BUTTERMILK-BRINED TURKEY - Dinner Recipe | BCLIQUOR

Ingredients

• 6 tbsp (90 ml) kosher salt
• 2 tbsp (30 ml) whole black peppercorns
• 25 sage leaves
• 4 thyme sprigs
• 10 garlic cloves, smashed
• 20 cups (5 L) warm water
• 8 cups (2 L) cold buttermilk
• 12 to 13 lb (5.5 to 6 kg) fresh turkey, neck, heart and gizzards removed
• ¼ cup (60 ml) unsalted butter, at room temperature
• 12 oz (340 g) bag cranberries, fresh or frozen
• ¾ cup (175 ml) granulated sugar
• 1 cup (250 ml) water
• 3 tbsp (45 ml) butter or turkey pan drippings
• 3 tbsp (45 ml) all-purpose flour
• 1 cup (250 ml) port
• 3 cups (750 ml) turkey or chicken stock
• salt and freshly ground pepper, to taste