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Fragrant spices permeate the buttermilk brine for this holiday centerpiece.




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How would you rate this recipe?
  • tomjaymaccom
    8 OCT, 2017
    I’ve followed this recipe faithfully (with all the spices) three times now, and it is a fantastic way to turn a $10 turkey into a $80 one with the incredible flavour from the brining. One note is to not add salt to the dressing or gravy, because there will be plenty from the brine.
  • a1zilca1hotmai
    16 NOV, 2016
    I have used buttermilk to brine chicken in the past, but I have faithfully utilized Martha's Turkey Brine for years, Question...Which is better? I love a flavorful, but moist turkey, and now I'm confused (which doesn't take much , HA) I have a 20# frozen butterball, and about 13 folks coming for dinner, so now yall have to Help Me Decide which to use!
  • williamswilson
    1 APR, 2016
    I used this recipe for a 20lbs turkey for Thanksgiving but I put no spices in it just the buttermilk and Turkey brine and it was out of this world. Now I am cooking my belated birthday meal which is turkey and dressing but this time I'm using spices. Let you know how it comes out. Hope its half as good as last time,,lol cause that would be awesome.-
  • trshmlcoxnet
    23 NOV, 2015
    Are the juniper berries fresh or dehydrated? I can't find fresh and was only able to find dehydrated. Would the amount need to be adjusted if using dehydrated? If so, what is the correct measurement? TIA

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