Ingredients and Weight:
- 1 whole turkey (approximately 12-14 pounds)
- 1 gallon buttermilk
- 1 cup kosher salt
- 1 cup brown sugar
- 1/4 cup black peppercorns
- 1/4 cup juniper berries
- 1/4 cup coriander seeds
- 1/2 cup chopped fresh sage
- 1/2 cup chopped fresh thyme
- 1/2 cup chopped fresh rosemary
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large container, combine the buttermilk, salt, brown sugar, peppercorns, juniper berries, coriander seeds, sage, thyme, and rosemary. Stir until well-combined.
- Place the turkey in the brine solution and refrigerate for at least 12 hours, but up to 24 hours.
- Remove the turkey from the brine and rinse thoroughly with cold water. Pat dry with paper towels.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place the turkey on a roasting rack set in a large roasting pan.
- Roast for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) when measured with a meat thermometer inserted into the thickest part of the thigh.
- Let the turkey rest for 30 minutes before carving and serving.
Nutritional Information:
- Calories: 250 per serving
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 0 grams
Dish Characteristics:
- Moist and flavorful turkey
- Savory and herbaceous flavor
- Perfect for American Thanksgiving or Christmas dinner
User Comments:
- "This is the best turkey I've ever had! It's so juicy and delicious."
- "The brine really makes a difference. The turkey is so tender and flavorful."
- "I loved the herbs and spices in the brine. It gave the turkey a wonderful aroma and taste."
Special Precautions and Tips:
- Make sure to use a non-reactive container for the brine solution, such as a glass, plastic, or stainless steel container.
- Do not overcook the turkey, as it will dry out.
- Let the turkey rest before carving to allow the juices to redistribute throughout the meat.
