Whey brine for your Thanksgiving turkey
Brine your turkey in this whey mixture before roasting for a tender, moist, and flavorful result. Unlike every drop of commodity “buttermilk” sold in stores in North America, Banner’s Butter Whey is genuine butter-milk, produced by churning our grass-fed, slow-cultured cream into butter (not by souring milk).
• ¾ cup (3 ½ oz./105 g) kosher salt
• 5 Tbs. dried basil
• 5 Tbs. coriander seeds
• 2 Tbs. black peppercorns
• 2 Tbs. yellow mustard seeds
• 1 Tbs. granulated garlic
• 4 bay leaves
• 4 cups (32 fl. oz./1 l) water
• 4 quarts (4 l) buttermilk (whey)
• 1 fresh turkey, 16 to 18 lb. (8 to 9 kg), neck and giblets removed, to
be used in gravy preparation.
In a large saucepan over high heat, combine salt, basil, coriander,
peppercorns, mustard seeds, granulated garlic and bay leaves with the
water and bring to a boil, stirring occasionally, until the salt is dissolved.
Remove from heat and let cool to room temperature. Once the mixture
has completely cooled stir together the brine and Banner Butter Whey,
straight from the fridge.
Rinse the turkey inside and out with cold water and place in a large brining
bag. Carefully pour the buttermilk brine mixture into the bag. Seal the bag,
pressing out the air, and place in a large stockpot or container large
enough to hold the turkey. Make sure that the bird is completely
submerged. A large plate can be used to submerge the bird in the
brine. Refrigerate for 24 to 36 hours, turning occasionally.