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Martha's Buttermilk Turkey
Martha's Buttermilk brine for the Big Bird at the table this year. It's easy to make for a moist and tender holiday turkey every time. How? It's the Buttermilk!
Prep24 hrs
Cook3 hrs
Serves6
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6
24 hours
3 hours
Martha's Buttermilk brine for the Big Bird at the table this year. It's easy to make for a moist and tender holiday turkey every time. How? It's the Buttermilk!
Directions
- In a pot add the water, buttermilk, salt, sugar, garlic and about a tablespoon of your fav seasoning or poultry powder.
- Heat mixture over a medium heat stirring often to disolve the salts and sugars. Set aside to cool.
- Once cooled put your turkey in a sealable ziploc bag or a bucket and dump in all the buttermilk mixture so the turkey is submerged in it. Place in the fridge overnight.
- Take the turkey out of the fridge and out of the mixture and pat dry.
- Coat turkey in a bit of vegetable oil and then season the turkey with some poultry powder or spg, enough to give it a nice dusting but not too heavy.
- Heat smoker up to 325f and cook for about 3hrs or till internal temp of 157f in the breast and 175f in the thigh.
- Let turkey rest for 20mins or so before carving.
- Enjoy!
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