Buttermilk Brined Turkey Breast
Buttermilk brined turkey breast is one of the easiest ways to get incredibly juicy, flavorful turkey without committing to a whole bird. Whether you’re hosting a smaller holiday gathering or just want a stress-free roast that still feels special, this method gives you tender meat, beautifully golden lacquered skin, and reliable results every single time.
Can I Use A Frozen Turkey Breast Instead?
Yes, frozen will also work for this buttermilk turkey breast recipe. One important consideration is that many frozen turkey breasts are pre-brined, so you’ll want to reduce the amount of salt in your buttermilk mixture by half to prevent over-salting. Thaw according to package directions, then proceed as written. The buttermilk brine still tenderizes the meat just as effectively, giving you juicy, tender turkey with golden, crispy skin.
Why You’ll Love This Buttermilk Brined Turkey Breast
- Brining in buttermilk yields unbelievably juicy and moist meat.
- Perfect for a smaller Thanksgiving crowd or holiday gathering.
- Less stress and quicker than roasting a whole turkey, but just as impressive
- This method of brining guarantees success every time
Growing up in Canada, we had turkey twice a year: in October (over Canadian Thanksgiving) and then again at Christmas. Needless to say, I have made a lot of brined Turkey!
While there are many turkey breast brine recipes available, I love this easy turkey breast marinade because it produces a gorgeous, golden lacquered, crispy skin with luscious, juicy white meat underneath. It’s the buttermilk brine that does all the work, keeping the meat incredibly tender and juicy while helping the skin roast to a beautifully crisp, deeply golden finish.
Table of Contents
- Can I Use A Frozen Turkey Breast Instead?
- Why You’ll Love This Buttermilk Brined Turkey Breast
- How Many People Will a Turkey Breast Feed?
- Ingredients for Buttermilk Brined Turkey Breast
- Can I Use a Boneless Turkey Breast?
- How to Buttermilk Brine a Turkey
- Substitutions & Variations
- Expert Tips
- Make Ahead and Storage Info
- Buttermilk Brined Turkey Breast FAQs
- Delicious Starts Here
How Many People Will a Turkey Breast Feed?
For a bone-in turkey breast, plan on about ¾ pound per person. For example, a 7½-pound breast will comfortably serve 10 people.
If you’re using a boneless turkey breast, estimate ½ pound of meat per person, since there’s no bone weight to account for.
Ingredients for Buttermilk Brined Turkey Breast
- Bone-In Turkey Breast: This recipe is for a fresh turkey, but you can also use frozen (see note about salt content here).
Buttermilk: The buttermilk turkey brine tenderizes the meat and helps keep the turkey moist and juicy.
Kosher Salt: Since the turkey is brined in a buttermilk salt mixture, no additional salt is needed.
Fresh Herbs: I used sage, thyme, and rosemary for this brined turkey breast, but feel free to use any fresh herbs you have on hand.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
Can I Use a Boneless Turkey Breast?
Yes! You can absolutely brine boneless turkey breast using the same buttermilk brine as this recipe. The result is the same: tender, juicy meat with the same golden, crispy skin you get from a bone-in buttermilk brined turkey breast. Boneless breasts absorb the buttermilk marinade quickly, so shorten the brining time to 5 hours or overnight. Roast at 425°F, and start checking the internal temperature after 50 minutes. According to the USDA, turkey is safe to eat when its internal temperature reaches 165°F, measured in the thickest part of the breast.
How to Buttermilk Brine a Turkey
1. Combine buttermilk, salt, and herbs in a large bag or container to create your turkey brine.
2. Submerge the turkey breast in buttermilk brine and refrigerate for 24–36 hours.
3. Remove the brined turkey breast and rest it on a rack to come to room temperature.
4. Roast until the buttermilk brined turkey breast turns golden, crisp, and perfectly tender.
Substitutions & Variations
- Brining turkey breast couldn’t be easier or more versatile! If you don’t have buttermilk, you can use an equal amount of full-fat yogurt (avoid using Greek yogurt, it’s too thick).
- You can also brine boneless turkey breast; the brining time will be much shorter (5 hours to overnight). Roast at 425°F and start checking for doneness at about 50 minutes with an instant-read thermometer.
