At Last, a Dry Buttermilk Brine. But How? – Rebecca Firkser

If you’ve wet-brined a chicken or Thanksgiving turkey, odds are you’re familiar with the concept of dairy as the base of that brining solution. The lactic acid in milk, yogurt , buttermilk, even feta helps tenderize the bird by breaking down protein walls. Though the result is incredibly moist meat, the dairy-brining process is messy, there’s no way around it. But what if I told you that the most tender buttermilk-brined turkey actually requires no liquid at all?

Meet the dry-buttermilk-brined turkey. You’ll mix powdered buttermilk—literally just a dehydrated version buttermilk—with salt and pepper, and rub it all over the skin.

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