A copycat pumpkin cream cold brew that I recently created. Due to how much I enjoyed it, I tried recreating it with a new flavor. It all came together beautifully.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 10 mins |
| Additional Time: | 1 day 1 hr 15 mins |
| Total Time: | 1 day 4 hrs 35 mins |
| Servings: | 12 |
| Yield: | 1 12-pound turkey |
Ingredients
- 2 cups water
- ⅓ cup kosher salt
- 2 tablespoons dried parsley
- 2 tablespoons coriander seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seed
- 1 teaspoon garlic powder
- 2 large bay leaves
- 8 cups buttermilk
- 1 (12 pound) whole turkey, neck and giblets removed
- 2 tablespoons unsalted butter
Instructions
- 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.
- Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
- 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 all of the skin and let turkey sit for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook turkey until an instant-read thermometer inserted into the thickest part of thigh, near bone, reads 165 degrees F (74 degrees C), about 3 hours.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
| Calories | 771 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 1 g |
| Protein | 98 g |
| Saturated Fat | 11 g |
| Sodium | 397 mg |
| Sugars | 8 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely the most flavorful and juiciest turkey I have eaten. I used this recipe the first time I spatchcocked a bird, and I’ve never had better. It was in no way dry even after several days in the fridge.
I pretty much never leave reviews. But I felt like this one needed to have more comments to gain some traction. Amazing recipe— did wonders for my turkey breast. I washed the brine off pretty thoroughly after marinating a good 2-3 minutes and let it drip dry after patting off excess water. I also more than doubled the butter and you can mix in any non salt flavoring into butter you might want. I added in crushed fresh garlic and ground coriander seeds and parsley to complement the marinade. Amazing!
Best brine I’ve tried. Have cooked 3 turkey breasts using this brine since Thanksgiving 2020. The brine, while cooking is incredibly aromatic — so delicious smelling. The cooked turkey has a lovely flavor and is very tender and moist. The only modification to the recipe I made was using mustard powder instead of mustard seed as that is what I had on hand.
Outstanding brine the turkey was delicious and a big hit at dinner. I will be using it from now on!
For all those concerned about the nutritional values per serving, read editor’s note.
This was indeed moist and delicious.