Herb-Infused Buttermilk-Brined 

Thanksgiving Turkey

"Buttermilk brined turkey brings together the plump juicy texture of brined turkey with the tang of buttermilk and an infusion of rosemary, thyme, and sage. It’s a simple approach to making a delicious Thanksgiving turkey that you will want to come back to year after year."

Renee Nicole's Kitchen


– fresh or thawed turkey Brine – cold water – coarse kosher salt salt – black peppercorns – fresh thyme – fresh sage – fresh rosemary – bay leaves – buttermilk Aromatics – yellow onion – garlic



prep time




Buttermilk Brined Turkey Recipe

1. Dissolve the salt in boiling water, then add the herbs and steep 5 - 10 minutes to extract the oils in the herbs. Add cold water, then allow to cool.  2. Line a large container with a turkey brining bag, place the turkey inside the bag, then add cold buttermilk, water, and the salty herbal infusion. Secure and refrigerate for at least 24 hours or up to 48 hours.

Brine the Turkey

Remove the turkey from the brine and pat dry with paper towels. Place turkey breast side up on a rack in a large roasting pan. Quarter onion and halve garlic, then place both inside the turkey cavity.

Prep the Turkey

Roast 30 minutes with the breast centered and the legs pointing to the back right. Drop oven temp to 350º, rotate the legs to the back left of the oven, keeping the breast centered.

Roast The Turkey

Continue to rotate the legs from left to right every 30 minutes until a meat thermometer in thickest part of the thigh reads 180º, the breast meat reads 165º, and the skin is crispy and golden brown. For a 14 lb turkey, it should take about 3 - 3 1/2 hours total roasting time.

Roast the Turkey

Remove turkey from oven, cover and allow to rest 15 minutes or more before carving.

Rest then Carve

Full Ingredients and Instructions:

Scribbled Arrow

discover More delicious recipes

Oven Roasted Root Vegetables

Orange Cranberry Sauce

Worcestershire Green Beans