18
May
Whisk again then place the turkey inside the pot. Remove the turkey breast from the brine drain well and pat dry with paper towels.
Pour the buttermilk into the pot.
Brining a turkey with buttermilk. Place in a brining bag and pour buttermilk brine over the top. Refrigerate for 24 hours turning occasionally. Step 3 Discard the brine and rinse turkey thoroughly in cold water.
Brining Turkey in Buttermilk Remove giblets and neck from the turkey cavities. In a large container such as a seal-able brine bag or 5-gallon food-safe grade bucket with lid add cold Savory Brine Mixture and buttermilk. Place turkey in bag and seal carefully expelling out air.
Double-bag the turkey as needed to prevent leakage then squish the inner bag to distribute buttermilk all around the turkey. Carefully pour the buttermilk brine mixture into the bag. Seal the bag pressing out the air and place in a large stockpot or other container large enough to hold the turkey.
Refrigerate for 24 to 36 hours turning occasionally. 3 Remove the turkey from the brine. The chicken takes a simple overnight dip in the buttermilk but a turkey weighs three times as much as a chicken so it needs to spend a full 48 hours in the brine.
Blot any excess buttermilk and pop the meat into a roasting pan and into a 375F oven. In addition to lending flavor buttermilk promotes browning which is essential to a tasty Thanksgiving turkey. Once its cool combine it with the buttermilk then pour the mixture over the turkey breast in a brining bag or small bucket.
Cover and refrigerate for 24 hours. Preheat the oven to 375 remove. Mix all the ingredients together in turkey bag for the buttermilk brine and add the turkey breast.
Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days. Pour the buttermilk into the pot. Whisk again then place the turkey inside the pot.
Turn the turkey breast so that only a small piece is exposed. Place lid on pot and refrigerate for at least 12 hours and no more than 24 hours. Buttermilk has long been used as a tenderizing marinade for fried chicken so when we ran across recipes for buttermilk-brined turkey we thought it was a concept wed like to try.
We decided to test our brine on two different types of turkey a minimally processed fresh turkey and a frozen turkey that had been injected with up to 7 turkey broth solution. The simple act of brining a turkey for this buttermilk brined roast turkey recipe is easy. Mix up some liquid pour it over a turkey and let it sit.
But there are a couple qualifiers. First you need to dissolve the salt in a quart of hot water and let it cool before adding it to the buttermilk to ensure the salt is fully incorporated. Line a 5-gallon container with a large brining bag.
Place turkey in bag with 4 quarts water salt mixture buttermilk onions garlic and thyme. If turkey is not submerged weight it down with a plate Refrigerate for 24 hours flipping turkey once. Place the turkey inside of the brining bag then pour the buttermilk brine over the turkey.
Make sure the turkey is completely submerged in the brine. If not you may have to turn the bag every few hours to make sure every side of the turkey gets a chance to marinate. Tie or seal the brining bag tightly making sure all the air is pushed out.
Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Add the remaining 2 quarts of buttermilk and swish the mixture around the turkey.
Seal the bag pressing out the air and place in a container large enough to hold the turkey. Preheat the oven to 325 degrees F. Remove the turkey breast from the brine drain well and pat dry with paper towels.
Place the turkey breast skin-side up on a baking sheet fitted with a wire.