Herbed Buttermilk-Brined Turkey Breast
Recipe Courtesy of Homemade
A juicy, streamlined holiday centerpiece with crisp golden skin and deep herbal aromatics. The buttermilk brine tenderizes the meat while adding subtle tang, balancing beautifully with classic roasted turkey richness.
Serves 6-8
Prep Time: 20 minutes (plus overnight brine)
Cook Time: 1 hr 15 minutes 1hr 30 minutes
Wine Pairing
Pair this dish with Chateau Ste. Michelle Riesling.
Ingredients
For the Buttermilk Brine:
- 4 cups buttermilk
- 2 Tbsp kosher salt
- 4 cloves garlic, smashed
- 1 Tbsp black peppercorns
- Zest of 1 lemon
- 4 sprigs thyme
- 2 sprigs rosemary
For the Turkey:
- 1 large skin-on turkey breast
- 4 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
For serving:
- Lemon wedges
- Fresh herbs
Directions
- Brine: In a large bowl or container, whisk together the buttermilk, garlic, salt, peppercorns, lemon zest, thyme, and rosemary. Submerge the turkey breast in the buttermilk brine, ensuring it is fully coated. Cover and refrigerate for at least 12 hours, preferably overnight.
- Prepare for Roasting: Remove the turkey from the brine and let excess liquid drip off (do not rinse). Pat lightly if needed, but leave a thin coating for flavor. Let sit at room temperature for 30–45 minutes before roasting. Preheat the oven to 375°F. Place the turkey breast on a rack set over a sheet pan or roasting dish. Rub with olive oil and season lightly with salt and pepper.
- Oven Roast: Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the skin is deeply golden and crisp and the internal temperature reaches 155–160°F in the thickest part. Rotate the pan halfway through for even browning.
- Rest, Slice, and Serve: Transfer the turkey to a cutting board and let rest for at least 15–20 minutes. . Slice against the grain into thick, juicy pieces. Serve warm with lemon wedges and fresh herbs.