Buttermilk Brined Turkey Breast
Ingredients
A note about gluten: When gluten-free spices are used, this recipe is gluten free.
3 cups
buttermilk, divided
¼ cup
hot sauce (optional)
2 tbsp.
kosher salt
4 ½ tsp.
freshly ground Kowalski's Black Peppercorns
1 tbsp.
garlic powder
1 tsp.
cayenne pepper (optional)
2 ½-3 lb.
bone-in skin-on turkey breast
Directions
- In a medium microwave-safe mixing bowl, gently warm 1 cup buttermilk in the microwave, but do not boil.
- Whisk in next 5 ingredients (through cayenne pepper) until salt is dissolved.
- Add remaining buttermilk; stir until well combined. If necessary, place in refrigerator until mixture is thoroughly cool.
- Place turkey in a large mixing bowl; cover with brine. Cover bowl and refrigerate for 12-24 hrs.
- Preheat oven to 325°.
- Remove turkey breast from brine; discard brine. Drain well and pat dry with paper towels.
- Bake turkey in preheated oven for 75 min.
- Increase heat to 400°; cook until a meat thermometer registers an internal temperature of 155° and skin is dark golden-brown (10-15 min. more).
- Remove turkey from oven; cover with foil and let rest for 10-15 min. before carving (temperature will increase to 165° as turkey stands).
