Buttermilk-Brined Turkey
Description
This moist turkey is marinated in a flavorful buttermilk brine seasoned with parsley, coriander, peppercorns, mustard seeds, garlic, and bay leaves.
Ingredients
•
2 cups water
•
1/3 cup kosher salt
•
2 tablespoons dried parsley
•
2 tablespoons coriander seeds
•
1 tablespoon whole black peppercorns
•
1 tablespoon mustard seed
•
1 teaspoon garlic powder
•
2 large bay leaves
•
8 cups buttermilk
•
1 (12 pound) whole turkey, neck and giblets removed
•
2 tablespoons unsalted butter
Directions
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.
2
Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
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 the skin and let sit for 1 hour.
4
Preheat the oven to 350 degrees F (175 degrees C).
5
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.