Ingredients: |
Ingredients: 3/4 cup kosher salt ( or sea salt works too)
5 TBSP Dried Basil
5 TBSP coriander seeds (not ground, if you can find them; i have omitted with fine results)
2 TBSP Black Peppercorns
2 TBSP yellow mustard seeds
1 TBSP granulated garlic
4 bay leaves
4 cups water
4 quarts buttermilk (3 is plenty for a small bird (10-12 lbs.)
1 fresh turkey, 16-18 lbs. ( i use the smaller bird and less buttermilk as mentioned above)
4 TBSP unsalted butter, at room temperature
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Directions: |
Directions:To make the brine, in saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves with he water and bring to a boil, stirring occasionally until the salt is dissolved. Remove from the heat and let cool to room temperature. In a large pot stir together the cooled brine mixture and buttermilk.
Rinse the turkey inside and out with cold water and place in a larg brining bag (a baking bag works well). Carefully pour the buttermilk brine mixture into the bag. Seal the bag, pressing out the air, and place ina. Large stockpot or other container large enough to hold the turkey. Refrigerate24 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. ( i stuff the bird, tucking the wings under the neck flap and tucking the legs in under the butt flap). Let the turkey stand at room temperature for 1 hour (if you have time)
Position a rack in the lower third of an oven and preheat to 400º (200º C).
Roast the turkey for 30 minutes. Reduce the oven temperature to 325º (165º) and continue roasting, basting every 30 minutes with pan juices ( if there are any). After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165º (74ºC) and the thigh, 175º (79ºC). The total roasting time should be 3 to 4 hours. Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12-14 (fewer with the smaller bird). |
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