Buttermilk Brined Turkey

4.97 from 26 votes

Make the juiciest buttermilk-brined turkey breast with this easy buttermilk turkey brine! Tender, flavorful, and perfect for the holidays.

Prep Time10

Cook Time1 45

Brine the turkey for 24 hours.1

Total Time1 1 55

Course: Main Course, Holiday

Cuisine: American

Servings: servings

Calories: 322kcal

In a saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, crushed garlic, and bay leaves with the water and bring to a boil. Stir occasionally, until salt is dissolved. Remove from the heat and let cool to room temperature.
In a large pot or bowl, stir together the cooled mixture and buttermilk. Rinse the turkey with cold water and place it in a large heavy-duty brine bag. Carefully pour the buttermilk brine into the bag. Seal the bag, pressing out the air, and place it in a large, tall stockpot or another container large enough to hold the meat and keep it covered with the brine. Refrigerate for 24 to 36 hours, turning occasionally.
Preheat oven to 325º F.
Remove the poultry from the brine and rinse it with cold water. Then pat dry with paper towels. Let it stand at room temperature to air dry for 15 minutes before roasting.
Brush the skin of the meat with melted butter and place it in a roasting pan or casserole dish. Roast at 325ºF for 15 minutes per pound. Use an instant-read thermometer to check the internal temperature of the center of the breast (avoiding bone) until the center of the poultry roast is 165º F.
Remove the roast to a platter or carving board. Cover with foil and let rest for 25 minutes before carving.

Substitute 1 cup of sea salt or table salt for 3/4 cup of Kosher salt.

You can double this recipe to brine a whole turkey that is approximately 12-15 pounds.

**Nutritional facts only include the meat, not the brine **