the white better.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 01:03 AM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2009, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.0.0
Copyright © 2002, 2008 SpicePlace.Com