Buttermilk Brined Turkey Recipe
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Category: |
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Ingredients: |
Ingredients: 3/4 c. kosher salt
5 T. dried basil
5 T. coriander seeds
2 T. black peppercorns
2 T. yellow mustard seeds
1 T. granulated garlic
4 bay leaves
4 c. water
4 quarts buttermilk
1 turkey (16-18 lbs.)
4 T. butter, room temperature
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Directions: |
Directions:To make brine:
Combine the first 7 ingredients with the water - Bring to a boil until salt dissolves. Remove from heat and cool to room temperature. In a large pot, stir together the brine and the buttermilk.
Rinse turkey and place into a large brining bag. Carefully pour into the bag - the brine. Seal the bag - pressing out air and place in a large container. Refrigerate for 24-36 hours.
Remove turkey from the brine, discard brine. Rinse the turkey inside and out with cold water - Pat Dry. Rub the skin evenly with butter - Truss and let stand at room temperature for 1 hour.
Preheat oven to 400º. Roast the turkey for 30 minutes. Reduce oven temperature to 325º and roast about 2 hours. Tent with foil if getting too brown. Insert thermometer into thickest part of breast and thigh. (Breast @ 165º and thigh @ 175º). Total cooking time will be 3-4 hours. Tent and let rest 20-30 minutes. |
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