Buttermilk Turkey Brine

Christmas is a time when we all gather those that mean the most to us. We exchange gifts, share stories and break a lot more than just bread. When it comes to the Christmas feast the one thing that often takes centre stage is turkey. From the temperature and time it takes to prepare to the specific seasoning blends your family uses every cook takes special care to bring the best offering possible to your guests. There has been a lot of buzz around brining turkey in the past several years and if you have not let your bird take the plunge I highly recommend it. The above-mentioned points of care are all important but if the bird comes out dry, all will be lost. That is the key reason why brining is such a valuable step in preparing a holiday turkey.

The main purpose of a brine is to raise the moisture level to ensure a moist, soft bird. The more liquid that goes into the oven will result in more moisture coming out. Most brines are water based however there are also brines based around other liquids, most notably buttermilk. While salt-water brine will work to raise the water content of any protein, the acidic nature of buttermilk will begin to gently break down the protein structure of any meat without the addition of heat. Heat after all, or too much of it, is the cause of a dry bird.

Sure a brine is an extra step in an all ready too busy day, but when you look at what exactly it involves, the time spent is not all that great. In reality it is as simple as running a bath for your headliner the night before their big show. A brine is only a liquid, with the addition of a select few herbs and spices, in a large enough container to completely submerge your turkey. As far as timing is concerned, if you are putting together a whole bird, typically twenty-four hours is enough.

The Recipe:

Ingredients:

1. ½ litre of buttermilk
2. 1 medium clove of garlic- finely chopped
3. 3 Tbsp. salt
4. 1 Tbsp. fresh chopped sage
5. 1 tsp. fresh thyme, de-stemmed
6. 1 tsp. fresh chives- finely chopped

**This was prepared for a turkey breast. Double or even quadruple this recipe may be required for a full bird.**

Instructions:

1. Combine all ingredients in a large enough bowl or storage container for your bird.
2. Place turkey into buttermilk brine bath and seal container.
3. Leave in refrigeration for twenty-four hours.
4. Rinse, re-season and roast as you typically would.

This Christmas take the time to brine. For those of us who enjoy a great turkey dinner on the twenty-fifth a moist, succulent offering is second to none. Beyond the reasons that have been laid out above, the increase in liquid will also offer a layer of insurance against an overcooked turkey. A word to the cook, nothing is worse than foodborne illness, always remember to cook your turkey to a minimum internal temperature of 165 degrees F.   Wishing you happy holidays and a tremendous turkey this Christmas.