• Mix 3 Tbsp Buttermilk Powder to 7.5 oz. water.
• Add buttermilk to a blender with 1.5 cups of frozen fruit and 1 tbsp of honey and blend until smooth.

Cook your pasta according to the box instructions and set aside. In a large pan, melt 2 tbsp of butter and whisk in ¼ cup of flour. Then, mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Slowly stir in the Buttermilk until the mixture is thick and boiling. Lower heat and mix another 3 Tbsp Buttermilk Powder to 7.5 oz. water. Whisk in the buttermilk to the pan with salt, pepper, and 1 ½ cups of Parmesan cheese until the cheese is melted and sauce is thickened. Add cooked pasta to the pan and coat in the sauce.

Combine 2 cups of water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and 2 large bay leaves in a large pot and bring to a boil. Boil until salt has dissolved (for about 2 minutes). Let cool for 15 minutes. Then, mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Stir the buttermilk into the pot. Rinse your turkey in cold water and place in a brining bag. Pour the pot over the turkey and refrigerate for 24 hours, turning the turkey halfway through. Discard the brine and rinse the turkey under cold water, then pat the turkey dry. Rub butter all over the turkey and let sit for an hour and preheat the oven to 350 degrees F. Cook the turkey for about 3 hours or until the thickest part reaches 165 degrees F.