You’ll also need this for cornbread and pie.

Bringing in the turkey stirs up a lot of strong ideas. Some people believe that pickling is a waste of time; They say rub some on the skin and be done with it. Others do not dare roast turkey without marinating for hours (or even days) in seasoning liquid. Wet brines are very messy; dry brines are very sticky. It doesn’t add any flavor; That’s the only way to add flavor. Wars continue.

But if you’re open to other people’s ideas or are already a believer, there’s something you need to know: Buttermilk is the secret ingredient of the best. brined turkey without stopping.

Why Is Buttermilk Good in Brine?

You don’t need to tell a Southerner how magical buttermilk is. There are very few recipes that aren’t made better with buttermilk, especially biscuit And pie-And bread And coleslawand especially this glazed donut cake.

However, in these recipes, buttermilk is not brined; It is used for flavor and soft textures in baked goods. We’re here to discuss why buttermilk is good as a marinade or brine for meat, especially turkey.

Brining can add flavor, tenderize the meat, and ensure that the final bird is especially juicy and moist. For a traditional turkey brine, buttermilk can be combined with plenty of salt for these results.

These two ingredients do most of the work in the brine. Salt absorbs the moisture from the turkey, and buttermilk breaks down the protein walls in the meat. Moisture then returns to the cells of the meat, leaving the turkey tender, seasoned, and ready for long roasting in the oven or smoking on the grill.

our recipe Ayran-Brined Turkey takes the brine one step further with the addition of herbs and spices. This way, extra flavor is added to the brining liquid, and when the turkey absorbs moisture from the brining liquid, those flavors go with it. You don’t need to go to the trouble of adding another seasoning blend before roasting the turkey. The brine has done all the important work.

Case Study: Fried Chicken

You don’t have to look too deeply into Southern cookbooks to see more evidence of buttermilk brine’s magic on poultry. fried chicken It is usually marinated in buttermilk flavored with hot sauce, garlic powder, black pepper, and other ingredients. The buttermilk marinade not only tenderizes the chicken, it also gives the meat extra flavor, flavor that you can’t add by frying alone.

How Long Should You Brine Turkey in Buttermilk?

We agree that poaching (and then baking) a turkey requires some responsibility. It won’t have time to work, especially if you don’t do the brining process long enough. You’ll just waste ingredients. However, if you do this for too long, the meat may become a little soft and stringy.

The optimal time to brine a turkey is 24 to 48 hours. This will give the turkey plenty of time to expel the juices, tenderize, and then reabsorb all that moisture and flavor.

How to Use Buttermilk in Turkey Brine?

If we’ve convinced you that buttermilk is what your turkey needs this Thanksgiving, you’re in luck. Our Test Kitchen developed something amazing recipe to brine the turkey in buttermilk and then roast it to true golden-brown perfection. You can follow these steps for a perfect holiday destination.

If you want to make your own buttermilk brine for turkey, keep these essentials in mind:

• Don’t forget the buttermilk. You want to make sure the turkey is covered in the buttermilk brine. If necessary, place a plate or pan over the turkey to hold it down in the pan. Three quarts of buttermilk will be enough to coat a 12- to 16-pound turkey. confused. For a larger stock, you may need more for a whole turkey.

• Add spices. It’s true that brine doesn’t technically need spices. The only chemicals required for the brine to work are buttermilk and salt. But for more flavor, add spices. Fennel seeds, coriander seeds, yellow mustard seeds, crushed garlic and bay leaves make a great combination. A mixture of black pepper, sage sprigs, thyme sprigs, bay leaves and garlic would also be nice.

• Do not rinse. After the brining time is over, remove the turkey from the brine and let it drip. Gently brush in any spices or herbs, but do not wash the turkey. You’ll lose all those wonderful seasonings and buttermilk on the surface of the turkey.

Relating to: How Long to Cook a Turkey: Pound by Pound Guide