Ingredients
12
12 servings
- •2 cups water
- •⅓ cup kosher salt
- •2 tablespoons dried parsley
- •2 tablespoons coriander seeds
- •1 tablespoon whole black peppercorns
- •1 tablespoon mustard seed
- •1 teaspoon garlic powder
- •2 large bay leaves
- •8 cups buttermilk
- •1 (12 pound) whole turkey, neck and giblets removed
- •2 tablespoons unsalted butter
Instructions
- 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 all of the skin and let turkey sit for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook turkey until an instant-read thermometer inserted into the thickest part of thigh, near bone, reads 165 degrees F (74 degrees C), about 3 hours.
Nutritional Facts
Per 12 servings
- Calories: 771
- Carbohydrate: 9g
- Fat: 36g
- Fiber: 1g
- Protein: 98g
- Sugar: 8g
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