Buttermilk-Brined Herbed Turkey

Makes 10-12 servings

Michelle

Of all the turkey variations I have tried, this was by far the moistest and most flavorful.

ingredients

For the brine:

For the herb rub:

1
Simmer the water with the salt, peppercorns, allspice berries, and herbs until the salt is dissolved. Let cool to room temperature. In a container slighly larger than the turkey, place the turkey. Mix the buttermilk with the brine mixture and pour over the turkey, covering it completely. Cover and refrigerate for 24 hours.
2
Remove the turkey from the brine mixture 1 hour prior to placing in the oven. Rinse the brine off of the turkey completely and pat dry. In a small bowl, combine the olive oil, garlic, dry mustard, herbs, lemon juice, salt and pepper. Loosen the skin of the turkey and place half of the rub under the skin. Rub the remaining mixture all over the outside of the skin. Place the turkey on a rack in a rosting pan breast side up. Tie legs together and tuck the wings underneath. Add the wine to the pan. Place the rind of the lemon inside the cavity with a few sprigs of herbs.
3
Preheat oven to 400°F. Place turkey in the oven and turn down to 325°F. When the breast gets a nice brown color, tent with foil to prevent it from getting too dark. After 2 1/2 hours, check temperature in the thickest part of the breast with an instant read thermometer. When the breast temperature reaches 165°F, remove and tent with foil to rest for 20-30 minutes before carving.