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Buttermilk brine makes this roast turkey breast juicy and flavorful. Turkey breast is great to make for smaller parties; but with such a short roasting time you may want to make a couple of these over a whole turkey, which takes most of the day in the oven.
For the roast turkey breast:
1. If the turkey breast has the back attached, remove the back. Keep the back or any remaining turkey pieces for the stock pot, to make gravy.
2. Stand a 6 quart zip top bag or a brining bag in a large dish. Pour the brine (recipe below) into the bottom of the bag. Put the turkey, breast side down into the brine and close the bag. Refrigerate 4 to 6 hours. Do not over marinate.
3. When the turkey has finished brining lay the onions, carrots and parsnip in the bottom of a shallow roasting pan.
4. Remove the turkey from the brine. Place the turkey on top of the vegetables. Pat the turkey dry with some paper towels.
5. Drizzle and rub olive oil over the skin. The turkey is completely seasoned from the brine so there is no need for further seasoning. Allow the turkey to sit at room temperature for 30 to 40 minutes.
6. Meanwhile, preheat the oven to 375 F in a convection oven, or 400 F in a conventional oven.
7. Roast the turkey for 1 hour. Then add 2 cups of the stock to the bottom of the roasting pan and rotate the roasting pan for even cooking.
8. Roast for 20 to 40 minutes longer or until an instant read thermometer stuck into the thickest part of the breast reads 160 F.
9. Remove the turkey from the oven. Cover with aluminum foil, and allow to rest about 20 minutes before carving.
For the buttermilk brine:
1. Combine the water, kosher salt, brown sugar, bay leaves, mustard seeds, and black peppercorns in a small saucepan. Cook over medium heat, until the salt and sugar are dissolved.
2. Remove the pan from the heat. Pour the liquid into a container and add the garlic, thyme, sage and ice. Put the container into the refrigerator to cool completely.
3. In a large bowl, add the completely cooled brine to the buttermilk. Mix to combine then proceed with the turkey brining recipe above.
Double or triple this recipe for a whole turkey. The rule of thumb is about 1 cup of brine per pound of turkey and 1 hour of brining time per pound of turkey. Though I prefer 45 minutes of brining time per pound of turkey because I find it less salty.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!