Brine your next turkey with this easy recipe for Buttermilk Turkey Brine. It only takes 5 minutes to make and needs at least 12 hours to rest refrigerated. Brining your turkey will result in a tender and flavorful meat.
Ever wonder how to brine a turkey for Thanksgiving? I’m excited to share with you my Buttermilk Turkey Brine recipe. If you are new to cooking a turkey or tired of having a dry not-so-flavorful turkey breast then you have come to the right spot. Brining a turkey is a sure fire way to have moist mouthwatering turkey in every bite. Whether you are making turkey for a Sunday dinner or maybe need to know how to brine a turkey for Thanksgiving this is the place for you!
I personally like to use buttermilk to brine my turkey breast. If you are lactose intolerant or have a dairy allergy then you will need to omit the buttermilk. I suggest you check out my Turkey Brine recipe. This is a salt brine turkey recipe.
Years ago, when I first tried brining my turkey we had a family taste test. We placed my brined turkey side-by-side to my mom’s traditional salt/pepper/butter turkey. My family lined up and tried a piece of each and everyone (minus my mom) agreed that the brined turkey was much more flavorful and juicy. I had heard all of my friends raving about brining a turkey in years past, and I’m glad I’ve joined the brining band-wagon. After brining years ago, I will never go back to the “traditional” non-brined way again.
Why this Recipe Works
This turkey brine recipe is no fail and easy to put together.
You will have the most flavorful and moist turkey after using this brine.
Ingredients
- Kosher Salt – I like to use kosher salt because it is a coarse edible salt without common additives such as iodine.
- Whole Peppercorns – The whole peppercorns lend a little peppery flavor without overpowering the
- Fresh Sage Leaves – Fresh leaves make all the difference.
- Garlic Cloves – I smash the cloves so that the aroma from the garlic is released without having to chop the garlic.
- Water – You will need to start by adding luke warm water to the pot and then add in cool water.
- Buttermilk – Buttermilk is key for this brine. If you don’t have buttermilk you can make your own by mixing milk with vinegar.
Directions
- Place kosher salt, whole peppercorns, fresh sage leaves and garlic cloves in a large stock pot (large enough to cover your turkey breast with a lid on). Then pour in warm water. Whisk water until salt has dissolved (about 2 minutes).
- Pour the buttermilk into the pot. Whisk again then place the turkey inside the pot. Turn the turkey breast so that only a small piece is exposed. Place lid on pot and refrigerate for at least 12 hours no more than 24 hours.
- After turkey breast has sat in brine for at least 12 hours. Rinse turkey breast off thoroughly and pat dry before baking.
FAQs
Leaner meat like turkey, when overcooked by just a few minutes can tend to dry out rather quickly. When you brine the meat it can reduce the moisture loss by as little as 15%. So in a nut shell the brine helps protect your turkey in the event that it is over cooked–keeping the coveted prized bird nice and juicy.
I always brine my turkey overnight and let it brine from anywhere from 12-24 hours before cooking the turkey. DO NOT keep the turkey in the brine any longer then this!
Buttermilk is slightly acidic, so it helps tenderize chicken without toughening up the meat like an acid like citrus or vinegar. The enzymes present in buttermilk also help in breaking down the protein in the turkey, resulting in a more tender, flavorful meat.
I always wash and pat dry my turkey after brining. This ensures you don’t have a salty gravy.
Yes! You must refrigerate the turkey while brining. Since brining does not preserve meat it must stay refrigerated. Just make sure you have the space in your refrigerator to accommodate the turkey in whatever vessel you plan to brine it in.
No, you can not brine a frozen turkey. You must have your turkey fully thawed before you can brine.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Brine quantity – This brine recipe is made for a 5-7 pound turkey breast. Double or triple if needed.
- Plan ahead – Make sure you plan at least 12 hours in advance if not the night before your big feast. This is when I’ll start the brining process on my turkey breast. Making sure you have ample time for soaking turkey in brine is key!
- Herbs for a turkey brine – There are so many different herb and spice blends you can use for a turkey brine. I like to use fresh sage, thyme, and even rosemary but not all together. I select one star fresh herb and stick with that flavor profile. I personally love to use my sage turkey brine recipe the best. Or you can check out my Buttermilk Thyme & Garlic Turkey Brine.
