Every year, Ploughgate founder Marisa and her family cook their holiday bird over an outdoor fire. A couple of ingredients and techniques have made the process a cherished tradition. 

First, Marisa loves using Samin Nosrat's Buttermilk Brined Turkey recipe when cooking a turkey, chicken, or pheasant. Why use buttermilk? The acid in the buttermilk keeps the meat tender and moist throughout the bird. And the sugars in the buttermilk create a crispy gorgeous golden-brown skin.

It's a very simple recipe and easy to follow—most folks can follow or adapt to their preferences. Here's a great video of Samin walking through the process! If you're using Turkey, follow Samin's spatchcocking method. If you're using pheasant, take apart the bird, photos of Marisa's pheasant in the photos below. Try finding local buttermilk. Here's a little tip, in 2025, Ploughgate will be releasing our own buttermilk!

In addition to the buttermilk brining, Marisa incorporates Ploughgate Butter (of course!). Large chunks of Ploughgate Butter are stuffed under the skin after the buttermilk soak before the bird is seasoned and cooked over an open fire. Try the Course Sea Salt, or you can add herbs to the butter! These techniques work equally well for turkey, chicken, and pheasant. 

Enjoy!