Turkey with Buttermilk Brine

Turkey with Buttermilk Brine is rated 5.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 165 minutes
Servings: 14

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.

Ingredients:

  • 1 turkey, 18 to 20 lb.
  • 1 package (9 oz.) buttermilk brine

Directions:

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.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Yumm! Dry Brine Works Great I brined a cheapo Safeway frozen .59/lb turkey with the Williams-Sonoma buttermilk brine After defrosting the turkey, I dry brined the turkey for 32 hours. I was a little worried that I let it go so long, but it turned out great. Everyone loved it so much that when I finally sat down to eat, there was no turkey left. NONE!. They even scraped the carcass clean. I will be coming back for more next year. My advice is to pour out part of the brine into a dish or measuring cup. Don't dip your hands into the brine mixture in the container. My turkey was 17 lbs and I had enough brine left over to do another smaller turkey, but since I thought I was going to use all the brine, I kept touching the raw turkey and the brine spices so I had to throw the rest away.
Date published: 2013-11-26
Rated 5 out of 5 by from Excellent Turkey Brine Tried using the buttermilk brine last year adding half a container brine spices and it is the best. The turkey turns out so moist.
Date published: 2012-10-18
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