Description
This Buttermilk Brined Turkey recipe offers a simple yet flavorful way to prepare a moist and tender turkey. The buttermilk and hot sauce brine tenderizes the meat while imparting a subtle tang and spice. After a 24-hour brine, the turkey is rubbed with butter and seasoning, stuffed with fresh aromatics, and roasted until juicy and golden brown. Perfect for holiday feasts or special dinners, this method ensures a beautiful and delicious centerpiece with minimal effort.
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)
Aromatics for Stuffing
- 1 onion
- 1 lemon
- 1 orange
- 1 bulb garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
Additional
- Water, broth, or wine (to fill roasting pan)
Instructions
- Prepare the Turkey: Remove the gizzards and turkey neck from the cavity and set them aside. These can be saved for making stock or gravy.
- Brine the Turkey: Combine the buttermilk and hot sauce in a large brining bag or stockpot. Submerge the turkey breast side down in the brine, cover, and refrigerate for 24 hours to tenderize and flavor the meat.
- Remove and Dry: After 24 hours, take the turkey out of the brine. Wipe off most of the brine, leaving a thin coat to keep flavor and moisture. Place the turkey on a roasting pan and allow it to come to room temperature, losing its chill.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for roasting the turkey.
- Butter and Season: Smear the room temperature salted butter evenly all over the turkey. Sprinkle the turkey with your favorite all-purpose seasoning blend for enhanced flavor.
- Stuff the Turkey: If desired, stuff the turkey’s cavity with the onion, lemon, orange, garlic, thyme, rosemary, and sage. This adds aromatic flavors throughout the bird.
- Add Moisture to Roasting Pan: Pour water, broth, or wine into the bottom of the roasting pan to catch drippings and maintain moisture during cooking.
- Cover and Roast: Loosely cover the turkey with tin foil and place it in the oven. Bake for 1 hour covered to help retain moisture.
- Uncover and Continue Roasting: Remove the foil and continue baking for another 2-3 hours, until the internal temperature reaches 180°F (82°C) when measured at the thickest part of the thigh.
- Rest the Turkey: Remove the turkey from the oven and let it rest for 20 minutes before carving. Resting allows juices to redistribute, ensuring moist meat.
Notes
- This buttermilk brined turkey recipe is the easiest way to brine a turkey, saving you time and effort.
- The buttermilk and hot sauce create a moist, flavorful, and beautifully cooked bird without the need to boil or cool traditional brines.
- Use fresh herbs and citrus for stuffing to add bright, aromatic flavors inside the turkey.
- Allow the turkey to rest after roasting for juicy, tender meat that is easier to carve.
- Adjust seasoning blends and stuffing ingredients based on personal taste preferences.
Nutrition
- Serving Size: 1 slice (approximately 6 oz cooked turkey)
- Calories: 350
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 115 mg
