Prep Time::10 mins
Cook Time:: 3 hrs 10 mins
Additional Time::1 day 1 hr 15 mins
Total Time::1 day 4 hrs 35 mins
Servings::12
Yield::1 (12-pound) turkey
Ingredients
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2 cups water
⅓ cup kosher salt
2 tablespoons dried parsley
2 tablespoons coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
1 teaspoon garlic powder
2 large bay leaves
8 cups buttermilk
1 (12 pound) whole turkey, neck and giblets removed
2 tablespoons unsalted butter
Directions
Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Cook turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C), about 3 hours.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.