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Buttermilk-Brined Roast Turkey

Buttermilk-brined roast turkey is roasted until the skin is golden and the meat reaches 165°F. A 24-hour brine seasons the turkey throughout, while softened butter and black pepper finish the skin before roasting.
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Prep Time 30 minutes
Cook Time 3 hours
Brining and resting 1 day 30 minutes
Total Time 1 day 4 hours
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the brine
  • 2 qt buttermilk
  • 0.625 cup kosher salt Diamond Crystal; 1/2 cup plus 2 tablespoons
For the turkey
  • 1 turkey 12- to 14-pound, natural, fully thawed, not kosher, injected, or pre-brined
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper freshly ground

Equipment

  • 1 roasting pan

Method
 

Make the brine
  1. Whisk the buttermilk and kosher salt together in a large bowl until the salt is dissolved.
Brine the turkey
  1. Remove the giblets and neck from the turkey.
  2. Place the turkey in a food-safe brining bag set in a clean roasting pan and pour in the brine.
  3. Seal the bag and refrigerate for 24 hours, turning the turkey once halfway through so it brines evenly.
Roast the turkey
  1. Set an oven rack in the lower third of the oven and preheat to 425°F.
  2. Remove the turkey from the bag and discard the brine.
  3. Pat the turkey dry with paper towels without rinsing it.
  4. Wash and dry the roasting pan, then fit it with a rack.
  5. Set the turkey breast-side up on the rack.
  6. Rub the softened butter over the skin and season with black pepper.
  7. Roast for 30 minutes at 425°F.
  8. Reduce the oven to 350°F and roast for about 2 to 2 1/2 hours, tenting loosely with foil if the skin gets too dark.
  9. Roast until a thermometer reads at least 165°F in the thickest part of the breast and the innermost thigh without touching bone.
  10. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For the best seasoning and skin, turn the turkey halfway through brining and pat it thoroughly dry without rinsing. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a dairy-free adaptation, use a plain, unsweetened cultured dairy-free buttermilk alternative.