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Buttermilk-Brined Turkey (Williams-Sonoma recipe) Recipe

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This recipe for Buttermilk-Brined Turkey (Williams-Sonoma recipe), by , is from Jane's Family Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Howard Ferguson
Added: Tuesday, January 27, 2009

Category:
Category:

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

1 ½ cups turkey brine, 1 qt water, 4 qts buttermilk, 1 fresh turkey (16-18 lb., heart and gizzard removed), 4 Tbs. (1/2 stick) unsalted butter, at room temperature, brining bag, butter

Directions:
Directions:
In a small saucepan over high heat, combine the turkey brine and water and bring to a boil. Reduce the heat to medium-low and simmer, stirring often, until the brine dissolves, 5 to 10 minutes. Let the brine mixture cool to room temperature. In a large pot, stir together the 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.
Prepare put butter under the skin, rub olive oil and butter over top, with herbs and spices. Total roasting time should be 3 to 4 hours at 325 degrees.

Personal Notes:
Personal Notes:
“This is the best turkey I have ever had.”

 

 

 

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