BUTTERMILK-BRINED TURKEY

Buttermilk-Brined Turkey image

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.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time P1DT4h35m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups water
⅓ 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

Steps:

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 the 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 all of the skin and let turkey sit for 1 hour.
Preheat the oven to 350 degrees Fahrenheit.
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.

Nutrition Facts : Calories 770.9 calories, Carbohydrate 9.2 g, Cholesterol 279.4 mg, Fat 35.6 g, Fiber 0.7 g, Protein 97.6 g, SaturatedFat 11.4 g, Sodium 396.6 mg, Sugar 8 g