Master Buttermilk Brine Food

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Master Brine Recipe for Meats image

Make and share this Master Brine Recipe for Meats recipe from

Provided by Diana Adcock

Categories     Lactose Free

Time P2DT15m

Yield 1 recipe

Number Of Ingredients 10

10 cloves garlic, minced
3 quarts water
1/2 cup kosher salt
1/4 cup black peppercorns, plus
2 teaspoons black peppercorns
1/4 cup sugar, plus
2 teaspoons sugar
1 1/2 teaspoons dried thyme
1 teaspoon whole allspice
1 bay leaf


  • 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


Buttermilk-Brined Spice-Rubbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 15

1 cup kosher salt, plus more for seasoning
3/4 cup packed light brown sugar
2 heads garlic, halved
20 sprigs fresh thyme
3 quarts buttermilk
3/4 cup hot sauce (such as Cholula)
1/4 cup spicy brown mustard
2 onions (1 sliced, 1 quartered)
1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
1/4 teaspoon cayenne pepper
Freshly ground black pepper
4 tablespoons unsalted butter, melted


  • 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.


Buttermilk-Brined Rotisserie Chicken image

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

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/4 cup packed light brown sugar
6 cloves garlic, smashed
1 tablespoon coriander seeds
2 teaspoons smoked paprika
1/2 teaspoon plus 1/8 teaspoon cayenne pepper
1 whole chicken (about 4 pounds)
3 cups buttermilk
2 tablespoons unsalted butter
2 tablespoons apple cider vinegar
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder


  • 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 Turkey image

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

Categories     main-dish

Time P1DT4h30m

Yield 12 servings

Number Of Ingredients 13

1 quart Water
3/4 cup kosher salt
1 cup Ice cubes
5 tablespoons dried basil
5 tablespoons coriander seed
2 tablespoons yellow mustard seed
2 tablespoons black peppercorns
5 bay leaves
1 tablespoon garlic powder
4 quarts buttermilk
1 fresh turkey (12 lb), 5½ kg; neck and giblets removed; reserve for gravy, optional
4 tablespoons unsalted butter, room temperature
Freshly ground black pepper


  • 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.)


Spiced Buttermilk-Brined Turkey image

Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece. It's an easy way to create big flavor with your bird this Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes one 18- to 20-pound turkey

Number Of Ingredients 12

1 1/2 cups coarse salt
6 bay leaves
2 tablespoons coriander seeds
1 tablespoon juniper berries
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 turkey (18 to 20 pounds), rinsed, neck and giblets reserved for stock, liver reserved for stuffing, if desired
3 quarts buttermilk
2 medium onions, thinly sliced
6 cloves garlic, crushed
1 bunch fresh thyme


  • Bring 1 quart water, salt, bay leaves, and spices to a simmer in a medium saucepan, stirring until salt has dissolved. Let cool 5 minutes.
  • Line a 5-gallon container with a large brining bag. Place turkey in bag with 4 quarts water, salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not submerged, weight it down with a plate.) Refrigerate for 24 hours, flipping turkey once.
  • Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour.
  • Preheat oven to 400 degrees. Tie turkey legs and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. Place in oven, legs first, if oven permits. Roast 45 minutes, then lower temperature to 325 degrees and roast, rotating and basting about every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.


Buttermilk-Brined Turkey Breast image

Provided by Guy Fieri

Time 15h50m

Yield 1 (2 1/2 to 3-pound) bone-in turkey breast

Number Of Ingredients 9

1 (2 1/2 to 3-pound) turkey breast, bone-in
3 cups buttermilk
1/2 cup hot sauce (recommended: Crystal)
2 tablespoons kosher salt
1 tablespoon dried basil
1 tablespoon granulated garlic
1 tablespoon fresh cracked black pepper
1 teaspoon cayenne pepper
1 teaspoon ground white pepper


  • Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate for 12 to 24 hours.
  • Preheat the oven to 325 degrees F.
  • Remove the turkey breast from the brine, drain well and pat dry with paper towels.
  • Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
  • Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
  • Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.
  • Remove from the grill. Use in a Po' Boy or as main course.


Buttermilk-Brined Roast Turkey image

With only two ingredients - buttermilk and salt - this might be the least complicated turkey brine recipe ever. The trickiest step will be pulling out your kitchen scale to weigh out the salt, but it's worth doing if you can to ensure a properly seasoned turkey. The acid in the buttermilk leads to moist, tender meat throughout, while the sugars result in a gorgeous golden-brown skin. This turkey is spatchcocked, which might sound like a lot, but it's just another way to simplify the recipe: By removing the backbone before brining, you'll be able to fit the turkey, placed in a 2-gallon plastic resealable bag, in the fridge more easily. And you'll get a lot more of that beautiful lacquered skin in about half the cooking time. It's a total win-win situation. Just make sure you don't skimp on the brining time; 48 hours is essential to make sure the bird gets seasoned through and through. (Watch the video of Samin Nosrat preparing the turkey here.)

Provided by Samin Nosrat

Categories     poultry, roasts, main course

Time P2DT2h

Yield 10 to 14 servings

Number Of Ingredients 3

1 (10- to 14-pound) turkey
3 quarts buttermilk
128 grams fine sea salt (about 7 tablespoons)


  • Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
  • After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
  • Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
  • Place a 2-gallon resealable bag in a large bowl, stock pot or sink. 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. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
  • Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
  • Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
  • Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
  • Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.


Buttermilk-Brined Roast Chicken image

This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

Provided by Samin Nosrat

Categories     dinner, poultry, main course

Time 13h45m

Yield 4 servings

Number Of Ingredients 3

1 chicken, 3 1/2 to 4 pounds
Kosher salt or fine sea salt
2 cups buttermilk


  • The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
  • Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
  • Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
  • Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
  • Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
  • Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
  • After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  • Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams

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Ratings 45
Calories 824 per serving
Category 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.
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4.3/5 (112)
Calories 64 per serving
Category Main Dishes
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