Buttermilk-Brined Turkey Recipe
 

Ingredients

• 1 fresh turkey, 16-18 lb, neck, heart and gizzard removed ( reserved, if desired)

• 1 1/2 cups turkey brine (I use Wiliams and Sonoma Garlic Rosemary Brine)

• 1 quart water

• 4 quarts buttermilk

• 4 tablespoons butter, at room temperature, for rubbing the skin
   

Directions

Prepare the Brine Mixture

• In a small saucepan over high heat, combine the turkey brine and water. Bring the mixture to a boil.

• Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves (about 5–10 minutes).

• Let the brine mixture cool to room temperature.
   

Brine the Turkey

• In a large pot, mix the cooled brine with the buttermilk.

• Rinse the turkey inside and out with cold water, then place it in a large brining bag. Carefully pour the buttermilk-brine mixture into the bag.

• Seal the bag, pressing out as much air as possible, and place it in a large stock pot or container that fits the turkey. Refrigerate for 24–36 hours, turning the turkey occasionally.
   

​Prepare for Roasting

• Remove the turkey from the brine and discard the brine. Rinse the turkey inside and out with cold water, then pat it dry with paper towels. Trim and discard any excess fat.

• Place the turkey breast-side up on a rack in a large roasting pan. Rub the skin evenly with butter. Truss the turkey with kitchen twine, if desired.

• Let the turkey stand at room temperature for 1 hour.
   

Roast the Turkey

• Position a rack in the lower third of the oven and preheat to 400°F.

• Roast the turkey for 30 minutes at 400°F. Then reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with pan juices.

• If the breast begins to brown too quickly, tent it loosely with aluminum foil.

• After about 2 hours of total roasting time, begin checking for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh (avoiding the bone). The breast should register 165°F, and the thigh should reach 175°F.

• Total roasting time should be 3–4 hours, depending on the turkey's size.
   

Rest and Carve

• Transfer the turkey to a carving board, cover it loosely with foil, and let it rest for 20–30 minutes before carving.