How To Cook A Turkey ~Herb Roasted Whole Turkey Recipe With Buttermilk Brine Recipe ~ Moist & Flavorful!!! (2024)

FAQs

Do you rinse off buttermilk brine? ›

Once you remove the chicken from the brine, do NOT rinse it off. Before cooking the chicken, all you need is to pat it dry, not rinsing it. Rinsing it will remove all of the salt that you rubbed on before brining. Patting it dry is all you need!

You could theoretically rub on spices and seasonings at this point, too, but again, your best bet is waiting until after you've brined the turkey. Once the turkey is seasoned, place it on the rack set inside the rimmed baking sheet and put it in the refrigerator.

No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast.

It's science! 🤓Brining a turkey changes the protein structure of the meat to lock in moisture. This 3 ingredient dry brine is key for your Thanksgiving!

Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.

Do you rinse meat after soaking in buttermilk? When marinating chicken in buttermilk, there's no need to rinse it before cooking. In fact, rinsing would wash away a lot of the flavor your just infused! Simply remove the chicken from the buttermilk and let the excess marinade drip off.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Remove turkey from brine and pat dry (inside and out) with paper towels. Fill turkey cavity with aromatics including fresh herbs (such as fresh thyme, rosemary, and sage), 2 large carrots, coarsely chopped, 2 celery stalks, coarsely chopped, and 1 onion, coarsely chopped. Keep packing loose.

Be sure that the brine is cold before adding the thawed turkey. Place the turkey and brine in a brining bag or non-corrosive food-safe container, making sure the turkey is fully submerged in the liquid. Cover and keep in the refrigerator for the recommended amount of time.

Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.

Does a turkey need to be refrigerated while brining? ›

Prepare the brine by mixing ingredients until all of the salt is dissolved. If your brine recipe calls for heating the mixture, be sure to cool it to room temperature before using it. Then place the turkey in the brine and place in the refrigerator. Don't leave the turkey sitting out at room temperature while brining.

NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently. Remove turkey from the oven and allow to stand for 20 minutes before carving.

Basic Brine

Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.

While some people use coolers, plastic bags or pots, we suggest only using a Cambro container. A Cambro container is the best vessel for brining because it is food safe, protects your turkey and you can see through it to watch what's happening.

There is generally no need to rinse the meat after using either brine listed above, just pat dry with paper towels. See Kosher Salt Measures Differently Than Table Salt to convert from table salt to kosher salt.

After brining, rinse the fish with cool water to remove any excess brining mixture, and pat dry. Place the fish onto smoking racks, and set them in a cool, breezy location to allow the surface of the flesh to “tack up” and not look visibly damp.

You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken.

After brining, you can brush off the remaining dry brine if you want or leave it in place to provide extra flavor while roasting.