BUTTERMILK-BRINED ROTISSERIE CHICKEN
Trussing this chicken and securing it on the rotisserie spit is key for even cooking and browning. The buttermilk brine is flavorful and adds a nice spice.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
- Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely.
- Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag. Refrigerate at least 4 hours or overnight, turning once or twice.
- About 30 minutes before grilling, remove the chicken from the brine and pat dry. Let sit at room temperature.
- Prepare a grill with a rotisserie attachment according to the manufacturer's instructions. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off the center burner(s); on a charcoal grill, bank the coals to the sides.
- Combine the butter, vinegar, ground coriander, garlic powder and the remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a saucepan. Cook over low heat, stirring, until the butter is melted. Set aside.
- Truss the chicken with kitchen twine: Tie the legs together and tie the wings close to the body so the chicken is a round shape. Once the grill registers 325˚ F to 350˚ F, slide the chicken onto the rotisserie spit. Insert the prongs on the rod into the chicken so it's snug; secure with the thumbscrews. (If the twine loosens, tie again.) Place the rod onto the rotisserie with a drip pan underneath; turn the rotisserie on.
- Cover the grill and cook, basting the chicken with the butter mixture every 30 minutes, until a thermometer inserted into the thigh registers 165˚ and the skin is browned and crisp, 2 to 2 1/2 hours. (If using a charcoal grill, add coals as needed to maintain a temperature of 325˚ F to 350˚ F.)
- Turn off the rotisserie. For a gas grill, turn off the grill and let the chicken rest on the rod for 10 minutes before carving. For charcoal, lay the chicken, on the rod, on a foil-lined baking sheet and let rest 10 minutes before carving.
BUTTERMILK-BRINED SPICE-RUBBED TURKEY
Provided by Food Network Kitchen
Yield 8 servings
Number Of Ingredients 15
- Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight.
- Position a rack in the lowest part of the oven; remove the other racks and preheat to 350˚. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
- Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
- Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it's too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165˚, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
In this lesson, you'll learn why a buttermilk brine results in tender, flavorful meat. Amanda Haas also shows you a clean, easy way to ensure even brining.
Provided by Food Network
Yield 12 servings
Number Of Ingredients 13
- Buttermilk Brine: Pour water into a medium saucepan over high heat. Add salt and stir to dissolve; once all the salt has dissolved, remove from heat and add ice cubes to cool quickly.
- In a large stock pot, add basil, coriander seed, mustard seed, black peppercorns, bay leaves, and garlic powder. Add buttermilk, salt water, and stir.
- Rinse turkey inside and out with cold water. Line a stock pot large enough to hold the turkey with a brining bag. Place the turkey into the bag, then carefully pour in the buttermilk brine. (Optional: Use a pitcher to help transfer the brine.) Press out all the air, then seal the bag. Transfer the bagged turkey to a sheet tray and refrigerate for 24-36 hours, turning every 4 to 6 hours for even brining.
- Remove the turkey from the brining bag; discard the brine. Rinse the turkey inside and out with cold water and pat completely dry with paper towels, inside and out. Place the turkey breast side up on a rack in a large roasting pan. Twist and tuck the wing tips underneath the turkey. Cross the legs, then tie together with kitchen twine. Rub the skin evenly with butter. Let stand at room temperature for 1 hour. Meanwhile, position oven rack in the lower third of the oven and preheat to 400 F.
- Season the turkey all over with pepper. Roast the turkey for 30 minutes. Then reduce the oven temperature to 325 F and continue roasting, about 15 minutes per pound. After 1 hour of total cooking time, remove turkey from the oven, opening and closing the door as quickly as possible to maintain the temperature. Baste turkey with the juices that have accumulated in the pan. (Tip: For easier basting, tilt the pan to allow juices to collect on one side.) Check temperature by inserting a thermometer into the thickest part of the breast and thigh, away from the bone. The turkey is done when a digital thermometer registers 165 F at the thickest part of the breast and 175 F at the thigh. (At this point, the turkey won't be done, but you will have a better idea of how much cooking time is left.) Continue roasting, basting and checking the temperature every 30 minutes. Total roasting time should be 2½-3½ hours.
- When turkey has reached temperature, immediately transfer to a carving board, cover loosely with foil, and let rest for 30 minutes before carving. (See the "How to Carve a Turkey" lesson for carving instructions.)
MASTER BRINE RECIPE FOR MEATS
Make and share this Master Brine Recipe for Meats recipe from Food.com.
