Nigerian Suya Spiced Turkey with Buttermilk Brine

This Nigerian Suya Spiced Turkey with Buttermilk Brine reimagines the Thanksgiving turkey with fiery, nutty, and deeply aromatic flavors rooted in West African cuisine. Featuring a JENNIE-O® All-Natural* Young Turkey, this recipe begins with a tangy buttermilk brine infused with mustard, chili peppers, and spices to tenderize and flavor the bird from the inside out. It’s then rubbed with a traditional Suya spice blend—rich in ground peanuts, ginger, paprika, and cayenne—for a smoky, spicy crust that’s unforgettable.

Perfect for gatherings of 8 to 12, this turkey is more than a meal—it’s a flavorful tribute to the diverse ways families give thanks, share love, and create lasting memories.

*Minimally processed. No artificial ingredients

Total Time

up to 48 hours

Serving Size

Makes 8-12 Servings

3/4

cup Dijon mustard

1/3

cup salt

tablespoon garlic powder

tablespoon cayenne pepper

chili peppers, halved

quarts buttermilk

Turkey:

1 (12 to 14-pound) JENNIE-O® All-Natural* Young Turkey (*Minimally processed. No artificial ingredients) thawed, giblets and neck removed

1/2

cup softened butter

Olive oil

Suya Spice Blend:

1/4

cup peanut powder

1/4

cup ground ginger

tablespoons cayenne pepper

1/4

cup paprika

tablespoons onion powder

tablespoons garlic powder

teaspoon chicken bouillon

In bowl, whisk together mustard, salt, garlic powder and cayenne pepper. Place mixture into large brining bag. Add chili peppers. Carefully pour half of the buttermilk into bag. Add turkey to bag. Carefully add more buttermilk to fill bag and cover turkey. Seal the bag, pressing out air. Place in large stockpot. Refrigerate 24 to 36 hours, turning occasionally.

In bowl, combine Suya Spice Blend ingredients.

Remove turkey from brine; discard brine. Rinse turkey with cold water and pat dry with paper towels. Place turkey, breast side up, on rack in large roasting pan.

In small bowl combine 1 tablespoon Suya Spice Blend with softened butter. Carefully separate turkey skin from breast by sliding your hand beneath skin. Also separate some skin from around thigh. Smear butter mixture under the skin.

Brush turkey evenly with olive oil. Sprinkle and rub turkey with remaining Suya Spice Blend. Tie legs together using kitchen twine.

Heat oven to 350°F. Roast turkey about 2½ to 3 hours until turkey is done, or until meat thermometer inserted in thickest part of thigh reads 175°F. Let rest 20 minute before carving.

Nutrition information not available.