Buttermilk Brined Turkey Breast
Crispy, golden, juicy buttermilk brined turkey breast with tender meat; perfect for smaller holiday gatherings and without the stress of cooking a big turkey.*Quick Note Before You Dive In: This recipe card gives you the basics, but if you want to know if you can use a frozen turkey breast or want to switch to a brined boneless turkey breast, scroll back up! Everything you need for foolproof results is in the post.
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:
If using a frozen turkey instead of a fresh one, check whether it is "enhanced or pre-brined" (most are). If so, reduce the amount of salt by half, to prevent overly salty meat, and make sure to thaw your turkey completely before adding it to the buttermilk brine. It will take about 24 hours to thaw the turkey in the refrigerator.
If using regular table salt instead of Kosher, reduce the amount called for to 6 ½ tablespoons, as table salt is finer and more concentrated.
If you don’t have buttermilk, you can use the same quantity of full-fat yogurt (not Greek yogurt)
Let the turkey rest before carving. This allows the juices to redistribute and keeps the meat tender and moist.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice.
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.
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
Serving: 340gCalories: 118kcalCarbohydrates: 9gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 5858mgPotassium: 261mgFiber: 0.1gSugar: 9gVitamin A: 337IUVitamin C: 1mgCalcium: 224mgIron: 0.2mg
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