Up Your Turkey Game With This Simple Buttermilk Brine

iStock.com/4kodiak
iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

6 Tasty Facts About Scrapple

Kate Hopkins, Flickr // CC BY 2.0
Kate Hopkins, Flickr // CC BY 2.0

Love it or hate it, scrapple is a way of life—especially if you grew up in Pennsylvania or another Mid-Atlantic state like New Jersey, Delaware, Maryland, or Virginia. And this (typically) pork-filled pudding isn’t going anywhere. While its popularity in America dates back more than 150 years, the dish itself is believed to have originated in pre-Roman times. In celebration of National Scrapple Day, here’s everything you ever—or never—wanted to know about the dish.

1. IT’S TYPICALLY MADE OF PIG PARTS. LOTS AND LOTS OF PIG PARTS.

Though every scrapple manufacturer has its own particular recipe, it all boils down to the same basic process—literally: boiling up a bunch of pig scraps (yes, the parts you don’t want to know are in there) to create a stock which is then mixed with cornmeal, flour, and a handful of spices to create a slurry. Once the consistency is right, chopped pig parts are added in and the mixture is turned into a loaf and baked. As the dish has gained popularity, chefs have put their own unique spins on it, adding in different meats and spices to play with the flavor. In 2014, New York City’s Ivan Ramen cooked it up waffle-style.

2. PEOPLE WERE EATING IT LONG BEFORE IT MADE ITS WAY TO AMERICA.

People often think that the word scrapple derives from scraps, and it’s easy to understand why. But it’s actually an Americanized derivation of panhaskröppel, a German word meaning "slice of rabbit." Much like its modern-day counterpart, skröppel—which dates back to pre-Roman times—was a dish that was designed to make use of every part of its protein (in this case, a rabbit). It was brought to America in the 17th and 18th centuries by German colonists who settled in the Philadelphia area.

In 1863, the first mass-produced version of scrapple arrived via Habbersett, which is still making the product today. They haven’t tweaked the recipe much in the past 155 years, though they do offer a beef version as well.

3. IF IT’S GRAY, YOU’RE A-OK.

A dull gray isn’t normally the most appetizing color you’d want in a meat product, but that’s the color a proper piece of scrapple should be. (It is typically pork bits, after all.)

4. IT CAN BE TOPPED WITH ALL MANNER OF GOODIES.

Though there’s no rule that says you can’t enjoy a delicious piece of scrapple at any time of day, it’s considered a breakfast meat. As such, it’s often served with (or over) eggs but can be topped with all sorts of condiments; while some people stick with ketchup or jelly, others go wild with applesauce, mustard, maple syrup, and honey to make the most of the sweet-and-salty flavor combo. There’s also nothing wrong with being a scrapple purist and eating it as is.

5. DOGFISH HEAD MADE A LIQUID VERSION.

The master brewers at Delaware’s Dogfish Head have never been afraid to get experimental with their flavors. In 2014, they created a Beer for Breakfast Stout that was brewed with Rapa pork scrapple. A representative for the scrapple brand called the collaboration a "unique proposition." Indeed.

6. THERE’S AN ANNUAL SCRAPPLE FESTIVAL IN OCTOBER.

Speaking of Delaware: It’s also home to the country’s oldest—and largest—annual scrapple festival. Originating in 1992, the Apple Scrapple Festival in Bridgeville, Delaware is a yearly celebration of all things pig parts, which includes events like a ladies skillet toss and a scrapple chunkin’ contest. More than 25,000 attendees make the trek annually.

Japan's Nutella Slot Machine Lets Players Win Different Flavor Combinations

iStock.com/eserka
iStock.com/eserka

If you like Nutella, it's impossible to lose with Japan's latest slot machine. Instead of rewarding players with cash, the Nutella Morning Slot dispenses a slice of Nutella toast with a random topping, as Design Taxi alerts us.

Instead of a spinning array of cherries, dollar signs, and numbers, the Nutella slot machine at Japan's Grand Front Osaka mall will feature ingredients. The three spinning wheels will be loaded with different images of bread, Nutella, and toppings. When the wheels stop, users will receive Nutella toast made from those ingredients. The 20 potential flavor combinations include toppings like sliced banana, chopped pistachio, and coconut.

Though it's being advertised as a breakfast stand, the Nutella slot machine will be open to passersby from 10 a.m. to 8 p.m.—so people can get their Nutella fix on their way to work, after dinner, or anytime in between. The promotion runs from November 23 to November 25, 2018.

[h/t Design Taxi]

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