Ambassador of the month

National Turkey Federation

Meet The Ambassadors

About National Turkey Federation

The National Turkey Federation is the national advocate for America’s turkey farmers and producers, raising awareness for its members’ products while strengthening their ability to profitably and safely deliver wholesome, high-quality and nutritious food to consumers worldwide. For turkey recipes and grilling tips, visit ServeTurkey.org.


Why I Grill

“Fire up the grill this Thanksgiving and try turkey in a new way! We love grilling for the holidays because it brings a whole new flavor profile to our Thanksgiving turkey, and our friends and family love to flock around the grill as we cook. Whether you’re preparing a whole bird for a feast or a turkey breast for a smaller gathering, the versatility of turkey lends itself to the smoke and sizzle of cooking on the grill – just add your favorite brines, glazes or rubs. Plus, taking your Thanksgiving turkey to the grill frees up oven space for your sides (hello, green bean casserole!).” – National Turkey Federation

Buttermilk Brined Turkey

Perfectly crispy, golden brown skin and tender, flavorful turkey are what you get with this easy buttermilk brine. We love this recipe because it’s so simple – just a few ingredients yield big taste! Try spatchcocking your turkey for a quicker, more even cook on the grill. Your whole crew will be gobblin’ for seconds of this delicious turkey.

Servings: 10

Ingredients:

  • 2 quarts cold water
  • 1/2 cup kosher salt
  • 1 tablespoon black pepper
  • 1 large bay leaf
  • 2 tablespoons fresh rosemary
  • 1 small fresh garlic clove, lightly smashed
  • 12-14 pounds whole turkey, fresh or thawed if frozen
  • 4 quarts cold buttermilk

Recipe:

Savory Brine Mixture

  1. Combine all ingredients in a large (3+ quart) saucepan. Bring to a boil and simmer for 5 minutes.
  2. Let the mixture cool completely before proceeding.

Brining Turkey

  1. Remove giblets and neck from the turkey cavities.
  2. In a large container, such as a seal-able brine bag or 5-gallon food-safe grade bucket with lid, add cold Savory Brine Mixture and buttermilk. Stir well. Add turkey to the brine and submerge it. If using a bucket, place an ice-filled bowl on top of the turkey to keep the turkey submerged.
  3. Brine turkey no longer than 24 hours, remembering to keep it under 40 degrees F for the entire brining time.
  4. Remove turkey from brine and pat dry with a paper towel. Discard brine.

Cooking Methods

  • For grilling: Prepare grill for indirect medium-high heat. Place turkey on grill and cook for 1-1/2-2 hours or until the internal temperature reaches 165 degrees F. The outside should be crisp and golden brown. Remove turkey from the roasting pan and let set for 15-20 minutes before carving.
  • For oven roasting: Preheat oven to 325 degrees F. Place turkey on a V-shaped rack in a 2-inch roasting pan and roast about 3-1/2 to 3-3/4 hours or until the internal temperature reaches 165 degrees F. The outside should be crisp and golden brown. Remove turkey from the roasting pan and let set for 15-20 minutes before carving.

Optional: Feel free to add your favorite glaze or baste your turkey during the cooking process. Either way, you’ll have a tender, juicy turkey.

For more recipes, visit http://www.eatturkey.org/recipes.

View More Ambassadors

October

Mary Cressler

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September

David Olson

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Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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