You’ll need it for the cornbread and pie, too.
Others wouldn’t dareroast a turkeywithout hours (even days) of marinating in the seasoning liquid.
Wet brines are too messy; dry brines are too sticky.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
It adds no flavor; it’s the only way to add flavor.
The battles go on and on.
There are few recipes that aren’t made better with buttermilk, especiallybiscuitsandpieandbreadandcoleslaw, and especially thisglazed donut cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist.
These two ingredients do the bulk of the work in brining.
Our recipe forButtermilk-Brined Turkeytakes the brining one step further with the addition of herbs and spices.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
You don’t have to go through the work of adding another spice rub before roasting the turkey.
The brine has done all the important work.
How Long Should You Brine Turkey in Buttermilk?
Brining (and then cooking) a turkey is a bit of a commitment, we admit.
You’ll just be wasting ingredients.
But if you do it too long, the meat could become a bit mushy and stringy.
The sweet spot for brining a turkey is 24 to 48 hours.
Our Test Kitchen developed a wonderfulrecipefor brining a turkey in buttermilk and then roasting it to true golden-brown perfection.
you’re able to follow those steps for the perfect holiday centerpiece.
If you want to make your own buttermilk brine for turkey, keep these required elements in mind:
