Dry Buttermilk Brined Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 to 1 c buttermilk powder (about 1 T per pound of meat)
6-7 T Diamond Crystal kosher salt (4-5 T sea salt) 1/2 T per pound meat
2 T fresh ground pepper (1/2 t per pound meat)
12-14 lb turkey defrosted
1 bunch fresh thyme, oregano, or half of each
1 head garlic halved crosswise
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Directions: |
Directions:In small bowl combine dry ingredients.
Place turkey on sheet pan lined with wire rack. Pat all over,include cavities, with paper towels.
Sprinkle dry mixture evenly all over and pat it on to adhere to skin.
Transfer uncovered to fridge for at least 8 hours and up to 24.
Ready to roast, oven 400º
Turkey at room temp for about an hour. Transfer to baking pan. Stuff cavity with herbs and garlic.
Roast 30 min then reduce heat to 325º. Remove turkey from oven and baste with any juices. Rotate pan and return to oven. Baste and rotate every 40-50 min until 165º in the thigh about 2.5 to 3 hours. If skin gets too dark tent with foil.
Let rest on sheet pan 20 min.and transfer to cutting board and cool another 30-40 min before cutting. |
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Number Of
Servings: |
Number Of
Servings: 8-12 |
Personal
Notes: |
Personal
Notes: Food52
You could also use this with chicken.
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