BUTTERMILK-BRINED TURKEY BREAST
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. But it's worth doing if you can in order to ensure a properly balanced brine. Emerging from the oven with a beautiful lacquered skin and an incredibly moist and tender texture within, this roast is ideal for a scaled-down Thanksgiving meal, a cozy family dinner or to generate a stack of unbelievably tasty sandwiches.
Provided by Samin Nosrat
Categories poultry, roasts, main course
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
- Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
- Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
- Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
- Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.
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R Shakil
[email protected]I've made this recipe several times and it always turns out perfect. The turkey breast is always moist and flavorful, and the skin is crispy and golden brown. I highly recommend this recipe.
Imran
[email protected]This recipe is a keeper! The turkey breast was so moist and flavorful, and the gravy was delicious. I will definitely be making this again.
Ali Issah
[email protected]I made this recipe for Thanksgiving and it was a hit! The turkey breast was so moist and flavorful, and the gravy was delicious. I highly recommend this recipe.
Imran ali Bangwar
[email protected]I brined the turkey breast for 24 hours and it turned out amazing. The meat was so tender and juicy, and the skin was crispy and golden brown. I will definitely be making this again.
Ayishsa Usman
[email protected]This is the best buttermilk-brined turkey breast recipe I've ever tried. The turkey was so moist and flavorful, and the skin was crispy and golden brown. I highly recommend this recipe.
STUNT Yasia
[email protected]I followed the recipe exactly and the turkey breast turned out perfect. It was cooked evenly throughout and the skin was crispy and golden brown. The gravy was also very good.
free firre
[email protected]This recipe is a keeper! The turkey breast was so moist and flavorful, and the gravy was delicious. I will definitely be making this again.
Thusitha Thusitha
[email protected]I've been cooking turkey breasts for years, but this is the best recipe I've ever tried. The buttermilk brine made the turkey so tender and juicy, and the skin was crispy and golden brown.
RI SOHEL
[email protected]This was my first time brining a turkey breast, and it turned out amazing! The brine was easy to make and the turkey was so moist and flavorful. I highly recommend this recipe.
Maria Bibi
[email protected]I'm not a huge turkey fan, but this recipe changed my mind. The buttermilk brine made the turkey so tender and juicy, and the herbs and spices added a ton of flavor. I'll be making this again for Thanksgiving!
Haqnawaz Rajoka
[email protected]This buttermilk-brined turkey breast was incredibly moist and flavorful. The brine really made a difference, and the turkey was cooked perfectly. I will definitely be making this again!