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.
Ingredients
- water: 2 cups
- kosher salt: 0.33333 cup
- parsley: 2 Tbsp (dried)
- coriander seeds: 2 Tbsp
- whole black peppercorns: 1 Tbsp
- mustard seed: 1 Tbsp
- garlic powder: 1 tsp
- bay leaves: 2 piece
- buttermilk: 8 cups
- whole turkey, neck and giblets removed: 1 piece (12 pound)
- unsalted butter: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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Cook turkey until an instant-read thermometer inserted into the thickest part of thigh, near bone, reads 165 degrees F (74 degrees C), about 3 hours.