- This buttermilk brine works well on just about any type of poultry. In addition to brining turkey thighs or brined turkey tenderloin, you can also use it on chicken
- In the warmer months, this marinade will also create a juicy, brined, grilled turkey breast on the BBQ.
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Expert Tips
*Important note about using a frozen turkey and salt content: If you purchase a frozen turkey, check the packaging; most come labeled as ‘enhanced’ or ‘pre-brined’. If this is the case, reduce the quantity of salt in your brine by half.
Skip using the pan drippings for gravy; the brine makes them too salty. Instead, if you want to make a gravy, purchase chicken wings and roast them using this recipe from @suzandfood (good for a laugh too).
Let the turkey rest before carving; this is vital for locking in those juices!
Make Ahead and Storage Info
Make Ahead: A buttermilk brined turkey breast is perfect for prepping ahead. You can brine it up to 36 hours in advance, then roast it on the day you plan to serve.
Refrigerator: Store any leftovers in an airtight container for up to 4 days.
Freezer: To freeze, carve any remaining turkey, wrap it in plastic wrap, and place it in a zippered freezer bag.
Buttermilk Brined Turkey Breast FAQs
Yes, the same buttermilk mixture will work for boneless turkey breast, turkey tenderloin, and even chicken! Just keep in mind that the brine time is shorter for smaller cuts: about 3 hours for turkey tenderloins and 5 hours to overnight for boneless turkey breast.
Roast at 425°F, it is ready when the internal temperature reaches 165°F with an instant-read thermometer. Roasting time will vary depending on the thickness of the meat
If you’re unsure how long your specific cut will take, leave a comment below, and I’m happy to help guide you!
Yes, a frozen turkey works perfectly for this buttermilk brined turkey breast, as long as it’s fully thawed first. The key is to check whether the turkey has been enhanced or pre-brined. If it has, reduce the salt in the buttermilk mixture by half to avoid over-salting. Once thawed, add it to the brine and continue with the recipe for tender, juicy meat and beautifully golden skin.
For a bone-in turkey breast, plan on about ¾ pound per person. For example, a 7½-pound breast will comfortably serve 10 people.
If you’re using a boneless turkey breast, estimate ½ pound of meat per person, since there’s no bone weight to account for.
Delicious Starts Here
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Buttermilk Brined Turkey Breast
Ingredients
- 2 quarts (8 cups) full-fat buttermilk
- ½ cup Kosher salt *see note below if using frozen turkey breast
- 4 sprigs fresh sage
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 (7–8 pound) bone-in fresh turkey breast *see note below about using frozen
Instructions
- Prepare the thawed turkey breast one to two days before you plan to roast it). Place a turkey brining bag inside a pot or container larger than the turkey.
- Add the buttermilk and salt to the brining bag. Let it sit for 5 minutes to dissolve the salt, then whisk to mix.
- Add 2 sprigs of rosemary, 4 sprigs of sage, and 4 sprigs of thyme.
- Place the turkey (breast side down) into the brining bag, remove any air, and seal tightly. Place the container in the refrigerator for 24 hours (and up to 36 hours).
- On the day of roasting, remove the turkey from the brining bag, skim off any excess brine and herbs, and discard.
- Place the turkey (breast side up) on a baking sheet fitted with a wire rack and let it sit at room temperature for 2 hours.
- Position an oven rack in the center and preheat the oven to 425°F.
- Roast the turkey for 20–30 minutes, watching to make sure it doesn’t burn, and tent with aluminum foil.
- Continue roasting for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F.
- Transfer the turkey to a cutting board and keep it tented while resting for 15–20 minutes. By this point, the internal temperature should reach a safe eating temperature of 165°F.
- Remove the aluminum foil and carve.
Notes
The sodium value looks high because the full amount of salt in the brine is included in the calculation. Since the brine is discarded, the real sodium content of the cooked turkey will be significantly lower.
Nutrition
This buttermilk brined turkey breast is everything you love about cooking a whole turkey without the stress. I hope it becomes a part of your holiday table every year. If you are looking for other delicious sides and some different desserts other than pumpkin pie, than check out my Thanksgiving Recipes Collection.
This is unbelievably moist and juicy. If you’ve had one too many dry turkeys, you *must* try this!