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Herb-Infused Buttermilk Turkey

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PREP TIME
10 min
COOKING TIME
190 min
TOTAL TIME
1715 min
SERVINGS
12 servings
Dinner
Herb-Infused Buttermilk Turkey
Ingredients
  • 2 cups water
  • 1/3 cup kosher salt
  • 2 tablespoons dried parsley
  • 2 tablespoons coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seed
  • 1 teaspoon garlic powder
  • 2 large bay leaves
  • 8 cups buttermilk
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 2 tablespoons unsalted butter
Instructions
1
Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot. Heat the mixture over high heat until it reaches a rolling boil. Allow the salt to fully incorporate into the liquid, taking approximately 2 minutes to achieve this. Subsequently, permit the mixture to cool for a period of 15 minutes. Next, incorporate buttermilk into the liquid.
2
Subsequently, immerse a turkey in cold water and place it within a brining bag. Pour the buttermilk brine over the top of the turkey and refrigerate for 24 hours, ensuring to turn it occasionally throughout this time.
3
Discard the brine and thoroughly rinse the turkey in cold water. Pat the turkey dry with paper towels, positioning it breast-side up within a roasting pan. Apply butter to the skin of the turkey and allow it to sit for 1 hour.
4
Preheat your oven to 350 degrees F (175 degrees C). Cook the turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, registers 165 degrees F (74 degrees C), taking approximately 3 hours to achieve this.