- Containers for Brining –
- Brining Bag – Let me tell you that brining a turkey can be a little tricky in a brining bag. If you choose to brine in a brining bag, I highly suggest you have an extra set of hands in the kitchen to help. When I have used a bag it’s been a life saver.
- Large Stock Pot – I own a very large 10 quart stock pot so I almost always use a large stock pot for my turkey brining. This makes it easier and I don’t need to rely on a second set of hands to help me.
- Cooler – If your turkey is really large and you forgot to buy a brining bag or don’t have a large stock pot the next best thing to use is a cooler. My recipe can easily be converted so that you can brine a turkey in a cooler. This recipe is made for a 5-7 pound turkey breast. You can double or triple if needed.
Turkey Recipes
Now that you have a best turkey brine recipe it’s time to make the turkey! Here are all my favorite turkey breast recipes.
Don’t forget to add the cranberry sauce, mashed potatoes, green bean casserole, and creamed corn to your menu!
If you make this best turkey brine recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Buttermilk Turkey Brine
Equipment
- Stock Pot
Ingredients
- 3 tablespoons kosher salt
- 1 tablespoon whole peppercorn
- 20 sage leaves
- 6 garlic cloves smashed
- 10 cups warm water
- 1 quart buttermilk
Instructions
- Place kosher salt, whole peppercorns, fresh sage leaves and garlic cloves in a large stock pot (large enough to cover your turkey breast with a lid on). Then pour in warm water. Whisk water until salt has dissolved (about 2 minutes).
- Pour the buttermilk into the pot. Whisk again then place the turkey inside the pot. Turn the turkey breast so that only a small piece is exposed. Place lid on pot and refrigerate for at least 12 hours and no more than 24 hours.
- After turkey breast has sat in brine for at least 12 hours. Rinse turkey breast off thoroughly and pat dry before baking.
Notes
- Brine quantity – This brine recipe is made for a 5-7 pound turkey breast. Double or triple if needed.
- Plan ahead – Make sure you plan at least 12 hours in advance if not the night before your big feast. This is when I’ll start the brining process on my turkey breast. Making sure you have ample time for soaking turkey in brine is key!
- Herbs for a turkey brine – There are so many different herb and spice blends you can use for a turkey brine. I like to use fresh sage, thyme, and even rosemary but not all together. I select one star fresh herb and stick with that flavor profile. I personally love to use my sage turkey brine recipe the best. Or you can check out my Buttermilk Thyme & Garlic Turkey Brine.
- Containers for Brining –
- Brining Bag – Let me tell you that brining a turkey can be a little tricky in a brining bag. If you choose to brine in a brining bag, I highly suggest you have an extra set of hands in the kitchen to help. When I have used a bag it’s been a life saver.
- Large Stock Pot – I own a very large 10 quart stock pot so I almost always use a large stock pot for my turkey brining. This makes it easier and I don’t need to rely on a second set of hands to help me.
- Cooler – If your turkey is really large and you forgot to buy a brining bag or don’t have a large stock pot the next best thing to use is a cooler. My recipe can easily be converted so that you can brine a turkey in a cooler. This recipe is made for a 5-7 pound turkey breast. You can double or triple if needed.
Nutrition
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Pamela Graham
I tried this brine for my Christmas turkey. Truly the best turkey I have ever made. My picky eater said it was the best turkey she’s ever had. It really was. Thank you so much for the recipe.
Katie
Pamela, thank you so much for taking the time to leave a review. So so happy this brine made your Christmas dinner PERFECT! I never ever make a turkey without brinning it!
Chris
I’m glad I found your site I’ve been thinking about brineing a turkey with salt and buttermilk. Last year I brined the turkey with salt overnight and the next night soaked in butttermilk. The turkey turned out great! It’s nice to know I’m not crazy!! Can’t wait to try your recipe. Save some time.
Happy Thanksgiving
Katie
Chris, so happy you found this recipe! No need to take the time to do both. This is my go-to turkey brine method for years. I would highly recommend only brineing 12-24 hours at most!