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.
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Thank you Diva! I was always intimidated about cooking turkey. I saw your video on YouTube and said to myself, “I think I can do this”. You made it look so easy! So I made it for thanksgiving last night and love love loved it! The turkey was tasty and moist!!!! We were happy! Thank you for posting.
You didn’t mention the garlic in the video. Did something change ?
Is it okay if I leave the cajun seasoning and rosemary out? Looking forward to trying the recipe!
How is the gravy with the drippings from this recipe? My husband will be upset if he doesn’t get great turkey gravy 🙂 I want to cook this tomorrow for Thanksgiving so if someone has a fast response that would be great. Thanks for your help.
I used this recipe last night for a harvest party for 30+ guests (doubled the recipe with a 25lbs turkey)… It was awesome! Everyone loved it!! It was my first time cooking a turkey so I was very lucky to have found this recipe on Pinterest for the best turkey ever!!!! Thanks soooooo much!
Can’t wait to try this recipe during my first big Thanksgiving dinner with 30 ppl. One question would wrapping foil or using a roasting bag add even more favor and moisture.