Buttermilk Brined Turkey

Soaking the turkey in a saltwater brine produces tender, juicy meat. This brine includes buttermilk, which adds flavor to the turkey breast and helps keep the meat incredibly moist.

Course Dinner, Holiday, Main Course

Cuisine American

Keyword turkey brine, buttermilk turkey brine, buttermilk brine, how to brine a turkey, turkey breast

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

Brine the turkey for 24 hours. 1 day

Total Time 1 day 1 hour 55 minutes

Servings servings

Calories 358kcal

Ingredients

3/4 cup kosher salt
5 Tbs. dried basil
5 Tbs. coriander seeds
2 Tbs. black peppercorns
2 Tbs. yellow mustard seeds
1 Tbs. granulated garlic
4 bay leaves
4 cups water
4 quarts buttermilk
1 fresh turkey breast, bone in (6-7 lbs)
2 Tbsp melted butter

Instructions

In a saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves with the water and bring to a boil, stirring occasionally, until the salt is dissolved. Remove from the heat and let cool to room temperature. In a large pot, stir together the cooled brine mixture and buttermilk.
Rinse the turkey breast with cold water and place in a brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally.
Preheat oven to 325º F.
Remove the turkey from the brine, Rinse the turkey breast with cold water and pat dry with paper towels. Let the turkey stand at room temperature for 15 minutes before roasting.
Brush skin of turkey breast with melted butter. Place into a roasting pan or casserole dish. Roast turkey for 15 minutes per pound, or until the center of the turkey breast is 165º F.

Notes

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

Nutrition