Description

This Buttermilk Brined Turkey recipe combines a flavorful and tenderizing buttermilk and hot sauce brine with an aromatic herb and citrus stuffing to deliver a moist, juicy turkey with a crispy, seasoned skin. The turkey is brined for 24 hours and then roasted to perfection in the oven, making it an effortless yet impressive centerpiece for any holiday or special occasion.

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)

Seasoning and Aromatics

1 stick salted butter (room temperature)
2 tbsp your favorite all purpose seasoning (such as a Creole blend)
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 the bottom of roasting pan)

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Instructions

Prepare the Turkey: Remove the gizzards and turkey neck from the cavity and set aside for later use or discard.
Make the Brine: In a large brining bag or stockpot, combine the buttermilk and hot sauce. Add the turkey breast side down, ensuring it is fully submerged. Cover and refrigerate for 24 hours to allow the flavors to penetrate and tenderize the meat.
Preheat Oven and Prep Turkey: After brining, remove the turkey from the brine and wipe off excess liquid, leaving a thin coat of buttermilk on the surface. Place the turkey on a roasting pan and let it come to room temperature while you preheat your oven to 325°F (163°C).
Season the Turkey: Smear the softened salted butter all over the turkey’s skin, then evenly sprinkle your favorite all-purpose seasoning blend over it to create a flavorful crust.
Stuff the Cavity: Optionally stuff the turkey’s cavity with the onion (quartered), lemon (halved), orange (halved), garlic bulb (halved horizontally), and fresh herb sprigs (thyme, rosemary, sage) to infuse aromatic flavor during roasting.
Prepare Roasting Pan: Pour water, broth, or wine into the bottom of the roasting pan to catch drippings and prevent burning during cooking.
Roast Covered: Loosely cover the turkey with aluminum foil and place it in the preheated oven. Bake for 1 hour to start cooking evenly without over-browning.
Continue Roasting Uncovered: Remove the foil and continue roasting the turkey for an additional 2 to 3 hours. Roast until the internal temperature reaches 180°F (82°C) when measured in the thickest part of the thigh, ensuring the turkey is fully cooked.
Rest the Turkey: Remove the turkey from the oven and let it rest for 20 minutes before carving. This rest period allows the juices to redistribute, resulting in moist, tender meat.

Notes

This buttermilk brined turkey recipe is the easiest way to brine a turkey, saving time and effort while producing moist, flavorful, and beautiful results.
The use of buttermilk and hot sauce enhances both tenderness and flavor without the need to boil or cool the brine.
You can use any favorite seasoning blend; a Creole blend adds a nice depth of flavor.
Resting the turkey after roasting is crucial to keep the meat juicy.
Ensure the turkey is completely defrosted before starting the brine for best results.

Nutrition

Serving Size: 1 slice (approx. 6 oz cooked turkey)
Calories: 350 kcal
Sugar: 1 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 38 g
Cholesterol: 125 mg