Buttermilk-Brined Turkey

Rated 5 out of 5
(22)
Read Reviews >

Soaking the turkey in a saltwater brine produces tender, juicy meat. In this recipe, our brine mixture also includes buttermilk, which adds flavor to the turkey and helps keep the meat incredibly moist.

Prep Time 30 minutes
Cook Time 185 minutes
Servings 12 to 14

Ingredients

  • 3/4 cup (3 1/2 oz./105 g) kosher salt
  • 5 Tbs. dried basil
  • 5 Tbs. coriander seeds
  • 2 Tbs. black peppercorns
  • 2 Tbs. yellow mustard seeds
  • 1 Tbs. granulated garlic
  • 4 bay leaves
  • 4 cups (32 fl. oz./1 l) water
  • 4 quarts (4 l) buttermilk
  • 1 fresh turkey, 16 to 18 lb. (8 to 9 kg), neck and giblets removed
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature

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Directions

To make the brine, in a saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves with the water and bring to a boil, stirring occasionally, until the salt is dissolved. Remove from the heat and let cool to room temperature. In a large pot, stir together the cooled brine mixture and buttermilk.

Rinse the turkey inside and out with cold water and place in a large brining bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place in a large stockpot or other container large enough to hold the turkey. Refrigerate for 24 to 36 hours, turning occasionally.

Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard the excess fat. Place the turkey, breast side up, on a rack in a large roasting pan. Rub the skin evenly with the butter. Truss the turkey as desired using kitchen twine. Let the turkey stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Roast the turkey for 30 minutes. Reduce the oven temperature to 325ºF (165°C) and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F (74°C) and the thigh, 175°F (79°C). The total roasting time should be 3 to 4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from This Buttermilk Brine is incredible We are a small family who only like white meat. I've used this recipe for the last three years and will never use another. I halve the recipe and use a large fresh turkey breast that I brine for 48 hours. The results are incredible. The breast stays moist and is so flavorful. We may do a second breast this year so we will actually have a decent amount of leftovers!
Date published: 2023-10-15
Rated 5 out of 5 by from My best turkey yet!! This definitely it my most favorite turkey recipe! It was super easy and the turkey meat was super tender. This is going to be the recipe that I use from now on! I stuffed the turkey with a mixture of onions, carrots, and celery mixed with a bit of rosemary and thyme.
Date published: 2021-11-26
Rated 5 out of 5 by from Best Thanksgiving Turkey ever Really changes the whole turkey experience. The legs in particular were delicious.
Date published: 2021-11-25
Rated 5 out of 5 by from Excellent This recipe was perfect and my family enjoyed the turkey. The turkey was moist and juicy. This is now my "go to" recipe and I thank you very much!
Date published: 2021-11-25
Rated 5 out of 5 by from Fantastic buttermilk brine I made this twice last year because it was such a hit. We picked up another turkey one month later. The only thing I changed was adding few tablespoon of yellow stoneground mustard instead of the seeds. The turkeys turned out juicy and delicious each time.
Date published: 2021-11-22
Rated 5 out of 5 by from Third year in a row! This recipe makes my T-Day turkey so moist. I always worry about a dry turkey, and I guess never have to with this brine. Love the spices in this recipe. I've done it 24 hours and 48 hours in advance. This year I'm going to do 24 hours and then let it dry in the fridge with the Williams Sonoma Sage rub recipe on it. Lets see how that turns out. I've used the Sage rub for years and years and love it. But brining gives it that extra "no dry turkey today" confidence.
Date published: 2020-11-26
Rated 5 out of 5 by from Best Turkey Recipe I used this recipe to make my first Friendsgiving Turkey. It was super easy to make but turned out GREAT. I got rave compliments and appreciated how tasty the recipe made the turkey taste. I highly recommend this recipe. Instructions were easy to follow. I used the brining bags from Williams Sonoma, along the meat thermometer and basting set.
Date published: 2020-11-15
Rated 5 out of 5 by from Best Taste, Easiest Method My wife and I did a Thanksgiving trial run this week. Bought a 1/2 Turkey breast (bone in) to test. Brined the turkey for 48 hours and popped it in the oven for an hour and 15 mins. This turkey was flavorful, moist, and one of the best I've had. I have used sous vide to cook the turkey the last few years but this method seemed to produce an even better texture and retain more moisture. 5 stars!
Date published: 2020-11-07
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