29 Reviews of Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey)

From: Andi of Longmeadow Farm

On Feb 10, 2007

Once again, Kitt~you've done it! Easy to put together, worked well with substitution on hand, and delivered an exceptional bird! Didn't have buttermilk (I used skim milk, vinegar, and cornstarch mixed together)but all the rest stayed exact. Normally, I brine with just kosher salt, water, (which produces a fine bird) but took it a step further. Even the left over wings, drums were still juicy after 2 days, and had those for a late night snack.

From: ChefRaylene

On Jun 22, 2006

I can't state exactly how great this recipe is. My 17 year old son has complimented me in the past, but upon making this he stated that "No one does chicken like I do". The only change I made was I only use boneless, skinless breasts. This will definetly be served again and again.

From: GreeneQueene

On Jan 29, 2007

GAWD!! We thought we'd tried the best, but this recipe tops them ALL! KittenCal, THANK YOU SO MUCH for such a great recipe. The compliments I received with your recipe were endless. I cannot say enough good things about your recipe except to say I cannot thank you enough and I will always try ANY/ALL of your recipes. Thank you! GreeneMachine

From: BullyChick

On Nov 27, 2006

OMG! I used this brine for my thanksgiving turkey- I tripled the recipe and let it soak in the fridge for 48 hours. It was so absolutely DELISH and JUICY that I didn't have any leftovers! Because of the turkey being so flavorful, of course the gravy was fantastic. I will always use this recipe now for my turkeys. Thank you Kittencal for another great recipe!

From: ~Nimz~

On Jun 24, 2006

My grilled chicken has never been so moist. Wonderful recipe Kitz. Thanks

From: ksummers

On Jun 19, 2007

I have to agree that this is the best chicken I have ever made on the grill. I marinated 24 hours. My DH is not a big fan of chicken on the bone...until now. This is definetly a keeper. I really cannot wait to make it again.

From: Morrison

On Jul 9, 2007

I used this for boneless/skinless breasts and it was great. I did not have any fresh onions so I used some minced onions and onion powder so I had the flavor.

From: Abby Girl

On Jan 27, 2009

I used this on my Christmas turkey and the taste was incredible....the cumin is a definate must!!! We had a 16 lb fresh turkey and the bag was to small to brine in, so I used a cooking bag. I got my turkey 4 days ahead of time and stored it outside on our deck patio (the salt prevents it from freezing). Come Xmas day, this turkey was moist, tender and I had to slap my hand for not eating up the skin....soooo good!!! Another winner, Kitten!!!

From: Mustang Sally 54269

On Dec 16, 2008

I've never before brined my turkey... now I'm hooked. Worked wonderfully and the turkey turned out very moist & tasty.

From: Beverly292

On Aug 11, 2007

This produced a very moist and tender chicken breast, that my whole family enjoyed! I ended up marinating for three days (from frozen) and it was wonderful as are your other recipes I have tried! Thanks for posting as I have already passed this recipe to several others.