Buttermilk-Brined Turkey

Marinating turkey in a buttermilk brine is the way to go for the most tender and flavorful turkey. Even the leftover white meat stays moist when reheated.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 771 Calories

Ingredients

• 2 cups water
• 2 tablespoons unsalted butter
• 2 tablespoons dried parsley
• 1 teaspoon garlic powder
• 1 (12 pound) whole turkey, neck and giblets removed
• 1 tablespoon whole black peppercorns
• 1 tablespoon mustard seed
• 2 tablespoons coriander seeds
• 2 large bay leaves
• ⅓ cup kosher salt
• 8 cups buttermilk

Recipe Instructions

Step 1

Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.

Step 2

Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over the top. Refrigerate for 24 hours, turning occasionally.

Step 3

Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast side-up in a roasting pan. Rub butter over all of the skin and let turkey sit for 1 hour.

Step 4

Preheat the oven to 350 degrees Fahrenheit.

Step 5

Cook turkey until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 3 hours.