Buttermilk Brined Turkey Breast

Make your holiday meal extra juicy and flavorful with this easy buttermilk brined turkey breast. A simple method for tender meat and crisp, golden skin.

Prep Time10

Cook Time1 45

Brine the turkey for 24 hours.1

Total Time1 1 55

Course: Main Course, Holiday

Cuisine: American

Keyword: turkey breast, buttermilk turkey brine, buttermilk brined turkey breast

Servings: servings

Calories: 322kcal

Equipment

large saucepan
heavy-duty brining bag about 4 gallons
tall stock pot or bowl about 12 quarts
basting brush

Ingredients

Buttermilk Turkey Brine

¾ cup kosher salt *see recipe notes below for substitutions
5 tablespoons dried basil
5 tablespoons coriander seeds
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
5 cloves garlic , crushed
4 bay leaves
4 cups water
1 gallon (4 quarts) buttermilk

Turkey Breast

1 bone-in turkey breast (about 6-7 pounds)
2 tablespoons melted butter

Instructions

In a saucepan over high heat, combine the salt, basil, coriander, peppercorns, mustard seeds, crushed garlic, and bay leaves with the water and bring to a boil. Stir occasionally, until salt is dissolved. Remove from the heat and let cool to room temperature.
In a large pot or bowl, stir together the cooled mixture and buttermilk. Rinse the turkey with cold water and place it in a large heavy-duty brine bag. Carefully pour the buttermilk brine into the bag. Seal the bag, pressing out the air, and place it in a large, tall stockpot or another container large enough to hold the meat and keep it covered with the brine. Refrigerate for 24 to 36 hours, turning occasionally.
Preheat oven to 325º F.
Remove the poultry from the brine and rinse it with cold water. Then pat dry with paper towels. Let it stand at room temperature to air dry for 15 minutes before roasting.
Brush the skin of the meat with melted butter and place it in a roasting pan or casserole dish. Roast at 325ºF for 15 minutes per pound. Use an instant-read thermometer to check the internal temperature of the center of the breast (avoiding bone) until the center of the poultry roast is 165º F.
Remove the roast to a platter or carving board. Cover with foil and let rest for 25 minutes before carving.

Notes

Thawing first isn’t essential. If your breast is frozen, you can thaw while brining. Give it an additional day to defrost and brine in the fridge. So, plan for a total of 36-48 hours.
Double the recipe for a full-sized turkey. This recipe makes about 1-1/2 gallons of brine, perfect for an average-sized roast. For a medium-sized bird (12-15 pounds), double the recipe.

Ingredient Notes:

Substitute 1 cup of sea salt or table salt for 3/4 cup of Kosher salt.
You can double this recipe to brine a whole turkey that is approximately 12-15 pounds.
**Nutritional facts only include the meat, not the brine **

Recipe Variations:

Herb-infused: Add fresh herbs like rosemary, thyme, sage, and parsley to the buttermilk brine for an extra boost of flavor. You can also mix in garlic cloves, lemon zest, and black peppercorns for even more depth.
Spicy cajun: For a Southern twist, add Cajun seasoning, smoked paprika, cayenne pepper, and a splash of hot sauce to the buttermilk brine. This version pairs perfectly with cornbread stuffing and roasted sweet potatoes!
Roasted with citrus: Add fresh orange and lemon slices to the brine for a bright, citrusy twist. This variation works well with honey-glazed carrots and cranberry sauce for a well-balanced holiday meal.

Storing Instructions:

To store leftover buttermilk brined turkey breast, let it cool completely, then transfer it to an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the refrigerator for up to 4 days.
For longer storage, freeze the sliced turkey in a freezer-safe bag or container for up to 3 months.
To reheat, gently warm it in the oven at 300ºF, covered with foil to retain moisture, or microwave individual portions until heated through.

Nutrition