Buttermilk Thyme & Garlic Turkey Brine
Save your turkey and make my Buttermilk Thyme & Garlic Turkey Brine for Thanksgiving this year yielding a moist and plump bird!
Servings 4 quarts
Calories 164kcal
Ingredients
- 3 tablespoon kosher salt
- 1 tablespoon whole peppercorn
- 1 bundle of thyme leaves
- 10 garlic cloves smashed
- 12 cups warm water
- 1 quart buttermilk
Instructions
- Place kosher salt, whole peppercorns, fresh thyme 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.
Notes
If you have a smallish turkey, it should fit in your largest soup pot. If not, check kitchen supply stores for large cambro containers or food safe buckets.
Nutrition
Calories: 164kcal | Carbohydrates: 16g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 5520mg | Potassium: 383mg | Fiber: 1g | Sugar: 12g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 1mg