For an extra layer of flavor, consider adding citrus zest (lemon, orange, or grapefruit) to the brine. Make sure your brining bag or container is large enough to hold the turkey and the brine comfortably. If needed, use two brining bags, one inside the other, for added protection against leaks. Don't over-brine! 24 hours is ideal. Longer brining times can result in an overly salty bird. Use a reliable instant-read thermometer to accurately check the turkey's internal temperature. Don't rely solely on cooking time estimates.
Buttermilk-Brined Turkey
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PREP TIME10 mins
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COOK TIME3 hrs 10 mins
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TOTAL TIME28 hrs 35 mins
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SERVING12 People
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VIEWS21
Unlock the secret to the most succulent and flavorful turkey you've ever tasted! This buttermilk brine guarantees a bird that's incredibly tender, juicy, and unforgettable, even when reheated. Prepare for rave reviews!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol279 mg
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Fiber1 g
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Protein98 g
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Saturated Fat11 g
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Sodium397 mg
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Sugar8 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Brine: In a large stockpot, combine the water, kosher salt, dried parsley, coriander seeds, black peppercorns, mustard seed, garlic powder, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt is completely dissolved (approximately 2 minutes). Remove from heat and let the brine cool for 15 minutes before stirring in the buttermilk.
02
StepBrine the Turkey: Rinse the turkey thoroughly under cold water. Place the turkey in a large brining bag or food-safe bucket. Pour the cooled buttermilk brine over the turkey, ensuring it is fully submerged. Refrigerate for 24 hours, turning the turkey occasionally to ensure even brining.
03
StepPrepare for Roasting: Remove the turkey from the brine and discard the brine. Rinse the turkey thoroughly under cold water. Pat the turkey dry inside and out with paper towels. Place the turkey breast-side up in a roasting pan. Gently rub the softened butter evenly over the skin of the turkey. Allow the turkey to sit at room temperature for 1 hour; this helps the skin to dry out for a crisper result.
04
StepRoast the Turkey: Preheat your oven to 350 degrees F (175 degrees C). Place the roasting pan with the turkey in the preheated oven. Cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, registers 165 degrees F (74 degrees C), approximately 3 hours. The cooking time will vary depending on your oven and the size of the turkey, so start checking the temperature after 2.5 hours.
05
StepRest and Carve: Once the turkey reaches the desired internal temperature, remove it from the oven. Tent the turkey loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
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Haleigh Krajcik
Jun 22, 2025I was a bit skeptical about the buttermilk, but it worked wonders! The turkey was juicy and the skin was beautifully browned.
Mitchel Halvorson
May 28, 2025The instructions were easy to follow, and the turkey came out perfectly. I'll definitely be making this again next Thanksgiving.
Asa Langworth
Apr 19, 2025My family raved about this turkey! The brine made all the difference. Thank you for sharing this recipe!
Norbert Mraz
Apr 9, 2025This was the best turkey I've ever made! The buttermilk brine kept it incredibly moist and flavorful.