Buttermilk-Brined Turkey

Made this for Thanksgiving 2019.  It was pretty good, yet not as moist as I expected, but very good flavor.  9/10, would make again because it was quite easy.

                                                

Link to original recipe: https://www.williams-sonoma.com/m/recipe/buttermilk-brined-turkey.html

Ingredients:

3/4 c. kosher salt
5 T. dried basil
5 T. coriander seeds
2 T. black peppercorns
2 T. yellow mustard seeds
1 T. granulated garlic
4 bay leaves
4 c. water
1 gallon (4 qts.) buttermilk
1 fresh turkey (16-18 lbs), neck and giblets removed
4 T. unsalted butter, softened

Directions:

1. Make the brine: In a saucepan over high heat, mix together the salt, basil, coriander, peppercorns, mustard seeds, granulated garlic, bay leaves, and water.  Bring to a boil, stirring occasionally, until salt is completely dissolved.  Remove from heat and let cool until reaches room temperature.

2. Line a pot (large enough to hold the turkey and brine) with a large brining bag.  Pour in the cooled brine and add the buttermilk.  Stir to combine, then add the turkey to the bag, which should submerge the turkey in the brine.  Close up the bag, pressing out the air, and refrigerate for 24-36 hours, turning occasionally.

3. Remove the turkey from the brine and discard the brine.  Rinse turkey inside and out with cold water, then pat dry with paper towels.  Trim off and discard any excess fat.

4. Place turkey, breast side up, on the rack of a roasting pan.  Rub skin all over with butter.  Truss the turkey and let it stand at room temperature for 1 hour.

5. Arrange oven with a rack in the lower third and heat to 400°F.

6. Roast turkey for 30 minutes, then lower temperature to 325°F.  Continue roasting, basting every 30 minutes with the pan juices, until roasted completely through (around 3 to 4 hours total roasting time, depending on weight of turkey).

7. Transfer turkey to a serving platter and cover loosely with foil.  Let rest for 20-30 minutes before carving and serving.  Enjoy!