Ingredients

• 2 cups water
• 0.33 cups kosher salt
• 2 tablespoons dried parsley
• 2 tablespoons coriander seeds
• 1 tablespoon whole black peppercorns
• 1 tablespoon mustard seeds
• 1 teaspoon garlic powder
• 2 large bay leaves
• 8 cups buttermilk
• 1 , 12 pound
• 2 tablespoons unsalted butter

Instructions

1. 1 Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
2. 2 Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
3. 3 Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Cook turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C), about 3 hours.

Nutrition per serving