24-Hour Buttermilk Brine (for Turkeys, Whole Fryers & Roasts)

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Super late with this post, but I was enjoying the holidays! I hope that you had a great holiday as well! I wanted to share this recipe because in addition to keeping turkeys super moist, it is just an all around great brine for poultry. My husband and I have been using this brine for the meats that we place in our new oil-less turkey fryer.


  • 1 gallon of buttermilk
  • 1/2 cup of Kosher salt (3/4)
  • 1/2 cup sugar (3/4)
  • 3 teaspoons of cumin
  • 1.5 tsps zaatar
  • 3 tsp herbes de provence
  • 3 tsp spicy dry rub
  • 3 Tablespoons of peppercorns 6-8 fresh, chopped garlic cloves 1 large white onion, chopped


  1. Mix all of the ingredients in a large mixing bowl
  2. Stir until the salt and sugar are dissolved
  3. Line a roasting pan with an sealable oven bag
  4. Place the poultry in the oven bag breast-side down and pour brine on top. 
  5. Seal the oven bag and allow the meat to brine for 24 hours


IMPORTANT: After brining, it is important to wash the brine off of the meat. This mixture is super salty - and only meant to flavor and tenderize the meat during the brining process. You can season the rinsed meat with a poultry seasoning of your choice.