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Easy Buttermilk Brined Turkey

A juicy, flavorful turkey brined in tangy buttermilk and herbs for unforgettable holiday meals.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Course: Holiday, Main Course
Cuisine: American, Comfort
Calories: 380

Ingredients
  

Turkey
  • 1 whole turkey (10–14 lb) thawed
  • 1 gallon buttermilk enough to cover turkey
  • 0.5 cup kosher salt
  • 0.33 cup brown sugar
  • 4 cloves garlic smashed
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp fresh sage chopped
  • 1 tbsp paprika optional
  • 1 whole lemon zested
Roasting
  • 4 tbsp unsalted butter softened
  • 1 lemon quartered
  • 1 onion quartered
  • 1–2 cups low‑sodium chicken broth

Equipment

  • Brining container or bag
  • Roasting pan with rack
  • Meat thermometer
  • Mixing bowls

Method
 

  1. Remove turkey from packaging, rinse, and pat dry.
  2. Combine buttermilk, salt, sugar, garlic, herbs, and lemon zest for brine.
  3. Submerge turkey in brine and refrigerate 12–24 hours.
  4. Remove turkey from brine, rinse, and dry thoroughly.
  5. Spread butter and herbs under the turkey skin.
  6. Place turkey in roasting pan with aromatics and broth.
  7. Roast at 325°F (160°C) until internal temperature reaches safe levels.
  8. Rest turkey before carving and serve hot.

Notes

Brining time improves tenderness and flavor. Adjust seasonings to taste.