Name: Buttermilk-Brined Turkey
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Water - 2 cups; Kosher salt - ⅓ cup; Dried parsley - 2 tablespoons; Coriander seeds - 2 tablespoons; Whole black peppercorns - 1 tablespoon; Mustard seed - 1 tablespoon; Garlic powder - 1 teaspoon; Bay leaves - 2 large; Buttermilk - 8 cups; Whole turkey, neck and giblets removed - 1 (12 pound); Unsalted butter - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk-Brined Turkey

1. Water - 2 cups

2. Kosher salt - ⅓ cup

3. Dried parsley - 2 tablespoons

4. Coriander seeds - 2 tablespoons

5. Whole black peppercorns - 1 tablespoon

6. Mustard seed - 1 tablespoon

7. Garlic powder - 1 teaspoon

8. Bay leaves - 2 large

9. Buttermilk - 8 cups

10. Whole turkey, neck and giblets removed - 1 (12 pound)

11. Unsalted butter - 2 tablespoons

How to cook deliciously - Buttermilk-Brined Turkey

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C).

5. Stage

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