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Buttermilk Brined Thanksgiving Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 67 reviews
  • Author: Bertha
  • Prep Time: 1440 min
  • Cook Time: 240 min
  • Total Time: 1680 min
  • Yield: 12 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Thanksgiving Buttermilk Brined Turkey recipe offers a moist, flavorful, and beautifully roasted bird perfect for your holiday dinner. The buttermilk and hot sauce brine tenderizes the turkey and adds a subtle tang, while the seasoned butter and fresh herbs enhance the rich flavor. With a simple 24-hour brine and oven roasting, this recipe ensures a juicy and tender turkey that will impress your guests.

Ingredients

Scale

Turkey and Brine

  • 1 15-20 lbs fresh defrosted turkey (such as Jennie-O)
  • 1 gallon buttermilk
  • 1/2 cup hot sauce (such as Frank’s)

Seasoning and Aromatics

  • 1 stick salted butter (room temperature)
  • 2 tbsp your favorite all-purpose seasoning (such as a Creole blend)
  • 1 onion
  • 1 lemon
  • 1 orange
  • 1 bulb garlic
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage

Instructions

  1. Prepare the Turkey: Remove gizzards and turkey neck from the cavity and set aside for another use or discard.
  2. Brine the Turkey: Combine the buttermilk and hot sauce in a large brining bag or stockpot. Submerge the turkey breast side down in this mixture, cover it, and refrigerate for 24 hours to allow the flavors to infuse and tenderize the meat.
  3. Preheat Oven and Prepare Turkey: After 24 hours, take the turkey out of the brine and gently wipe off excess brine, leaving a thin coat on the skin. Place the turkey on a roasting pan and allow it to come to room temperature while you preheat your oven to 325°F (163°C).
  4. Season the Turkey: Smear the room temperature salted butter evenly all over the turkey. Sprinkle your favorite all-purpose seasoning blend generously on the skin to boost flavor.
  5. Stuff the Turkey: Optionally, stuff the turkey cavity with the onion, lemon, orange, garlic, thyme, rosemary, and sage for extra aroma and moisture during roasting.
  6. Prepare Roasting Pan: Pour water, broth, or wine into the bottom of the roasting pan to catch drippings, which can be used for gravy later.
  7. Initial Bake: Cover the turkey loosely with aluminum foil to prevent over-browning and bake in the preheated oven for 1 hour.
  8. Continue Roasting: Remove the foil and roast the turkey for an additional 2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C).
  9. Rest the Turkey: Remove the turkey from the oven and let it rest uncovered for 20 minutes before carving to allow the juices to redistribute and ensure moist slices.

Notes

  • This buttermilk brined turkey recipe is the easiest way to brine a turkey, saving you time and effort while ensuring a moist, flavorful, and beautifully roasted bird.
  • The brine requires no boiling or cooling, making the process straightforward and convenient.
  • You can customize the seasoning blend to suit your taste preferences, such as using Creole, Cajun, or classic poultry seasoning.
  • Using fresh herbs and citrus in the cavity adds aromatic complexity and moisture when roasting.
  • Resting the turkey after roasting is crucial for juicy meat and easier carving.

Nutrition

  • Serving Size: 1/12 of cooked turkey
  • Calories: 350
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 40 g
  • Cholesterol: 115 mg

Find it online: https://grannyeats.com/buttermilk-brined-thanksgiving-turkey-recipe/