Buttermilk Chicken or Turkey Brine

Method5 steps

1. 1

   Step 1: Combine 4 cups buttermilk, 3 tbsp kosher salt, 1 tbsp crushed black pepper, 2 tbsp poultry seasoning, 3 tbsp hot sauce, ½ chopped onion and 2 minced garlic cloves in a bowl.

   Uses 4 cups buttermilk · 3 tablespoons KOSHER salt · 1 tbsp crushed black pepper · 2 tbsp poultry seasoning · 1/2 onion (chopped) · 2 cloves garlic, minced · 3 tbsp hot sauce

2. 2

   Step 2: Place the one 5 lb raw chicken or turkey in a food-safe brining bag inside a container that can catch leaks, and pour the prepared brine around it.

   Uses One 5 lb whole chicken or turkey, for brining · prepared buttermilk brine

3. 3

   Step 3: Press out excess air and close the bag so the brine surrounds the bird.

   Uses bird surrounded by buttermilk brine

4. 4

   Step 4: Keep the contained bird in the refrigerator for 8–12 hours.

   Refrigerate bird in brine · 720 minUses bagged bird and brine

5. 5

   Step 5: Lift out the bird and discard the used brine. Pat the bird dry with paper towels without rinsing raw poultry. It is now ready for your selected chicken or turkey cooking recipe; clean the surfaces and utensils that touched the raw bird.

   Uses refrigerated brined raw bird