Whole turkey in the oven, marinated in a fermented milk brine

Ingredients:

• 1 turkey weighing 5.5 - 6.5 kg, defrosted, if frozen, remove neck and giblets
• 1 cup coarse salt + extra
• 3/4 cup brown sugar
• 2 heads of garlic, cut in half
• 20 sprigs of fresh thyme
• 3 liters of sour milk or kefir
• 3/4 cup hot sauce
• 1/4 cup hot brown mustard
• 2 onions (1 thinly sliced, 1 quartered)
• 3 tablespoons paprika
• 1 tbsp onion powder
• 1 tbsp granulated garlic
• 1/4 tsp cayenne pepper
• 4 tbsp unsalted butter, melted

Preparation:

1. Marinate the turkeyIn a medium saucepan, combine 2 cups water, salt, brown sugar, 1/2 head of garlic, and 10 sprigs of thyme. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove from heat and add 6 cups cold water; let cool to room temperature. Combine the buttermilk, hot sauce, mustard, and chopped onion in a large bowl, then stir in the brine. Place the turkey in a marinade bag or very large saucepan. Pour the brine over the turkey, seal or cover, and refrigerate overnight.
2. Position a rack in the lower third of the oven, remove the other racks, and preheat the oven to 350°F (175°C). Place the rack in a large roasting pan. Remove the turkey from the brine, let any excess drip back into the bag, and place the turkey breast-side up on the roasting pan rack. Pat the turkey dry with paper towels. Let rest for 30 minutes.
3. In a small bowl, combine the paprika, onion powder, granulated garlic, cayenne pepper, and 1 teaspoon black pepper. Stuff the turkey cavity with the remaining 1 garlic half, 10 thyme sprigs, and a quartered onion; tie the legs together with kitchen twine. Tuck the wings under the turkey. Sprinkle the turkey with salt and brush with melted butter. Coat the turkey with the spice mixture.
4. Roast the turkey for 1.5 hours, then baste with the rendered fat from the roasting pan. If the roasting pan is too dry, add 1/4 cup water. Continue roasting, basting the turkey every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165°F (74°C), 45 minutes to 1.5 hours. Transfer the turkey to a cutting board and let it rest for 30 minutes, then carve.
   
   

   Culinary advice

   
   If you plan to marinate your turkey, avoid buying one with added spices, otherwise it will be too salty. When making the gravy, add the turkey juices gradually to avoid over-salting.