Has anyone ever buttermilk brined a turkey breast

piney

I have been reading up on brining a turkey breast with a buttermilk brine. Has anyone attempted this before and what was the outcome?

Brisket_Fanatic

We have soaked chicken breasts in buttermilk and then baked them in a pan indirect on the egg with really good results. One of my most favorite ways to cook wild goose breast is to soak  in salt water first, then rinse well and then into a buttermilk bath for a few hours, then cube and wrap in bacon and gill until medium rare. Sorry that is a little off topic but yes you could most definitly brine in buttermilk with IMHO great results.

blind99

Brisket_Fanatic said:

We have soaked chicken breasts in buttermilk and then baked them in a pan indirect on the egg with really good results. One of my most favorite ways to cook wild goose breast is to soak  in salt water first, then rinse well and then into a buttermilk bath for a few hours, then cube and wrap in bacon and gill until medium rare. Sorry that is a little off topic but yes you could most definitly brine in buttermilk with IMHO great results.

Awesome idea! I like soaking chicken in buttermilk before frying it.

@piney go for it I bet it'll be great!!!

Skiddymarker

A plain buttermilk soak before breading for CFS is a must to help tenderize it, never thought of it being a flavour component. We have always salt/sugar brined poultry, as buttermilk is about 90% water, don't see why it couldn't be used for brining. Learn something every day.

GrannyX4

I have and I much prefer water/salt/seasoning brine for turkey. More flavor and moister in my opinion. ;;)

henapple

piney said:

I have been reading up on brining a turkey breast with a buttermilk brine. Has anyone attempted this before and what was the outcome?

I brined my liver at brisket camp

piney

Yeah, I did a pretty damn good job at it too! Good to hear from you Apple.

Skiddymarker

GrannyX4 said:

I have and I much prefer water/salt/seasoning brine for turkey. More flavor and moister in my opinion. ;;)

I'll take @GrannyX4 word for it, I'll stick with the water/salt/spice brine. 

DMW

henapple said:

I have been reading up on brining a turkey breast with a buttermilk brine. Has anyone attempted this before and what was the outcome?

I brined my liver at brisket camp

Is that brining or pickling?  :-?

SGH

@piney‌
Brother I myself have never used it for turkey. For fried chicken, yes. However there are numerous folks on the WVB forum that rave about smoked buttermilk turkeys. They all seem to really like it. Again I havent tried it on turkey but judging by what it does to chicken it should be awesome.

piney

Thanks to all, I think I might try one in the near future and see how it turns out. I will keep everyone posted. Thanks, Gary 

Canugghead

MCAH (Modernist Cuisine at Home) has a sous vide turkey breast recipe that calls for injecting with AJ, whole milk, salt and sugar.  Gives the turkey a 'pleasantly sweet flavor'.

piney

I just went freezer diving and found a breast that says 15% solution. I don't know how much difference that will make but, I am gonna try it and see what happens 

HawkeyeEgghead

I often use a buttermilk and apple cider brine.  I use bone in breast only and add little or no smoke wood.  The good thing is the recipe tolerates enhanced turkeys well if you can't find fresh. The recipe produces a slightly tangy turkey in my opinion.  Here is the link to the Kansas City Star article and recipe.  Good with chicken breast too...

piney

Thanks Hawkeye,very interesting I will check on this a little deeper

JRWhitee

Padma Lakshmi recommends a buttermilk brine for turkey but I have not tried it.