Description
This Buttermilk Brined Turkey recipe delivers a moist, flavorful, and beautifully roasted turkey perfect for any festive occasion. The turkey is brined in a tangy buttermilk and hot sauce mixture for 24 hours, then rubbed with butter and your favorite seasoning before roasting to succulent perfection. Aromatic herbs and citrus add depth to the flavor, while a simple roasting technique ensures a tender bird every time without the hassle of boiling or cooling a brine.
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 and Seasoning
- 1 stick salted butter (room temperature)
- 2 tbsp your favorite all-purpose seasoning (such as a Creole blend)
Stuffing Aromatics
- 1 onion
- 1 lemon
- 1 orange
- 1 bulb garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
Instructions
- Prepare the Turkey: Remove the gizzards and turkey neck from the cavity of the turkey and set them aside for later use or discard.
- Brine the Turkey: Combine the buttermilk and hot sauce in a large brining bag or stockpot. Add the turkey breast side down, ensuring it’s fully submerged. Cover and refrigerate for 24 hours to allow the flavors to penetrate.
- Preheat Oven and Prepare Turkey: After brining, remove the turkey and wipe off excess brine, leaving a thin coating on the skin. Place the turkey on a roasting pan and let it rest at room temperature to lose its chill.
- Season and Stuff: Preheat your oven to 325°F (163°C). Smear the butter evenly all over the turkey, then sprinkle the all-purpose seasoning blend liberally. If desired, stuff the cavity with the onion, lemon, orange, garlic, thyme, rosemary, and sage to infuse aromatic flavors during roasting.
- Prepare for Roasting: Fill the bottom of your roasting pan with water, broth, or wine to catch the drippings and maintain moisture in the oven.
- Initial Roasting: Cover the turkey loosely with aluminum foil and bake in the preheated oven for 1 hour. This helps to keep the skin moist and prevents over-browning early on.
- Finish Roasting: Remove the foil and continue cooking uncovered for an additional 2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 180°F (82°C).
- Rest the Turkey: Remove the roasted turkey from the oven and allow it to rest for 20 minutes before carving. This helps the juices redistribute for a moist and tender result.
Notes
- This buttermilk brined turkey recipe is the easiest way to brine a turkey and does not require boiling or cooling a brine.
- The buttermilk helps tenderize the meat while the hot sauce adds a subtle kick and depth of flavor.
- Using fresh aromatics like citrus, garlic, and herbs in the cavity enhances the turkey’s flavor from the inside out.
- Letting the turkey rest before carving ensures juicy meat and less drying out.
- Using a roasting pan with a liquid base creates a moist cooking environment and collects flavorful drippings for gravy.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey meat)
- Calories: 320
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 115 mg
