How To Cook A Turkey ~Herb Roasted Whole Turkey Recipe With Buttermilk Brine Recipe ~ Moist & Flavorful!!!
When I tell people that I brine my whole Thanksgiving turkey in buttermilk I usually get a questionable look. Using a buttermilk brine to add moisture and flavor is normally reserved for small cuts of poultry since it can be rather on the expensive side.
BUT IT’S FREAKIN THANKSGIVING!!! IT’S TIME TO BRING YOUR A-GAME!! Â During the holidays is the only time I use a buttermilk brine on my whole chickens and turkeys. It takes the moisture & Â flavor to a whole new level!! And I know that I will NEVER have any leftover turkey to deal with. Â By the end of the evening that poor turkey looks like a pack of vultures got ahold to it. It is picked cleaned!
I love this recipe because it is so quick & easy. The simple blend of butter, olive oil, and spices work fabulously with this turkey. It adds succulent flavor without overpowering it.  And that chicken stock basting crisps up the skin beautifully,  adding that punch of flavor ….PERFECTION I TELL YA!!
Whenever I make turkey any other way during the holidays I get “oh… you used a new recipe.” in other words “I would have stayed home if I knew you weren’t going to make that Buttermilk Brined Herb Roasted Turkey!”
- Enough for a 10 lb. turkey. Double the recipe if needed)
- BRINE
- 1 gallon of buttermilk
- 8 Tablespoon of Kosher salt
- 8 Tablespoons sugar
- 3 teaspoons of cumin
- 3 Tablespoons of peppercorns 6-8 fresh, chopped garlic cloves 1 large white onion, chopped
- Butter
- Rub #1
- 1 stick of butter, softened
- 1 Tablespoon olive oil
- 1 Tablespoon of Poultry Seasoning
- 1 teaspoon Cajun Seasoning
- Dry Rub #2
- 1 Tablespoon Poultry Seasoning
- 1 teaspoon Cajun seasoning
- Final Butter Rub #3
- 1/2 stick of butter
- 1 Tablespoon of rosemary
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon of paprika (can more if desired)
- 2 cups of chicken broth (to pour in a roasting pan)
- Let’s <g class=”gr_ gr_225 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep” id=”225″ data-gr-id=”225″>Brine</g>!
- Remove giblet, neck, & gravy packets from inside of the turkey. Place in the refrigerator or discard. Thoroughly wash your completely thawed turkey in cold water & set aside
- In a large bowl add buttermilk, salt, sugar & cumin. Whisk until sugar & salt is dissolved.
- Stir in the remaining ingredients.
- Place turkey in brining bag (I used a regular roasting bag) & place it into a roaster pan or a large bucket or pot.
- Pour the brine mixture into the bag. Gather the top of the bag tightly so that there is no air in the bag and the brine covers the turkey entirely. Tie the bag.
- Place into the refrigerator for 8 to 24 hours. The longer the better!
- When done <g class=”gr_ gr_167 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del” id=”167″ data-gr-id=”167″>brining</g> wash the turkey thoroughly with cold water.
- Preheat oven to 325
- Place turkey on a rack over the sink. (I just take out an oven rack & place it over the sink. It’s a lot easier to work over the sink on a rack) Place your brined & washed turkey on the rack & pat dry.
- Make Butter Rub #1 by creaming the butter in a bowl. Add in poultry seasoning, cajun seasoning, & olive oil. Mix until combined. Set aside.
- Make Dry Rub #2 by adding Poultry seasoning, & cajun spice into a bowl. Set aside
- Using half of the butter mixture spread it under the skin and inside the cavity. Do not spread any on the top skin.
- Bring a pot of water to boil.
- Using a measuring cup, scoop out cup bulls of the boiling hot water and pour it over the skin of the bird. (try not to get it in the cavity.) The skin will instantly contract around the bird. This will help seal in the juices as the turkey cooks.
- Next lather on the remaining butter mixture on top of the skin & sprinkle on the Dry Rub.
- Stuff the turkey’s cavity with a whole apple & orange. Do not cut the apple and orange up unless you need to.
- Pour chicken broth into the bottom of a roasting pan,
- Place turkey (breast side down ) on the rack in a roasting pan. And cook according to weight. Basting every 30-45 minutes.
- Halfway through roasting, turn turkey breast side up.
- When turkey has about 3-4 minutes left, <g class=”gr_ gr_172 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace” id=”172″ data-gr-id=”172″>make up</g> Butter Rub #3 by combing all ingredients together.
- Remove turkey from oven and brush on Butter rub #3. Return it to the oven and broil for 3-4 minutes. This will crisp up the skin. Watch it carefully though as it browns very quickly.
- Remove from oven and let sit for at least 15 minutes before carving. This allows the meat to relax and the juices to settle deeper into the meat.
- Remove & discard the apple and orange.
Â
My comment makes no sense!! lol… Typing fast before the boss sees that Im doing no work lol… basically I just want to know if you have a recipe for buttermilk
Buttermilk is sooooo hard to find…. ive recipes for buttermild where they put either vinegar or lemon juice and mild but of course I had to get divas opinion!! Would it still be the same or should i still keep hunting…..
I just bought a kosher turkey which is already soaked, salted and rinsed (The regular ones are all gone). Can I still use your brine method? Will it be too salty?
If it’s already been soaked and salted then it probably doesn’t need to be brined.
What do you mean when you said you scold the turkey?
I pour boiling water over the turkey to tighten the skin.
O oK, so what step should I omit or add. Or should I just add the onions with the apple and orange in the cavity, whole or slice.
OK girlie girl, this is the first time ever that I have disagreed w/ you…take the giblets, neck and discard? Oh no!! OK, gravy packet yes, but the others, you want to cook in chicken broth til done and pick meat off neck bone, cut up other meat and add to stuffing and then add the broth from cooking them to either stufing if not stuffing the bird or add it to the gravy.
I know that you know, you have to cook the s#*@t out of stuff to extract the best flavor.
You are still my fav cook, and that includes all the foodnetwork chefs BTW.
You really have it going on.
I hope to see you one day w/ your own show.
With your knowledge, talent and enthusiasm, I can’t imagine that that won’t happen.
Good luck!!
LOLLL don’t worry, you aren’t the first person to say “hold up now sista!!” when it came to discarding those inner packets lol. I use to use the neck when I do my pan dripping gravy but messed around and tried using smoked turkey necks and I’ve been converted. I love that tip about adding it to the stuffing *taking notes*
Hi Monique…just wanted to tell you how much I enjoyed cooking your Buttermilk Brine Turkey Recipe last year.for the whole family…..was tempted to try another brining recipe but will be making the Buttermilk recipe again….Thank you again for all your recipes and cooking tips (first time to visit your website). God Bless you and your family…Happy Thanksgiving!!! Gee
heyyyy thanks for coming on over to the site!!! So glad you enjoyed the brine recipe! I”ll be adding more next year!