Buzz
For years, I’ve openly expressed my lukewarm feelings about turkey, describing it as “a bit of a thermodynamic nightmare” and labeling it “the dumbest meat.” My preference has always leaned toward thighs, as dark meat naturally boasts more fat and flavor. However, this buttermilk-brined roasted turkey breast recipe has made me rethink my stance, leaving me both introspective and eager to devour every bite—along with my previous criticisms.
It’s no surprise that submerging a whole turkey breast in buttermilk yields tender, flavorful, and incredibly juicy meat. With the combination of acidity and fat, how could it not? Yet, my first bite was nothing short of revelatory, transforming me into an unaed turkey breast advocate. The buttermilk imparts a creamy, tangy flavor while locking in moisture and breaking down proteins with its lactic acid.
Before diving into the recipe, let’s tackle the burning question: “Why not brine an entire turkey in buttermilk?” You absolutely can. I’ve tried this brine on whole turkeys, and the results are fantastic. However, keep a close watch on the dark meat, as buttermilk accelerates browning, potentially causing thighs and legs to burn before reaching their perfect internal temperature.
While aluminum foil can help mitigate this issue, it demands some effort and constant attention. The beauty of focusing solely on the breast lies in its simplicity and ease. Not only is this the most exceptional roasted turkey breast I’ve ever tasted, but it also ranks among the finest roasted turkeys I’ve ever encountered, period. This recipe caters specifically to white meat by enhancing it with moisture, fat, acidity, and an abundance of flavor. As a devoted dark meat enthusiast, I find myself surprisingly thrilled by the results.
Buttermilk Brined Roasted Turkey Breast
Ingredients:
4-5 pound bone-in turkey breast
1 quart of buttermilk
1 quart of water
1/2 cup of salt
1/4 cup of sugar
5 smashed garlic cloves
1 teaspoon peppercorns (white are ideal)
1 bay leaf
Citrus fruit slices (A couple of lemons and oranges is plenty.)
Combine water, salt, sugar, garlic, peppercorns, and bay leaf in a saucepan. Bring the mixture to a boil, then remove it from the heat, stirring until the sugar and salt dissolve completely. Allow the brine to cool to room temperature. Once cooled, mix it with the buttermilk and pour the combined liquid over the turkey breast in a brining bag or small bucket. Cover and refrigerate for 24 hours.
Set your oven to 375℉. Take the turkey out of the brine and let it drain on paper towels, gently patting the skin to remove any extra moisture. Arrange citrus slices at the bottom of a roasting pan or large skillet, place a trivet or rack on top, and then position the turkey breast on the rack. Roast uncovered until the skin turns a deep golden brown, adding foil near the end if it begins to darken too quickly. Cook until the thickest part of the breast reaches 155℉, which typically takes 90 minutes to two hours, depending on the turkey’s size and your oven. Once done, let it rest for 15 minutes before slicing. Finish with a sprinkle of Maldon salt and citrus zest, and enjoy this incredibly flavorful centerpiece for your celebration.
