Has anyone ever brined a turkey using buttermilk?

[Holly in FL]

I'm thinking of brining my turkey this year using a buttermilk recipe I found on-line. However, I surely don't want to spend all that money on buttermilk if it's not going to turn out any better than a "regular" brine.

 

Thanks!

~Holly

[Holly in FL]

Anyone?

[OnTheBrink]

a brine, by definition, is a saltwater solution. When I hear brine used in conjunction with butter milk, I go "eeewwwww".

 

Weber grill has a FABULOUS turkey brine recipe that gets raves every time I use it. http://www.weber.com/Recipes/Recipe.aspx?rid=159 And, you don't have to grill it; you can roast it in the oven.

[Once]

I have done something similar with chicken breasts. I prefer the taste but it takes more planning and advance work for everyday meals. We have brined Chicken in citrus water and that was excellent as well. It is very common in the south to soak in buttermilk.

 

My experience has been a much moister meat with a clean flavour. I'm not sure I could describe the flavour better than that since I have not done one for a few months. I would say it was mildly tart but it is not overpowering or unpleasant. The meat is more tender as the buttermilk breaks down any tough fiber. Do not over brine or soak as it will feel mushy in your mouth. Follow a decent recipe and compare it to others for confirmation. We just found ours on the internet.

 

I don't think you would regret it but I have not done a turkey.

 

HTH

[OnTheBrink]

Ok, I think we're talking about different things here. A brine, like I said before, is a saltwater solution of some sort. A marinade is not a brine. If you're wanting to marinate your turkey in buttermilk, that's different than making a brine with buttermilk. Does that make sense?