Turkey Brine - Buttermilk (Williams Sonoma)

By jimrich1

This brine adds flavor in addition to increasing tenderness and juiciness

Ingredients

• 3/4 cup 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 water
• 4 quarts buttermilk
• 1 fresh turkey (10 - 12 pounds)
• 4 TBS (1/2 stick) butter, warmed to room temp

Preparation

Step 1

Combine salt, basil, coriander, peppercorns, mustard seeds, garlic and bay leaves in the water and bring to a boil, stirring occasionally, until salt is dissolved. Remove from heat and allow to cool in the fridge to below 40 degrees. Combine the cooled mixture with the buttermilk in a large bowl and keep refrigerated.

Rinse turkey thoroughly under cold water and place in a large brining bag. Add the brine and seal the bag after removing all air. Place the bagged turkey in a large bowl and refrigerate for 8 t0 10 hours, turning occasionally. Do not do NOT brine for more than 12 hours.

Remove turkey from the brine, rinse thoroughly in cold water and dry with paper towels. Place turkey on rack for smoking and rub skin (under and then over) with butter. let the turkey stand at room temp for 1 hour before smoking/cooking.