We're here to discuss why buttermilk is good as a marinade or brine for meat, and especially turkey. Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist.

McGreger will often use pickle juice to brine poultry like chicken thighs or turkey breasts. “I sometimes cut the brine with buttermilk if I don’t want it to be as vinegar-tangy,” she says ...