Buttermilk Annatto Poultry Marinade Recipe
So, I know we JUST did that yogurt saffron recipe, but bear with me, 'cause this one's a bit different and is actually designed to work better on turkey (though it works on chicken just fine). Hubby wanted to do some Thanksgiving themed recipes this year, but we couldn't actually get turkey legs at our local shops, just yet. So, we ended up with bone-in, skin-on, leg and thigh with back attached, and they worked amazingly well.
If you've never run into annatto or achiote before, you can find it at Mexican dry goods stores or in the ethnic aisle of many grocery stores. You can find it whole (it's a seed) or condimented as we have it here. It's got a very light peppery flavour and a lovely light floral aroma, and adds a bright orangey-red colour to dishes.
This recipe doesn't really come from anywhere in particular. It's one of hubby's inventions from just tossing stuff together. The buttermilk is similar to Middle Eastern yogurt-based marinades, and also southern cooking buttermilk-soaked fried chicken. You can switch up the flavour profile very easily by changing the herbs and spices in there. Toss in some oregano for an Italian twist, or some ground fenugreek to give it some Indian flair. It's very versatile.
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