- 17 Posts. Joined 4/2009
- Points: 10
- Select All Posts By This User
Spatchcocking would take away the danger zone worries. Soaking in buttermilk for 24 hours is OK. I don't know about the buttermilk and TQ combo. Someone should be along that knows pretty soon. I wouldn't think it would be a problem but I ain't no chemistry whiz.
I love using buttermilk to brine pork chops and chicken parts. What I find works real well is to mix a bowl of buttermilk with Tony Chacharros Creole seasoning - just keep adding Tony C's till you get a good taste (add, stir, taste, add, stir, taste.... repeat). For a turkey you would want probably about 2 gallons or so of buttermilk.