Buttermilk Brined Turkey
- 2 qt cold water
- 1/2 c kosher salt
- 1 tbsp black pepper
- 1 large bay leaf
- 2 tbsp fresh rosemary
- 1 small fresh garlic clove, lightly smashed
- 12-14 lb whole turkey, fresh or thawed if frozen
- 4 qt cold buttermilk
Prep the Brine:
Combine all ingredients, except turkey and buttermilk, in a large (3+ quart) saucepan. Bring to a boil and simmer for 5 minutes. Let the mixture cool completely before proceeding.
Prep the Turkey:
Remove giblets and neck from the turkey cavities.
In a large container, such as a seal-able brine bag or 5-gallon food-safe grade bucket with lid, add cold savory brine mixture and buttermilk. Stir well. Add turkey to the brine and submerge it. If using a bucket, place an ice-filled bowl on top of the turkey to keep the turkey submerged.
Brine turkey no longer than 24 hours, remembering to keep it under 40°F for the entire brining time.
Remove turkey from brine and pat dry with a paper towel. Discard brine.
Time to Grill:
Prepare grill for indirect medium-high heat. Place turkey on grill and cook for 1 1/2 to 2 hours or until the internal temperature reaches 165°F. The outside should be crisp and golden brown. Remove turkey from the roasting pan and let set for 15 to 20 minutes before carving.
Optional: Feel free to add your favorite glaze or baste your turkey during the cooking process. Either way, you’ll have a tender, juicy turkey.