Marinating turkey in buttermilk is a time-tested technique for infusing flavor and moisture into the lean meat But exactly how long should you soak the turkey to get the full benefits? In this comprehensive guide, I’ll share tips on ideal marinating times, how buttermilk works to tenderize, and recipes for delicious brines.
Why Marinate Turkey in Buttermilk?
Buttermilk is an ideal marinade ingredient for the following reasons
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Tenderizes – The lactic acid naturally present helps break down tough muscle fibers. This is especially helpful for the often dry breast meat.
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Adds moisture – The marinade allows the turkey to retain more moisture during roasting for superior juiciness.
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Provides flavor – The tangy, creamy taste of buttermilk complements and enhances the flavor of turkey.
Determining the Best Marinating Time
To maximize tenderizing and flavor infusion, the turkey needs ample time soaking in the buttermilk. Here are general guidelines:
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8-12 hours – Good minimum time for flavor and slight tenderizing. Best for boneless cuts.
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24 hours – Allows the brine to penetrate into bone-in parts like drumsticks
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48 hours – Ideal for a whole turkey, giving time for brine to reach deep breast meat.
For a full bird, I recommend marinating for a full 48 hours if possible. For just breast meat or other turkey parts, 24 hours is usually sufficient.
Tips for Marinating Success
Follow these tips for best results with your buttermilk marinated turkey:
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Use cold buttermilk – it works better than room temperature.
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Submerge the turkey fully in the brine. Weigh down if needed.
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Refrigerate at 40°F or below during marinating.
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Use fresh buttermilk each time rather than reusing.
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Pat turkey dry before cooking for crispy skin.
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Discard used marinade after turkey is removed.
Sample Buttermilk Marinade Recipes
Simple Buttermilk Brine
- 3-4 cups buttermilk
- 1⁄4 cup kosher salt
- 1 tbsp black pepper
- Garlic, herbs to taste
Whisk together until salt dissolves. Submerge turkey 24-48 hours.
Tangy Herb Buttermilk Marinade
- 4 cups buttermilk
- 1⁄2 cup salt
- 1⁄4 cup sugar
- Juice of 2 lemons
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
Stir ingredients to blend. Marinate up to 48 hours.
FAQs
How does buttermilk tenderize?
The lactic acid in buttermilk tenderizes by breaking down tough muscle protein.
Can you over-marinate turkey in buttermilk?
Yes, over 48 hours it can become too soft. Stick to the recommended times.
Should you rinse off buttermilk before cooking?
Rinsing prevents the exterior getting too tangy. But some recipes say to leave it on.
Can you use low-fat buttermilk?
Yes, but the flavor may not be as rich. Boost flavor with extra herbs/spices.
With the right timing and technique, buttermilk marinated turkey comes out incredibly moist, tender and full of flavor. Let it soak 24-48 hours for best results. I hope these tips help you make the perfect buttermilk brined turkey!
Buttermilk brine creates flavorful turkey with perfect golden skin, ‘Cooking With Darryl’ star says
Darryl Postelnick, host of the “Cooking With Darryl” social media videos, has a secret weapon for the juiciest Thanksgiving turkey ever: a milk bath.
“The milk and the buttermilk together, they break down the proteins – or the proteins in there break down the turkey, get inside and really make it juicy,” Postelnick told Fox News Digital from his Illinois home. (See the video at the top of this article, and another video a few lines down.)
“This brine, I mean — I was able to literally cut the drumstick and the entire back came off with it, dripping with juice. It was awesome,” he said.
And even though the turkey was juicy, the skin was “golden brown” and crunchy – his favorite part.
“Thats what I love,” Postelnick said. “I think when you cut up a turkey, everyone should get some skin along with the meat.”
In addition to brining the turkey in milk, Postelnick stands by another unorthodox method for cooking his turkey: spatchcocking it.
Spatchcocking is the process of flattening a bird after removing the backbone.
Spatchcocked turkeys cook faster and more evenly than a traditional turkey, Postelnick said, and require much less liquid to brine.
This step can be made even easier, he said, because “a butcher or someone at a grocery store will spatchcock it for you if you ask them.”
The whole recipe is “so easy,” he said.
“You get a quart of each [milk and buttermilk], put some salt in and put it in a bag — and youre done,” he said. “I mean, you just leave it and wait.”
After the turkey sits overnight in the milk mixture, he advised patting it dry, adding butter or any additional seasonings — and then roasting it or grilling it.
“Having that tenderness, juiciness and the flavor that comes through, that was a winner for me,” he said.