Recipes Main Courses Poultry and Game Buttermilk-Brined Turkey
Buttermilk-Brined Turkey

Buttermilk-Brined Turkey

Buttermilk-Brined Turkey is rated 5.0 out of 5 by 9.
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Prep Time: 20 minutes
Cook Time: 185 minutes
Servings: 14

Soaking the turkey in a saltwater brine produces tender, juicy meat. In this recipe our brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat moist.

Ingredients:

  • 1 1/2 cups turkey brine
  • 1 quart water
  • 4 quarts buttermilk
  • 1 fresh turkey, 16 to 18 lb., neck, heart and gizzard removed (reserved,
      if desired)
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature

Directions:

In a small saucepan over high heat, combine the turkey brine and water and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves, 5 to 10 minutes. Let the brine mixture cool to room temperature. In a large pot, stir together the brine mixture and buttermilk.

Rinse the turkey inside and out with cold water and place in a large 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.

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.

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

Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Buttermilk Brined Turkey Has anyone smoked a turkey using this brine and if so, how did it come out
Date published: 2015-11-18
Rated 5 out of 5 by from Brine Saved the Turkey! Great flavor and so easy! Too many cooks in the kitchen created a problem when no one reduced the roasting temperature after the first 30 minutes. The bird was WAY over cooked (to 190 degrees F instead of 165), but it was still very good and not dried out like it should have been. I'm now a big fan of this brine recipe and will use again and again!!!
Date published: 2015-11-10
Rated 5 out of 5 by from Buttermilk Brine Turkey This is the third year I have made this recipe for Thanksgiving. Instead of using the liquid brine I use the Williams Sonoma dry brine. After the turkey has sat for 8 hours in the dry brine, I put the turkey in a deep pot and pour the buttermilk over it and let it sit overnight in the fridge. This is the most delicious turkey recipe I have ever tasted and I hardly have turkey for leftovers!
Date published: 2014-11-29
Rated 5 out of 5 by from Amazing and moist! This was by far the best turkey we have ever had! Every bite was moist and delicious, even the white meat left overs! Brined a 20lb turkey for 48 hours and it was perfect. I will use this method every year and will try it with chickens very soon! Thank you!
Date published: 2013-12-01
Rated 5 out of 5 by from Brine available? I'm a bit confused at the first ingredient "Turkey Brine." Brine is technically the complete liquid solution, is it not? Is the recipe referring to the Williams-Sonoma Brining Blend product in the link below? If so, it's not available anymore. Anyone have a substitute? http://www.williams-sonoma.com/products/williams-sonoma-turkey-brine/
Date published: 2013-11-25
Rated 5 out of 5 by from Unbelievably Moist and Tasty We used this recipe on a 43 pound tom turkey last year and it was wonderful. We raised the turkey ourselves so it had not been injected with any kinds of chemicals to moisten it. We thought it was going to be dry and tough, but the buttermilk saved Thanksgiving. Thank you so much for the idea. We'll use it again this year on our 19 and 15 pound hens.
Date published: 2013-10-27
Rated 5 out of 5 by from The best!! So my mother and I were in the store buying our usual stuffing mix when the saleswoman gave her sales pitch about brining a turkey. Another customer piped in and raved about it also and said she would never do another Turkey without brining first. So I bought the stuff and I can honestly say this Turkey turned out the best EVER!!! So juicy and flavorful!!! The hardest part was talking my mother into doing it (b/c she is set in her ways and dosn't like change). She even thought is was the best ever and will be doing it again EVERY year!!!
Date published: 2012-11-23
Rated 5 out of 5 by from The Most Moist Turkey Ever There really is some magic with the buttermilk in this recipe. This is the 3rd year I have made it and I will never make a turkey another way. The star anise that is in the Williams Sonoma brine mix really imparts a nice taste and scent to the bird as well. Like another reviewer, I did have to baste with chicken stock for the first two hours. Highly recommend.
Date published: 2012-11-23
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