What does buttermilk brine do?

What does buttermilk brine do?

Buttermilk’s most obvious benefit is in tenderizing meat. When used in meat marinades and brines, acids denature and unravel protein networks, which then reconnect, trapping water along the way and effectively giving you, along with salt, a one-two punch of moisture retention.

How long can you marinate a turkey?

Use a recipe. According to the Food Safety and Inspection Service, turkey can be safely marinated for up to two days in the refrigerator before cooking. Of course, during the marinating process the bird should be turned so that all parts benefit from the seasoning.

Is buttermilk a brine or marinade?

Buttermilk is not a brine, no matter what you add to it. Many cooks, chefs and food experts may initially disagree with me on this statement, but few can argue there are distinct reasons buttermilk works differently than your basic salt-water brine.

Can you marinate turkey too long?

Brining too long can result in meat that tastes overly salty and has a spongy texture. If you’re not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry and refrigerate for up to two days.

Is buttermilk a good brine?

He says, “Soaking chicken in buttermilk acts as a brine.” The buttermilk adheres to the chicken much better and allows for the breading to also have more sticking power. It also has fat and acids that helps break down the outer skin for a crispy crust.

Why is buttermilk a good marinade?

Because buttermilk is only slightly acidic, it is capable of tenderizing chicken without toughening up the meat like stronger marinating acids do (lemon and vinegar, among others). The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken.

Should I season my turkey the night before?

How should the bird be prepared for roasting? The night before your turkey goes in the oven, season it with a blend. Maybe fresh herbs, garlic, shallots and/or onions, with some olive or whatever your tradition. Another option is brining, a technique that produces a moist turkey.

What does marinating meat in buttermilk do?

Buttermilk is good for much more than just pancakes and salad dressings. When you use it as a marinade, it adds delicate flavor to foods. It also packs a gentle punch of acidity that tenderizes effectively without toughening meat, which often happens with highly acidic marinades.

How do you marinate a turkey breast in buttermilk?

Place turkey breast in a large, zip-top bag. In a medium bowl, whisk together buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, and garlic. Pour buttermilk mixture into bag with turkey breast and seal tightly.

How do you cook a Turkey with buttermilk and salt?

Pour buttermilk and salt in bag and stir to dissolve salt. 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.

How long to cook turkey breast in buttermilk?

Pour buttermilk mixture into bag with turkey breast and seal tightly. Place in a baking dish to catch any drips and place in the refrigerator for 8-12 hours. Preheat oven to 350 degrees. Remove turkey breast from buttermilk and pat dry with paper towels.

How to make buttermilk brined Turkey at Williams Sonoma?

Ingredients: 3/4 cup (3 1/2 oz./105 g) kosher salt 5 Tbs. dried basil 5 Tbs. coriander seeds 2 Tbs. black peppercorns 2 Tbs. yellow mustard seeds 1 Tbs. granulated garlic 4 bay leaves 4 cups (32 fl. oz./1 l) water 4 quarts (4 l) buttermilk 1 fresh turkey, 16 to 18 lb. (8 to 9 kg), neck and giblets removed 4 Tbs.