Provided by Diana Adcock
Categories Lactose Free
Yield 1 recipe
Number Of Ingredients 10
- Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
- Allow to cool completely before using.
- Large heavy duty sealable plastic bags work the best.
Nutrition Facts : Calories 383.6, Fat 1.8, SaturatedFat 0.7, Sodium 56688.4, Carbohydrate 97, Fiber 12.1, Sugar 58.9, Protein 6.4
KITTENCAL'S BUTTERMILK POULTRY BRINE (FOR CHICKEN OR TURKEY)
You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Yield 1 quart brine
Number Of Ingredients 7
- In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
- Rinse the chicken in cold water and pat dry with paper towels.
- Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
- Cover and refrigerate for a minimum of 8-24 hours.
- Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
- Grill or oven-bake as desired.
Nutrition Facts : Calories 553, Fat 8.9, SaturatedFat 5.5, Cholesterol 39.2, Sodium 14988.7, Carbohydrate 86.8, Fiber 2.4, Sugar 75.3, Protein 34.7
People also searched
More about "master buttermilk brine food"
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE
Ratings 43Calories 1422 per servingCategory Dinner, Mains
- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips.
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat.
- One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet.
- Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate.
- Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes.
37 BUTTERMILK RECIPES FOR EVERY MEAL FROM BREAKFAST TO DESSERT
Author Bon Appétit
- BA’s Best Buttermilk Pancakes. To feed a larger group, double the recipe and keep pancakes warm in a 250° oven between batches. View Recipe.
- Buttermilk Fried Chicken. The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
- Buttermilk-Fried Ramps. Somewhere a Bloomin’ Onion is weeping. View Recipe.
- Peaches with Ginger Syrup and Buttermilk. You'll love this riff on classic peaches and cream. View Recipe.
- Roasted Strawberry and Tahini Buttermilk Shake. Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
- Buttermilk Biscuits with Burnt Onion Butter. Rose's Luxury chef Aaron Silverman combined his biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”
- Lemon Buttermilk Pie with Saffron. Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added. View Recipe.
- Buttermilk Panna Cotta with Apricot and Candied Fennel. Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.
- Blueberry-Buttermilk Chess Pie. Blueberry pancakes, but make it pie. View Recipe.
- Bistro Steak with Buttermilk Onion Rings. The buttermilk makes for a mighty fine batter. View Recipe.
BUTTERMILK-BRINED CHICKEN RECIPE | EATINGWELL
BUTTERMILK ROAST CHICKEN WITH POTATOES AND CORNICHON …
THE BEST BUTTERMILK BRINED CHICKEN FROM SALT, FAT, ACID, HEAT
4.3/5 (112)Uploaded May 8, 2020Category Main DishesPublished Apr 17, 2020
HOW TO STORE AND COOK WITH BUTTERMILK - BON APPéTIT
JUICY GRILLED CHICKEN DRUMSTICKS IN BUTTERMILK BRINE - SEEKING …
KASEY WILSON: RECIPE FOR BUTTERMILK-BRINED TURKEY BREAST IS WORTH ...
BUTTERMILK FRIED CHICKEN - THE ART OF FOOD AND WINE
UP YOUR TURKEY GAME WITH THIS SIMPLE BUTTERMILK BRINE
BEST BUTTERMILK BRINED TURKEY RECIPE - HOW TO MAKE DRY ... - FOOD52
HOW TO MAKE A BUTTERMILK SUBSTITUTE, 3 WAYS - FOOD NETWORK
WHAT IS BRINING? | COOKING SCHOOL | FOOD NETWORK
WHY BRINE TURKEY WITH BUTTERMILK POWDER - FOOD52
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...Check it out »
You'll also love
Top Asked Questions
How do you make buttermilk brine?The buttermilk brine is flavorful and adds a nice spice. Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely. Put the chicken in a large resealable plastic bag.
How to marinate chicken in buttermilk?Stir 2 tablespoons of kosher salt into the buttermilk. After 30 minutes, put the chicken in a gallon Ziploc bag with a buttermilk brine mixture. Move bag to distribute brine to cover the chicken. Place the bag in a baking dish (in case of leaks or spills) and into the refrigerator. Allow marinating at least 12 hours and up to 48 hours.
What is buttermilk-brined meat?Buttermilk-brined meat is food science in action. The technique, which likely hails from the Southern tradition of soaking chicken in buttermilk overnight to tenderize it before dredging and frying the bird, was recently repopularized for turkeys by Samin Nosrat.
How do you brine chicken?Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely. Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag.