Thanksgiving Buttermilk Dilemma

[Anonymous]

I found a great recipe for brining a turkey that includes soaking it in buttermilk (see http://www.williams-sonoma.com/recipe/buttermilk-brined-turkey.html). The reviews are amazing. The problem is I live abroad and buttermilk is nowhere to be found. So, online I found this recipe to make buttermilk - http://tiny.cc/c5by7. Do folks think this will be a reasonable buttermilk substitute, or am I headed for disaster if I do this?

Thoughts? Ideas? SASHA

[Anonymous]

your tiny url isn't working. but typically, to sub for buttermilk you can get regular milk and put in a tablespoon of either vinegar or lemon juice per cup. let it sit a few minutes and stir it up.

or you could get powdered buttermilk and try that.

or just use regular milk.

or yogurt.

[Anonymous]

OP here - Here is the link for buttermilk substitute - http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

Are the substitutes good enough to work for a turkey, or are they more appropriate for baking?

[Anonymous]

I think using vinegar or lemon juice with regular milk would have the same effect in this recipe as store-bought buttermilk. I've subbed milk w/ vinegar in cupcakes and they've tasted fine. In general, you could also just use a regular brine if you were worried though. Most recipes do not call for any kind of milk or buttermilk in a brine, and I'm not sure it does that much extra, but it might add some flavor the way people make fried chicken using buttermilk.

[Anonymous]

I have made buttermilk with vinegar and regular milk in a pinch, it's fine. Although I now just use yogurt and thin it a bit if a recipe calls for buttermilk, I just find it easier and the flavor is similar.