Description
This Thanksgiving Buttermilk Brined Turkey recipe yields a juicy, flavorful bird perfect for your holiday dinner. The turkey is soaked in a tangy buttermilk and hot sauce brine for 24 hours, then rubbed with seasoned butter and roasted low and slow to achieve tender, moist meat infused with aromatic herbs and citrus.
Ingredients
Scale
Turkey and Brine
- 1 15-20 lbs fresh defrosted turkey (such as Jennie-O)
- 1 gallon buttermilk
- 1/2 cup hot sauce (such as Frank’s)
Butter Rub and Seasoning
- 1 stick salted butter (room temperature)
- 2 tbsp your favorite all-purpose seasoning (such as a Creole blend)
Stuffing for Cavity
- 1 onion, quartered
- 1 lemon, halved
- 1 orange, halved
- 1 bulb garlic, halved horizontally
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
Instructions
- Prepare the Turkey: Remove gizzards and turkey neck from the cavity and set aside for other use or discard. This prepares the bird for brining and cooking.
- Brine the Turkey: In a large brining bag or stockpot, combine the gallon of buttermilk with 1/2 cup hot sauce. Submerge the turkey breast side down in the mixture, cover and refrigerate for 24 hours. This imparts moisture and deep flavor.
- Preheat and Prepare for Roasting: After brining, remove the turkey and gently wipe off excess brine, leaving a thin coating. Place turkey on a roasting pan and allow it to come to room temperature while you preheat your oven to 325°F.
- Apply Butter and Seasoning: Rub the entire turkey with softened salted butter, ensuring full coverage. Sprinkle liberally with your all-purpose seasoning blend to enhance flavor.
- Stuff the Cavity: If desired, fill the turkey’s cavity with onion quarters, lemon halves, orange halves, garlic bulb halves, and sprigs of thyme, rosemary, and sage. This adds aroma and subtle flavor internally.
- Add Moisture to Roasting Pan: Pour water, broth, or wine into the bottom of the roasting pan to capture drippings and help keep the oven environment moist during roasting.
- Initial Covered Roast: Loosely cover the turkey with tinfoil and roast in the oven for 1 hour to start the cooking gently and prevent excessive browning.
- Finish Roasting Uncovered: Remove the tinfoil and continue roasting uncovered for an additional 2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reaches 180°F, indicating doneness.
- Rest the Turkey: Remove turkey from the oven, tent with foil, and let it rest for 20 minutes before carving. This allows juices to redistribute for moist slices.
Notes
- This buttermilk brined turkey recipe is the easiest way to brine a turkey. It eliminates boiling or cooling a traditional brine and still produces a moist, flavorful bird.
- Using hot sauce in the brine adds a subtle spicy tang that enhances the overall flavor without overpowering.
- Allowing the turkey to come to room temperature before roasting ensures even cooking.
- Resting the turkey after roasting is essential for juicy meat and easier carving.
- You can save the pan drippings to make a delicious gravy to accompany the turkey.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey meat)
- Calories: 370
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 52 g
- Cholesterol: 145 mg
