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Darryl Postelnick, host of the social media video “Cooking With Darryl,” has a secret weapon for the juiciest Thanksgiving turkey ever: a milk dip.
“Milk and buttermilk mixed together. They break down the protein – or the protein in it breaks down the turkey. Go in there and make it juicy,” Postelnick told Fox News Digital from his home in Illinois. (See the video at the top of this article and another few lines of video)
“I mean this salt water. I can really cut drumsticks. And the back fell off and juice dripped down. It was awesome,” he said.
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Even though the turkey was juicy, the skin was “golden brown” and crunchy, which is his favorite part.
“That’s what I like,” Postelnick said. “I think when you cut up a turkey, Everyone should have skin and meat too.”
In addition to soaking the turkey in milk, Postelnick insists on another unorthodox method for cooking his turkey. That’s roasting a turkey.
Spatchcocking It is the process of flattening a bird after removing the backbone.
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Spatchcocked turkey cooks faster and more evenly than traditional turkey, Postelnick says, and requires much less marinade liquid.
He adds that the process can be made easier because “the butcher or someone in the grocery store will sell you the meat if you ask them.”
The whole formula is “very simple,” he said.
Darryl Postelnick, a father and chef, told Fox News Digital that his buttermilk-marinated turkey “There’s juice dripping.” (Fox News Digital)
“You get one quart each of milk and buttermilk. Add salt and place in a bag. That’s it,” he said. “I mean, you just leave it and wait.”
After the turkey rests overnight in the milk mixture. He recommends patting it dry. Add butter or additional seasonings. Then grill or roast.
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“With its tenderness, juiciness and flavour. That was a win for me,” he said.
Spatchcock Turkey Marinated in Milk and Gravy by Darryl Postelnick
Serves 10
The buttermilk brine creates an incredibly moist turkey without sacrificing crisp skin, Postelnick told Fox News Digital. (Isabelle Subtil Photography)
raw material
for the turkey
1 quart fresh milk
1/2 cup kosher salt
1 quart buttermilk
1 Turkey, 14-15 lbs., Spatchcock
8 tablespoons softened butter
For the gravy
3 tablespoons butter
¼ cup flour
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2 cups combined turkey juice and turkey or chicken stock
1 cup heavy cream
1 teaspoon kosher salt
freshly ground pepper
direction
1. In a large pot, bring milk to a boil. Stir in salt and simmer until salt dissolves, about two minutes. Let cool completely. Then add the buttermilk.
2. Place the turkey in a 2-gallon resealable plastic bag. Pour in the milk brine. Close the bag and squeeze around the brine to distribute it evenly over the bird. Place the bag in a roasting pan or other deep pan or pot. Then place in the refrigerator for 24-36 hours, turning occasionally.
Spatchcocking It refers to the process of removing a bird’s spine and making it flat. The spine can (and should) be saved to create stock. (Istock)
3. Remove the turkey from the bag and allow the excess brine to drip off. Pat the turkey dry with paper towels and place breast side up in the roasting pan. Apply butter all over the skin and let it sit for 1 hour.
4. Preheat the oven to 375 degrees Fahrenheit. Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees, about 1.5 to 2 hours. If the breast becomes too dark toward the end of cooking, Place a sheet of tinfoil on top to act as a protective shield. While the Turkey Rests to make gravy
5. Drain the turkey drippings from the roasting pan into a liquid measuring cup. Add stock to make 2 cups total.
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6. In a large skillet over medium heat, melt butter, add flour and cook. Stir continuously until the flour mixture is fragrant and medium-dark brown. Pour in the drippings and stir until combined. Bring to a simmer, then add the cream, bring to a simmer, reduce heat, and cook for 5 to 10 minutes until the gravy thickens. Remove from heat and add a pinch of salt and pepper. Serve with turkey and other holiday sides.
Read more articles about lifestyle at www.foxnews.com/lifestyle
This recipe is by Darryl Postelnick and shared with Fox News Digital.
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