1515 minutes
A juicy and flavorful buttermilk-brined turkey breast that's perfect for any occasion.
cups
tablespoons
Turkey Breast, half, on or off the bone
0 lb
1. Prepare the Brine
Mix together 2 cups of buttermilk and 33 grams of fine sea salt until the salt is fully dissolved. The buttermilk should look smooth and creamy.
2. Brine the Turkey
Place the turkey breast in a gallon-size resealable plastic bag and pour the buttermilk brine over it, ensuring the turkey is fully submerged. Seal the bag, place it on a rimmed plate to catch any possible leaks, and refrigerate for 24 to 36 hours.
3. Prepare for Roasting
Remove the turkey breast from the brine, scraping off any excess buttermilk. Let the turkey sit at room temperature for about 2 hours.
4. Roast the Turkey
Preheat your oven to 425°F. Place the turkey breast on a rimmed baking sheet lined with a wire rack or parchment paper. Roast the turkey in the preheated oven for 40 minutes if it’s boneless, or 50 minutes if it’s bone-in. Use an instant-read thermometer to check the internal temperature; it should reach 150°F.
5. Rest and Serve
Remove the turkey from the oven and let it rest on a cutting board or platter for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat.
Use chicken, adjusting brining time and flavor the brine with garlic, lemon zest, and fresh herbs like rosemary or thyme.
Incorporate a variety of fresh herbs like rosemary, thyme, sage, tarragon, or marjoram into the brine for a classic or unique poultry seasoning.
Combine olives, sundried tomatoes, capers, olive oil, and Mediterranean herbs like oregano and basil with the brine.
Use lamb shoulder, infusing the brine with Mediterranean flavors such as oregano, garlic, lemon, and olives.
Brush turkey breast with a mixture of maple syrup and Dijon mustard during the last 30 minutes of roasting for a sweet and tangy glaze.
The most reliable way to ensure your turkey breast is perfectly cooked is to use a digital meat thermometer. Insert it into the thickest part of the meat; you're aiming for a safe internal temperature of 165°F.
Start with a high-quality turkey breast. Opt for a fresh, free-range turkey breast from a trusted local butcher or farmer's market.
Don't rush the brining process. A recommended brining time is usually between 12 to 24 hours, allowing the buttermilk and seasoning to tenderize the meat and infuse it with flavor.
Rest your turkey breast before slicing to allow the juices to redistribute throughout the meat, resulting in a juicier breast. A good 20-30 minutes of resting should suffice.
Start roasting at a higher temperature for the first 20-30 minutes, then reduce the heat to finish cooking, ensuring crispy skin without overcooking the meat.
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