In 2020,author Samin Nosrat adapted her book’s wildly popular buttermilk-marinated roast chicken recipe for a spatchcocked turkey in. Indeed, it’s easier to place a butterflied bird in a bag of buttermilk than a whole turkey, but the fact remains that you still need quarts of buttermilk and a two-gallon bag. Now I genuinely don’t mind a project on the average evening.
One thing feels important to note: I roast all turkeys directly on sheet pans, not on a roasting rack. Though you may think a roasting rack is the secret to crispy poultry skin, it’s not. In fact. There really isn’t a way to roast a whole bird and get crispy skin—there’s simply too much steam in the oven and juice in the meat when cooked low and slow, the best way to yield tender meat.
Considering that dry buttermilk, which is available online and at many supermarkets, has an incredibly long shelf life even after opening, and can be used exactly the same as the liquid, I personally tend to keep a container in the fridge at all times. So if you don’t use it all with this recipe, simply swap it in according to the package directions in any
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