Ingredients
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2 cups water
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⅓ cup kosher salt
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2 tablespoons dried parsley
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2 tablespoons coriander seeds
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1 tablespoon whole black peppercorns
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1 tablespoon mustard seeds
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1 teaspoon garlic powder
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2 large bay leaves
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8 cups buttermilk
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1 (12 pound) whole turkey, neck and giblets removed
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2 tablespoons unsalted butter
Directions
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Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
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Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
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Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C).
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Cook turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C), about 3 hours.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
| 771 | Calories |
| 36g | Fat |
| 9g | Carbs |
| 98g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 771 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 11g | 57% |
| Cholesterol 279mg | 93% |
| Sodium 397mg | 17% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 1g | 3% |
| Total Sugars 8g | |
| Protein 98g | 195% |
| Vitamin C 2mg | 3% |
| Calcium 293mg | 23% |
| Iron 7mg | 36% |
| Potassium 1195mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
