1/4c brown sugar
...other random things
Has anyone ever tried a buttermilk brine for turkey?
Can anyon give me a reason not to?
I nearly always buttermilk brine, then also use it in the flour coating in my Southern Fried Chicken. It does though cause a change in the skins texture I have noticed. I assume due to the lactic acid which is also why we use it to tenderize.
Never really assoc. the buttermilk taste with a turkey though. Looking forward to a review.
Definitely in on this.