Nutrition Facts

Buttermilk Brined Turkey

brined spatchcock turkey
Cooks in 2 hours
Serves 10




Backyard Boss


Turkey Smoke Team


  • 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.