Buttermilk turkey recipe: 59 photos
FAQ
Yayık ayranı, also known as Turkish buttermilk, is a traditional Turkish drink produced from fermented buttermaking by-products, water and salt.
If you've wet-brined a chicken or Thanksgiving turkey, odds are you're familiar with the concept of dairy as the base of that brining solution. The lactic acid in milk, yogurt , buttermilk, even feta helps tenderize the bird by breaking down protein walls.
The acid in the buttermilk leads to moist, tender meat throughout, while the sugars result in a gorgeous golden-brown skin.
Ingredients
- whole turkey, thawed.
- Aromatic options: bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.
- 4 quarts. water, divided.
- 1 cup. kosher salt, or 3/4 cup table (fine) salt.
While buttermilk is great for baking, it also does amazing things for meat. Its high acidity level helps tenderize everything from roast chicken to braised pork. We also won't fry our chicken without a buttermilk brine—it keeps the bird moist and juicy underneath that crunchy, crackly crust.