Buttermilk Brine?

[jglass]

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.

 

[Mama Mangia]

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

 

[jglass]

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.

 

[chubbyalaskagriz]

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!

 

[Mama Mangia]

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.

 

[jglass]

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.

 

[Mama Mangia]

Just a suggestion - but you can use a turkey breast to try it too!

 

[Lynninbiwa@mac.com]

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.

 

[Mama Mangia]

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.

 

[jglass]

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.

 

[chubbyalaskagriz]

Howdy Lynninbiwa!

Welcome to Spice Place! We're a grand groups folks who always enjoy meeting new folks & making new friends. C'mon in- we're glad you're here! smiles- kevin (chubbyalaskagriz)

 

[jfain]

One year I made my turkey with miso under the skin and it's still my favorite of all the turkey recipes I've tried. It didn't taste Asian it just made all of the meat even the breasts taste like suculent dark meat which for me is a good thing. I may have to do that one again this year.

 

[chubbyalaskagriz]

jfain,

Hmmm... sounds interesting. I can like white meat IF it's juicy and moist- but because it usually is not- I tend to prefer dark meat. One fav aspect of Thanksgiving turkey for me always, is the mega leftovers. And next-day chilled white meat tends to be even drier than fresh outta the oven. I would enjoy white meat if it weren't so damned dry all the time! Your method sounds promising though!