Description

This Thanksgiving Buttermilk Brined Turkey recipe delivers a moist, flavorful, and tender bird perfect for holiday dinners. The buttermilk and hot sauce brine tenderizes the turkey and infuses it with a subtle tang and spice, while the herb butter and seasoning create a beautifully golden and aromatic crust. Simple to prepare and oven-roasted to perfection, this recipe is an easy way to impress your guests with a delicious, juicy turkey.

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)

Cavity Stuffing

1 onion, quartered
1 lemon, quartered
1 orange, quartered
1 bulb garlic, halved crosswise
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage

For Roasting Pan

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 another use or discard.
Brine the Turkey: In a large brining bag or stockpot, combine the buttermilk and hot sauce. Submerge the turkey breast side down in the brine, cover, and refrigerate for 24 hours to allow the flavors to penetrate and tenderize the meat.
Preheat the Oven: One hour before cooking, remove the turkey from the brine and gently wipe off most of the brine, leaving a thin coating for flavor. Place the turkey on a roasting pan and let it come to room temperature while you preheat the oven to 325°F (163°C).
Butter and Season the Turkey: Spread the room temperature salted butter all over the turkey, ensuring an even coating. Sprinkle the all-purpose seasoning blend generously over the buttered surface.
Stuff the Cavity: Optional: Stuff the turkey cavity with the quartered onion, lemon, orange, garlic bulb halves, and fresh herb sprigs (thyme, rosemary, and sage) to enhance aroma and flavor.
Prepare the Roasting Pan: Pour water, broth, or wine into the bottom of the roasting pan to catch drippings and keep the environment moist during roasting.
Initial Roasting Covered: Loosely cover the turkey with aluminum foil and roast in the preheated oven for 1 hour to start the cooking gently and retain moisture.
Continue Roasting Uncovered: Remove the foil and continue roasting for an additional 2 to 3 hours or until the internal temperature in the thickest part of the thigh reaches 180°F (82°C), ensuring the turkey is fully cooked and tender.
Rest the Turkey: Remove the turkey from the oven and let it rest covered loosely with foil for 20 minutes before carving to redistribute juices and keep the meat moist.

Notes

This buttermilk brined turkey recipe is the easiest way to brine a turkey; no boiling or cooling the brine is necessary.
The buttermilk and hot sauce mixture tenderizes the meat while infusing a subtle tangy, spicy flavor.
Using fresh herbs and citrus in the cavity enhances the aroma and depth of flavor during roasting.
Letting the turkey rest after roasting ensures juicier slices.
You can substitute the water in the roasting pan with broth or wine to add more flavor to the drippings for gravy.

Nutrition

Serving Size: 1 slice (about 6 oz cooked turkey)
Calories: 350 kcal
Sugar: 1 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 40 g
Cholesterol: 120 mg