Tuesday, November 22, 2011

Buttermilk Brined Turkey

I'm posting this recipe early due to several requests and the fact that you must start this a day or two before Thanksgiving. I made this last year and my husband still talks about it! Granted- the turkey was very moist! It is a mixture of two recipes. The first is the spices for the brine found on Martha Stewart. The second is the buttermilk brine recipe found on William Sonoma. Enjoy!

This recipe is for an 18-20 pound turkey. Adjust as required.

Turkey Brine:

  • 1 1/2 cups coarse salt
  • 6 bay leaves
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon dried juniper berries
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon black or brown mustard seeds

For the turkey: 
  •  Brine seasonings above
  • 1 quart water
  • 4 quarts buttermilk
  • 1 fresh turkey, 16 to 18 lb., neck, heart and gizzard removed (reserved,
      if desired)
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature


In a small saucepan over high heat, combine the turkey brine and water and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves, 5 to 10 minutes. Let the brine mixture cool to room temperature. In a large pot, stir together the brine mixture and buttermilk.

Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally. (mine was so large last year that I had to use an igloo cooler)

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.
 **Too bad I didn't get a picture of the turkey out of the oven. It was beautifully browned. The turkey is so moist when cooked with this method. Delicious for the second year in a row.

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