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.
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.
Ingredients
- 2 cups water
- ⅓ cup kosher salt
- 2 tablespoons dried parsley
- 2 tablespoons coriander seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon garlic powder
- 2 large bay leaves
- 8 cups buttermilk
- 12 pound whole turkey neck and giblets removed
- 2 tablespoons unsalted butter
Instructions
- 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.
- Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
- 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 the skin and let sit for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook turkey in the preheated oven 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.
