Buttermilk Herb Brined Turkey
Not many dishes on the Thanksgiving table can beat a mouthwatering herb infused turkey cooked to juicy perfection! It’s so much easier than you might think. You simply need a fantastic brining recipe (got it!), a digital thermometer and a little tender loving care!
Ingredients
- 1 cup Kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns
- 3 bay leaves
- 4 crushed garlic cloves
- 3 tablespoons fresh rosemary leaves
- 6 sprigs fresh thyme
- 10 sage leaves
- Canola oil
- 1 quart water
- 4 quarts buttermilk
- large turkey brining bag I get mine at Williams Sonoma
- 14-18 pound turkey heart, gizzard and neck removed, thawed if previously frozen
Instructions
Cook time does not include 24-36 hours of brining.
Brining the bird:
- Combine the Kosher salt, sugar, peppercorns, bay leaves and garlic with the 1 quart of water in a small sauce pan over high heat.
- Bring to a boil then reduce heat and stir until salt and sugar dissolve. (shouldn't take more than 5 minutes)
- Remove from heat, add the rosemary, sage and thyme and let cool to room temperature.
- In a large pot, pour together the brine mixture and buttermilk. Stir to combine.
- No need to rinse the turkey before placing it into your brining bag, just remove the internals.
- Pour the buttermilk brine mixture into the bag. When sealing the bag, make sure to press out as much of the air as you can.
- If you have a large bowl or stockpot that would hold the bagged turkey while in the refrigerator, I would recommend it. Either way, carefully place the turkey into the refrigerator. It will be there for 24 to 36 hours.
- To ensure even brining, turn the bird every 12 hours or so.
- Remove the turkey from the brine and discard the brine.
- Rinse the turkey inside and out with cold water and pat it dry with paper towels. Be careful to minimize splatter and clean kitchen surfaces afterwards.
Cooking the Bird:
- Place the turkey, breast up, on a rack in a large roasting pan.
- Rub the skin evenly with the canola oil.
- If desired, place any leftover rosemary, thyme springs and sage leaves into the turkey's cavity.
- Truss the turkey as desired using kitchen twine or simply tuck wings under bird.
- Let the turkey stand at room temperature for about one hour.
- Place a rack in the lower third of your oven and preheat to 400°F.
- Roast the turkey for 30 minutes at 400F then reduce the temperature to 325F.
- I like to use a probe thermometer (which many newer ovens come with) and insert into the thickest part of the breast.
- Continue to roast, basting the turkey every 30 minutes with the pan juices. (Should the breast begin to cook too quickly, tent it loosely with foil.)
- Cook until the breast registers 165°F
- Total roasting time should be between 3 and 4 hours, depending on the size of your bird and the temperature of your oven.
- Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving.