Warning: The following recipe may forever change your relationship with deli meat.
Perhaps you can relate. With Thanksgiving just a few weeks out, I felt a restless need to jump start my turkey game. Plus, I’ve always wanted to try Samin Nosrat’s recipe for Buttermilk-Brined Turkey, a method featured in The New York Times a while back. The acid in buttermilk helps tenderize the meat, Nosrat explains, and the sugars help create a deeply flavored golden brown skin.