Classic Southernfried chickenemploys this technique often.
A soak in buttermilk helps break down the tough chicken meat before it’s dredged and fried.
This way, the meat can retain loads of moisture.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
What Does Buttermilk Do in a Brine?
A regularturkey brinetenderizes the meat by breaking down the proteins.
The result is a flavor-packed turkey that’s more tender and more moist than any traditionalroasted turkey.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
To maximize flavor and moisture, this turkey is alsospatchcockedso the various parts of the bird will cook evenly.
No drying out the white breast meat while you wait for the dark meat to come to temp.
Everything cooks more evenly, so it all comes out perfect.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
In short, there’s no better way to brine a turkey.
Once you make this buttermilk-brined turkey one year, you’ll do again year after year.
Ingredients for Buttermilk-Brined Turkey
The ingredient list for buttermilk-brined turkey isn’t very long.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Every one of them does a lot of work to make this turkey as delicious as possible.
How Long Can You Brine a Turkey in Buttermilk?
But don’t go longer than 72 hours or the meat could become too soft and salty.
Do You Rinse Brine Off a Turkey Before Cooking It?
No, there’s no need to rinse a turkey.
Gently shake off any excess brine when you pull the turkey from the liquid.
Then, wipe off any whole spices that are sticking.
Other Southern Thanksgiving Favorites
With a turkey this good, you oughta complete the holiday spread.
Here are some classic choice:
Ingredients
1(12- to 16-lb.
Discard backbone, or save to use for gravy or stock.
With both hands on opposite sides of the turkey, press against rib cage until you hear a crack.
Toast spices:
Heat a medium-size cast-iron skillet over medium.
Refrigerate for at least 24 hours or up to 48 hours.
Test Kitchen Tip
You want the breast meat, thighs and legs to be submerged.
This is the most crucial part.
Prepare oven:
Meanwhile, preheat oven to 450F with rack in lower third position.
Roast turkey:
Bake turkey in preheated oven until pale golden brown, about 20 minutes.
Rest turkey, then carve:
Remove turkey from oven, and let rest 20 minutes.
Temperature will continue to rise to 165F.
