Buttermilk Brined Garlicky Turkey
TenderloinsWith Grilled Corn Relish
Serves 6.
Ingredients:
2 cups buttermilk
3 T. sugar
4 T. olive oil, divided use
3 T. kosher salt plus more for tasting
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins (remove as much of the tendon as possible)
6 ears of fresh corn, husked
1/4 cup chopped fresh Italian parsley
2 T. chopped chives
Directions:
1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, 3 T. salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl. Stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.
2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.
3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve with turkey tenderloins.
Tip: Also great with chicken tenders or pounded out chicken breasts.
2 cups buttermilk
3 T. sugar
4 T. olive oil, divided use
3 T. kosher salt plus more for tasting
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins (remove as much of the tendon as possible)
6 ears of fresh corn, husked
1/4 cup chopped fresh Italian parsley
2 T. chopped chives
Directions:
1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, 3 T. salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl. Stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.
2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.
3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve with turkey tenderloins.
Tip: Also great with chicken tenders or pounded out chicken breasts.
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