Buttermilk Brine For Chicken & Turkey
The sentence of the day: ALWAYS soak (brine) your whole chicken and whole turkey before cooking!
A brine is simply a mixture of ingredients that you soak your meat in prior to cooking. There are dry brines and wet brines. I like wet brines better. Brines can add flavor to the meat depending on what spices you add, but most importantly it makes the meat super juicy and tender.
Many people brine their whole poultry using salted water or broth (since it's cheaper) but I always prefer good ol buttermilk. (It's only like $3-$4 a gallon and so worth it IMO) Apple juice is also a very popular liquid to brine in. I think buttermilk makes the absolute best brine for chicken and turkey. Not only does it add richness to the meat but it naturally tenderizes it to fall-off-the-bone perfection.
So here is one of my all time favorite brines to use on Thanksgiving turkeys. It creates a bird that is ridiculously moist and juicy and has a subtle seasoned taste that doesn't overpower the natural taste of the meat which means it pairs up great with just about any gravy or dressing.
Don't let the hot sauce in this brine recipe scare you. Your bird WON'T come out tasting anything like hot sauce.
I always make gravy to go along with my turkey but honestly, you really don't need it. Yes, it makes poultry THAT moist! Just PLEASE don't overcook your bird!!!!! When I first made this brine and cooked my turkey, I went to grab off the leg and the only thing I was left holding was the bone LOL. All the meat had slide right off! And the breast, omg talk about JUICY!
I hope that you enjoy this brine just as much as I do!
Watch me make this buttermilk brine from start to finish
Ingredients (for 5 lb bird) (double the recipe as needed)
4 cups buttermilk
3 tablespoons KOSHER salt
1 tablespoon crushed, fresh black pepper
2 tablespoons poultry seasoning
3 tablespoons hot sauce
1/2 onion, chopped
2 garlic cloves, chopped
BRINE THE BIRD FOR 8 to 12 hours
(I sometimes go longer)
MY WHOLE CHICKEN AND TURKEY ROASTING TIPS:
*I like to stuff my chicken & turkey with chopped green apples, onions and garlic. It adds moisture and a hint of great flavor.(discard after roasting)
* Follow the directions on your bird for cooking. Remember that the bird will continue to cook when removed from the oven so keep that in mind.
*Allow the bird to rest for a few minutes before carving to let all the juices settle.
*I always roast my bird, breast side down.
*I usually broil my bird for a few minutes before it's done to create a crunchy-like skin.
*Basting really isn't needed but sometimes I pour a few cups of chicken broth in the bottom of the roasting pan to baste my bird with. And it makes a flavorful gravy.
* I ALWAYS butter my chicken generously under and on top of the skin before roasting. And sprinkle with desired seasonings.
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