Turkey with Buttermilk Brine
Brining helps ensure a moist, flavorful turkey, and this recipe streamlines the process by calling for a ready-made dry brine. Our savory blend includes tangy buttermilk with lemon, garlic and herbs. Just rub it on the bird and refrigerate for at least 8 hours, then rinse off the brine and roast as directed below.
- 1 turkey, 18 to 20 lb.
- 1 package (9 oz.) buttermilk brine
Remove the neck and giblets from the turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub 1/4 cup of the brine on the back side of the turkey, 1/4 cup on the legs, and the remaining brine on the breast and wings. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Let stand at room temperature for 1 hour.
Preheat an oven to 400°F.
Place the turkey, breast side down, on a rack in a large roasting pan and roast for 45 minutes. Reduce the oven temperature to 325°F. Turn the turkey so it is breast side up and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, 2 to 2 1/2 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving. Serves 12 to 14.