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!
SPG or Poultry Powder
half gallon of water
2 quarts Buttermilk
1 cup sugar
half cup of salt
10 cloves of garlic
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.