Buttermilk Brined Turkey

By akselden

Ingredients

• 1 1/2 cups turkey brine
• 4 quart buttermilk
• 1 fresh turkey, 16-18 lb. heart, neack and gizzard removed (reserved, if desired)
• 4 tbs. (1/2 stick) butter, at room temperature.

Preparation

Step 1

In saucepan, bring turkey brine and 1 quart water to boil. Simmer over medium low heat, stirring until brine dissolves, 5-10 minutes. Let cool to room temperature. In large pot, combine brine mixture and buttermilk.
Rinse turkey with cold water; place in large brining bag. Carefully pour in brine; seal bag. Place in large pot; refrigerate 24-36 hours.
Remove turkey from brine. Rinse turkey with cold water; pat dry. Trim off excess fat. Place turkey, breast side up on rack in large roasting pan. Rub skin with butter. Truss as desired Let stand at room temperature 1 hour.
Position rack in lower third of oven; preheat to 400°F. Roast turkey 30 minutes. Reduce heat to 325°F; combine roasting, basting every 30 minutes with pan juice. If breast cooks too quickly, tent with foil. After 2 hours total roasting time, begin testing for doneness with instant read thermometer; breast should register 165°F and thigh, 175°F. Total roasting time should be 3-4 hours.

Transfer turkey to carving board; tent with foil. Let rest 20-30 minutes before carving.