Turmeric Brine and Rub for Chicken

I’m doing National Novel Writing Month (NaNoWriMo) again this year and thought I could use some brain boosting to help get me started on writing a 50,000 word novel in 30 days. Turmeric, with its curcumin content, has a number of health benefits (especially when paired with black pepper to assist your body in absorbing it), including helping fuel your brain. It also tastes good and adds a pretty golden color to food, so what’s not to like?

Turmeric Buttermilk Brine

1 quart buttermilk
1 quart water
2 tablespoons kosher salt
4 cloves garlic, minced
2 teaspoons ground turmeric
1 teaspoon black pepper
10 lbs chicken leg quarters

Combine buttermilk and seasonings in a large container. Add chicken. Place in the refrigerator and chill for at least 4 hours and as long as overnight. Remove chicken and discard brine.

Drain chicken and pat dry. Place in a single layer in a large pan. Place in the refrigerator until ready to build your fire.

Turmeric Rub

4 teaspoon paprika
2 teaspoon black pepper
1 teaspoon cayenne pepper
4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 cup brown sugar

Combine all ingredients and mix with your fingers to break up any lumps. I needed to double the recipe for 10 lbs of chicken. Sprinkle over both sides of the chicken at least 1 hour before grilling.

Grill over indirect heat until the internal temperature registers 165 F. I usually put it skin side down for the first 20 minutes and then flip it over for the next 40 or so minutes, placing the drumstick closest to the heat.

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