Best Buttermilk Brined Turkey

food52.com

ldev

¾ to 1 cups dry buttermilk powder (about 1 tablespoon per pound of meat)

6 to 7 tablespoons Diamond Crystal kosher salt (about ½ tablespoon per pound of meat; see headnote)

2 tablespoons freshly ground black pepper (about ½ teaspoon per pound of meat)

1 (12- to 14-pound) turkey, defrosted completely if previously frozen, giblets and neck removed

1 bunch fresh thyme, oregano, or half of each (plus more for serving, optional)

1 head garlic, halved crosswise

Directions at food52.com

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