Buttermilk-Brined Turkey || Gracefult Kitchen

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Buttermilk-Brined Turkey

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
1 (12 pound) whole turkey, neck and giblets removed
2 tablespoons unsalted butter

Description

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.